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Mouthwatering Thai Tom Kha Gai Soup

30 minutes. Cook
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When it comes to Thai cuisine, one dish that has captivated taste buds worldwide is Tom Kha Gai soup. Its exquisite blend of flavors, featuring coconut milk, fragrant herbs, and tender chicken, makes it a comforting and aromatic delight. This dish is a harmonious balance of sweet, sour, spicy, and creamy, which characterizes the essence of Thai cuisine. In this article, we will delve into the historical roots of Tom Kha Gai, explore its rich flavors, and provide you with a step-by-step guide to prepare this mouthwatering Thai soup in the comfort of your own kitchen.

Historical Context: Tom Kha Gai, often referred to as simply “Tom Kha,” is a classic Thai soup that traces its origins to Southeast Asia. The name itself can be roughly translated as “chicken galangal soup.” Galangal, a rhizome similar to ginger but with a more citrusy and earthy flavor, is one of the key ingredients that give this soup its distinctive taste.

This dish is a testament to Thailand’s rich culinary history, influenced by trade and cultural exchanges with neighboring countries. The balance of flavors in Tom Kha Gai reflects the Thai principle of harmony between sweet, sour, salty, and spicy elements.


1. Prepare the Aromatic Base:

  • Start by slicing the galangal into thin rounds and smashing the lemongrass stalks. This will release their flavors.
  • Lightly crush the Thai bird’s eye chilies. Be cautious while handling them; they are extremely spicy.

2. Sauté Aromatics:

  • In a large soup pot, heat a bit of vegetable oil over medium-high heat.
  • Add minced garlic and sliced onions to the pot. Sauté for about 2-3 minutes until they become fragrant and slightly translucent.

3. Add Chicken:

  • Add the thinly sliced chicken to the pot and stir-fry for about 3-4 minutes until the chicken turns white and is no longer pink.

4. Coconut Milk and Broth:

  • Pour in the can of coconut milk and the chicken broth. Stir well to combine.
  • Add the galangal slices, lemongrass, kaffir lime leaves, and crushed Thai bird’s eye chilies to the pot. These ingredients will infuse the soup with their unique flavors.

5. Simmer:

  • Bring the soup to a gentle simmer over medium heat. Let it simmer for about 15-20 minutes, allowing the flavors to meld together.

6. Seasoning:

  • Stir in the fish sauce and sugar. These ingredients will balance the flavors by providing a salty and slightly sweet note.
  • Add the sliced mushrooms and tomato wedges to the soup. Let them simmer for an additional 5-7 minutes until the mushrooms are tender.

7. Final Touch:

  • Remove the soup from heat and discard the galangal slices, lemongrass, and kaffir lime leaves.
  • Stir in the fresh lime juice. Taste the soup and adjust the seasoning, adding more fish sauce or lime juice if needed to achieve the desired balance of flavors.

8. Serve:

  • Ladle the hot and aromatic Tom Kha Gai into soup bowls.
  • Garnish each serving with fresh cilantro leaves, which add a burst of freshness and color.

Conclusion: Tom Kha Gai is a remarkable Thai soup that encapsulates the essence of Thai cuisine with its bold yet harmonious flavors. By following this detailed recipe, you can recreate the magic of this dish in your own kitchen. Whether you’re a Thai food aficionado or new to its flavors, this soup is bound to delight your taste buds with its rich history and tantalizing taste. So, fire up your kitchen and embark on a culinary journey to Thailand with this mouthwatering soup.


prep time
45 minutes.
cooking time
30 minutes.
total time
45 minutes.


  • Large soup pot

  • Cutting board

  • Knife

  • Wooden spoon

  • Ladle

  • Strainer (optional)

  • Soup bowls


  • 2 boneless, skinless chicken breasts, thinly sliced

  • 4 cups chicken broth

  • 1 can (14 oz) coconut milk

  • 3-4 slices of galangal (substitute with ginger if unavailable)

  • 3-4 kaffir lime leaves, torn into pieces

  • 2-3 stalks of lemongrass, cut into 2-inch pieces and smashed

  • 2-3 Thai bird's eye chilies, lightly crushed (adjust to your spice preference)

  • 200g (7 oz) mushrooms, sliced

  • 1 medium-sized tomato, cut into wedges

  • 1 small onion, thinly sliced

  • 2-3 cloves garlic, minced

  • 2 tablespoons fish sauce

  • 1 tablespoon sugar

  • 1 lime, juiced


Prepare aromatic base.
Sauté aromatics and chicken.
Simmer with coconut milk.
Season, add mushrooms and tomatoes.
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