Best Ever Tom Kha Gai Soup Recipe

Discover this memorable Tom Kha Soup Recipe that blends velvety coconut milk with aromatic lemongrass, zesty lime, and a whisper of spice. Tender chicken or tofu combines with earthy mushrooms, creating layers of flavor that invite shared enjoyment and culinary curiosity among friends and family.

I’ve always been fascinated by the unique flavors Thailand has to offer and this Best Ever Tom Kha Gai Soup is definitely one of my favorites. When I first tasted the blend of a full-fat coconut milk with a light yet savory chicken broth, I knew I had to recreate it at home using chicken thighs and a vegan twist with firm tofu sometimes.

The addition of bruised lemongrass and fresh galangal slices really sets the stage for a dish that’s both rich and tangy. I love how the torn kaffir lime leaves and a couple of Thai red chilies add that slight bite without overpowering the subtle flavors.

A cup of sliced mushrooms always gives it that earthy depth while a splash of fresh lime juice brightens everything up. It’s a soup that manages to be both filling and refreshing, perfect to experiment with, whether you’re into Tom Kah style or more unique takes like Vietnamese coconut soup.

Why I Like this Recipe

1) I love how the creamy coconut milk mixes with the tangy lime juice to create a soothing, yet really exciting flavor.
2) I really dig the mix of herbs and spices like lemongrass, galangal, and those kaffir lime leaves because they instantly remind me of authentic Thai cooking.
3) I like that I can easily make it vegan or paleo by switching the chicken for tofu and just using salt instead of fish sauce when I want, which makes it super versatile.
4) I enjoy how every spoonful brings together a balance of spicy, salty and sweet notes that just makes me feel cozy and satisfied every time I eat it.

Ingredients

• Full-fat coconut milk offers rich, creamy healthy fats and a subtle natural sweetness.
• Chicken broth provides savory protein and depth, forming a hearty flavorful base.
• Chicken thighs supply plenty of protein and juiciness, making the soup filling and tasty.
• Lemongrass lends a zesty citrus note and a wild, earthy aroma to the blend.
• Galangal infuses a peppery, earthy spice that warms the dish with unique flavor.
• Kaffir lime leaves deliver a tangy, aromatic burst that lifts the overall taste.
• Thai red chilies add a fiery kick, while fresh cilantro finishes with a bright flourish.

Ingredient Quantities

• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth (or veg broth for a vegan twist)
• 1 lb boneless, skinless chicken thighs (or firm tofu for vegan option)
• 1 stalk lemongrass, bruised and roughly chopped
• 3 slices fresh galangal (you can use ginger if its hard to find)
• 3 kaffir lime leaves, torn into pieces
• 1 cup sliced mushrooms (shiitake or button mushrooms work fine)
• 1-2 Thai red chilies, sliced (optional if you like a little heat)
• 2 tablespoons fish sauce (or just use salt if you’re keeping it vegan)
• 2 tablespoons fresh lime juice (about 2 limes squeezed)
• 1 teaspoon sugar (optional for balancing flavors)
• A handful of fresh cilantro for garnish

How to Make this

1. Pour the coconut milk and chicken broth into a large pot and bring it up to a simmer over medium heat.

2. Toss in the bruised lemongrass, fresh galangal slices, and torn kaffir lime leaves. Let them steep in the simmering liquid for about 5 minutes so they get all the flavor.

3. Add the chicken thighs (or diced tofu if you prefer a vegan twist) into the pot. Make sure you cut them into bite sized pieces before adding.

4. Stir in the sliced mushrooms and the Thai red chilies if you want a little heat. Let everything cook together for another 5 minutes.

5. Now mix in the fish sauce. (If you need to keep it vegan, just use salt instead.)

6. Stir in the teaspoon of sugar to help balance out the flavors, mixing well so it dissolves.

7. Squeeze in the fresh lime juice, about 2 tablespoons from 2 limes, and give it another stir.

8. Check that the chicken is fully cooked (or the tofu is heated through) then take the pot off the heat.

9. Ladle the soup into bowls and garnish with a handful of fresh cilantro. Enjoy your tangy, creamy Thai coconut chicken soup!

Equipment Needed

1. Large cooking pot for simmering and infusing all the flavors
2. Stove to heat the ingredients
3. Knife to cut the chicken (or tofu), lime, and other fresh ingredients
4. Cutting board to safely chop ingredients like lemongrass, galangal, and mushrooms
5. Measuring cups and spoons to precisely add coconut milk, broth, sugar, and fish sauce
6. Citrus juicer to easily squeeze fresh lime juice
7. Mixing spoon for stirring the ingredients as they cook
8. Ladle for serving the soup into bowls
9. Soup bowls for garnishing with cilantro and enjoying your dish

Each piece of equipment helps make sure the soup cooks evenly and flavors mix well while keeping the nutritional value intact from the fresh ingredients.

FAQ

Best Ever Tom Kha Gai Soup Recipe Substitutions and Variations

• If you dont have chicken thighs, try using extra-firm tofu or even shrimp if you like seafood.
• If full-fat coconut milk is scarce, light coconut milk mixed with a bit of coconut cream can work just as well.
• Fresh galangal can be hard to find sometimes so regular ginger is a decent substitute.
• Can’t get kaffir lime leaves? A bit of fresh lime zest will give you that tangy citrus kick.

Pro Tips

1) Make sure to really bruise your lemongrass and leave it in the soup for a good 5 minutes so that its flavours really seep into the broth, its a little hack that makes a big difference.

2) If you are goin vegan and using tofu, press it lightly with a paper towel beforehand so that it doesn’t turn to mush while cooking, this helps it keep its shape and improves the texture.

3) Taste along the way for the right balance of savory and tangy. Sometimes you might need to add a bit more fish sauce (or salt) or sugar, cause every batch can be a little different.

4) Add that fresh lime juice really at the end. If you mix it in too early, you might lose that bright kick that really livens up the soup.