People | Food | Culture

Tom Kha Gai

ByAva
Published OnMar 3, 2026

Today, we are making Tom Kha Gai, a delicious Thai recipe that has gained popularity worldwide. Tom kha gai is a creamy coconut chicken dish that embodies the essence of Thai cuisine.

It is known to many Thai people as “the ultimate comfort food ”. Thai people enjoy eating this soup when they are feeling under the weather or as a light meal. With its subtle fragrances and light citrusy flavours, ”Tom Kha Gai” stands out for its complex flavours.

The origin of Tom Kha Gai can be traced to Thailand’s culinary tradition. The word ”Tom” means ‘to boil’ in Thai, while ”Kha” translates to ‘galangal’. The primary ingredient in ”Tom Kha Gai” is actually the root rhizome called galangal. Chicken is the main protein in Tom Kha Gai; in fact, the word “gai” means “chicken” in Thai.

The flavour of galangal pairs well with creamy coconut milk, making this soup light, citrusy, and perfect on a cool summer day. One common misconception is that ginger is interchangeable with galangal. However, the flavours of galangal and ginger are very different. Galangal has a light, subtle citrusy taste, whereas ginger is sharp and potent.

Ingredients

Chicken breast, Coconut milk, Galangal, Chicken stock cube, Lemongrass, Kaffir Lime leaves, Lime juice, Garlic cloves, Brown Sugar, Mushrooms, Chilies, Fish sauce, Cilantro or culantro.

Tender cuts of meat are preferred for this dish; consider chicken thighs or chicken breast. Other proteins, such as tofu, are excellent options for vegetarian dishes. Coconut milk provides a creamy base that balances the dish’s flavour. Galangal adds a citrusy, earthy note to the Tom Kha Gai. Lemongrass adds a bright, lemony essence to the dish. Kaffir lime leaves have a distinctive citrus flavour that adds more depth to the soup.

Mushrooms such as shiitake, oyster, straw, or white button add texture to the dish. Chilies add heat; you can use fresh Thai chilies or dried chilies. Adjust the quantity to suit your preference. Brown sugar balances the flavour of the Tom Kha Gai. It also complements the Fish sauce, a salty, fermented condiment staple in Thai cuisine. It imparts a savoury taste to the dish. What is Culantro? Culantro is a herb with a similar flavour and fragrance to cilantro; it has serrated leaves. It is known as the Mexican coriander. In this recipe, culantro is optional. You can swap it for cilantro or coriander. Any of these herbs will add a pop of colour and freshness to the Tom Kha Gai.

Instructions

Wash the galangal thoroughly and cut it at an angle into several pieces. The galangal does not have to be peeled. Wash the lemongrass and kefir lime leaves, and cut the lemongrass in half. Add chicken stock to a pot on medium-high heat, along with the kefir lime leaves, lemongrass, and galangal. Allow the chicken stock to simmer with the ingredients for 5 to 7 minutes. The flavours of galangal, lemongrass, and kefir lime leaves will infuse into the broth.

Add half a can of coconut milk to the pot. Bring to a light simmer for five minutes. During this time, peel the mushrooms and slice them. Cut the chilies vertically and remove the seeds. Add the mushrooms with the Thai red chilies to the Tom Kha Gai.

Wash the chicken breast and cut it into cubes. Add the chicken to the Tom Kha Gai along with lime juice and fish sauce. Simmer for ten minutes. Cut the ‘culantro‘ into thin ribbon-like slices, and add it at the end, in the last five minutes of cooking. If using coriander in place of the lemongrass, add it to the tom kha gai at the end to provide a light flavour to the soup.

And there you have it: Tom Kha Gai is ready to eat. This dish is rich in flavour, with creamy, aromatic notes. It is so easy to make with a few simple ingredients. Thai food has always been about the balance of salty, sweet, and sour. You can adjust the lime juice, fish sauce, or brown sugar to suit your palate.

What to Serve with Tom Kha Gai?

Tom Kha gai is a coconut-based soup with a subtle lemongrass and galangal fragrance. The flavours are light and gentle. Pairing the soup with jasmine rice will balance the dish’s flavours. Since this recipe uses chicken, consider pairing it with crispy spring rolls that are filled with vegetables or tofu. Crunchy Cucumber salad, which will add a refreshing flavour to the coconut. Sticky rice is another fantastic option, as it adds a chewier texture to the dish. You can also pair the Tom Kha Gai with ‘Tod Mu Pla’, which are savoury Thai Fish Cakes.

How to Store Tom Kha Gai?

Store in the fridge for two to four days. You can freeze this soup for up to 3 months; the consistency of the vegetables will change slightly. Reheat on the stove or in the microwave.