Tom Kha Gai (Thai Coconut Galangal Chicken Soup with Lime)

Quick answer

Total time: 40 min
Level: Medium
Servings: 3 servings
Ingredients: 7

About this dish

Tom Kha Gai is a classic Thai chicken soup built on a rich coconut milk base infused with traditional herbs.

The preparation starts by simmering three key aromatics: thinly sliced galangal, bruised lemongrass, and torn kaffir lime leaves. These steep slowly in the coconut milk over low heat to release their layered citrus and herbal fragrances without letting the milk separate. Bite-sized chicken pieces are gently poached in this herbal broth until tender and opaque. The seasoning relies on fish sauce for a salty umami depth. Once the pot is removed from the heat, fresh lime juice is stirred in to preserve its bright acidity and balance the creamy texture of the coconut broth. The result is a smooth, aromatic soup where the rich coconut milk softens any sharp heat while showcasing the depth of the herbs. It is served hot, optionally removing the tough pieces of galangal and lemongrass before eating.

Ingredients (3 servings)

Ingredient	Amount	Unit
chicken	300	g
coconut milk	400	ml
galangal	30	g
lemongrass	2	stalk
kaffir lime leaves	5	sheet
fish sauce	2	tbsp
lime juice	2	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Slice 30 g galangal thinly, as you would ginger.

Press the firm parts of 2 lemongrass stalks to release their aroma, then lightly tear 5 kaffir lime leaves so they infuse the coconut milk more evenly.
2

Control

Pour 400 ml coconut milk into a pot and warm it over medium-low heat.

When small bubbles appear around the edge, add the prepared galangal, lemongrass, and kaffir lime leaves without letting the milk boil hard.
3

Control

Lower the heat and simmer gently for 6 to 8 minutes.

Keep only small bubbles moving through the coconut milk, because a hard boil can make the broth separate and can flatten the herbal fragrance.
4

Control

Add 300 g chicken in bite-size pieces and stir once so the pieces do not stick together.

Cook over low heat for 7 to 9 minutes, until the chicken turns opaque and is cooked through.
5

Control

Stir in 2 tablespoons fish sauce and simmer for 1 more minute so the salty umami spreads through the broth.

Taste the soup, and if it feels thin, reduce it briefly rather than adding unrelated seasonings.
6

Finish

Turn off the heat and stir in 2 tablespoons lime juice so the acidity stays fresh.

Remove the firm aromatics before eating if desired, then serve the soup hot while the coconut broth is still fragrant.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tom Kha Gai blends the citrus notes of galangal and lemongrass with a silky coconut milk base.
Finish cue: Cook over low heat for 7 to 9 minutes, until the chicken turns opaque and is cooked through.
Avoid this: Add 300 g chicken in bite-size pieces and stir once so the pieces do not stick together.