Coconut Milk Soup with Chicken | Tom Kha Gai |

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Prep time: 00:00 HR
Cook time: 00:00 HR



Tom Kha Gai or Thai coconut soup is a spicy and sour hot soup with coconut milk in Thai and Lao cuisines. In the late 19th century, Tom Kha was not a soup. It was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal (Thai ginger). It was then served with a basic roasted chili jam as a dipping relish. There are other versions of Tom Kha Gai made with seafood (tom kha thale), mushrooms (tom kha het), pork (tom kha mu) and tofu (tom kha taohu).


  • Stock, Chicken or Vegetable - 2 cups
  • Water - 1 cups
  • Cocofresh coconut milk –1 cup
  • Chicken (sliced finely) - 1 cup
  • Kaffir lime leaves (deveined and torn) - 5
  • Lemongrass, 2 inch slices, crushed - 1 stalk
  • Ginger/Galangal, sliced thinly- 1 tbs
  • Green/Thai Chillies, slit lengthwise – 3
  • Dayat Whole Straw Mushrooms - 1 cup
  • Fish sauce - 1 tbs
  • Lime juice - 1 tbs


Combine the broth and water in a medium-sized pot and bring to a gentle boil. Add the fresh herbs, ginger or galangal and green or thai chillies and allow to simmer for 10 to 30 minutes, until the aroma of the herbs can be smelled.

Remove only the herbs from the broth let the chillies to remain in the pot. Add the thinly sliced chicken, mushrooms, and the coconut milk. Boil, until the chicken is cooked through adding a bit of salt. Remember we are yet to add the fish sauce which also has high salt content. This salt is to flavour the chicken and mushroom pieces

In the end, add the fish sauce and boil for 5 minutes. Take the pot off the heat and add the lime juice.

Serve hot with jasmine rice or rice noodles.