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Thai Chicken Coconut Soup (Tom Khai Ghai)

This recipe for Thailand's traditional Tom Kha Gai serves to people. It works well as an appetizer. As a main dish, you can pair it with rice noodles.

Course Main Course, Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 persons



  • 100 grams Mushrooms quartered
  • 800 ml Coconut milk
  • 500 grams Chicken breast chopped
  • 400 ml Fresh Water


  • 8 Kaffir Lime leaves
  • 1 large stem Galangal chopped
  • 4 pieces Red chilli chopped
  • 2 stems Lemongrass chopped


  • 2 tbsp Brown Sugar
  • 1 tbsp Fish sauce


  1. Cut the mushrooms, chicken, galangal, chilli and the lemon grass.
  2. Put all ingredients except for the Chicken breast into a large sauce pan or Wok on a preheated stove. Bring to boil.
  3. As soon as it boils lower the heat, let it simmer for 5 minutes.
  4. Add the chicken breast and let it simmer on medium heat for 5 minutes.
  5. Turn off the heat. Add some lime juice from a fresh lime.
  6. Add the cilantro. If needed, also add some more sugar and fish sauce. Mix it well and let it cool down.
  7. Serve right away OR let it cool down and warm up a few hours later. Serve with more fresh Cilantro and chilis if needed.

Recipe Notes