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Tom Kha Gai (Thai Coconut Chicken Soup)

Prep Time: 6 mins
Cook Time: 20 mins
Total Time: 26 mins
Tom Kha Gai is a Thai soup that transports your taste buds to a tropical paradise. Savor the creaminess of coconut milk infused with the tanginess of lemongrass and kaffir lime leaves, topped with succulent chunks of chicken and mushrooms, and garnished with fresh cilantro.


  • Medium pot


  • 33 g galangal (thinly slice, 5-6 slice)
  • 36 g lemon grass (lightly bruise stalks with back of your knife)
  • 5 kefir lime leaf 
  • 400 ml coconut milk (I use Aroy-d brand)
  • 1/2 teaspoon salt 
  • 260 g chicken breast (thinly slice) 
  • 3 teaspoons fish sauce (I use 3 crab brand)
  • 1/2  + 1/8 teaspoon granulated sugar
  • 227 ml water
  • 77 g beech mushrooms
  • 1 + 1/2 teaspoon lime juice (optional)
  • 2-3 Thai bird’s eye chili (lightly bruise chilis with back of your knife)
  • chili oil for drizzling (optional)
  • 2 – 3 cilantro leaves as a garnish


  1. In a medium pot on medium-high heat, add coconut milk, sliced galangal, sliced (~1″ lengths) lemon grass stalks, whole kefir lime leaf and salt. Once the coconut milk starts to boil, reduce to medium heat and let simmer for 5 minutes.
  2. Add thin sliced chicken breast, fish sauce, and granulated sugar. Once the chicken is fully cooked, add in beech mushrooms and water. Let simmer on medium heat for 2-3 minutes.
  3. Add in Thai bird’s eye chilis, turn off the heat and add your lime juice.
  4. Transfer your coconut soup into a serving bowl and garnish with cilantro leaves, then drizzle chili oil on top. Serve hot with steamed jasmine rice and enjoy!

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