Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tom Kha Gai
A comforting, silky coconut chicken soup with a prominent galangal and lime flavor.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
5 steps- 1
Simmer the Broth: In a medium pot, combine the chicken broth and half the coconut milk. Bring to a gentle simmer over medium heat (do not let it boil vigorously or the milk will curdle).
- 2
Infuse Aromatics: Add the sliced galangal, bruised lemongrass, and torn kaffir lime leaves. Simmer gently for 5-7 minutes until the kitchen smells fragrant.
- 3
Poach the Chicken: Add the chicken pieces and mushrooms. Poach gently for 8-10 minutes until the chicken is fully cooked and tender.
- 4
Add Remaining Coconut Milk: Pour in the rest of the coconut milk to enrich the soup and bring the temperature down slightly. Remove from heat immediately.
- 5
Season Off-Heat: Stir in the fish sauce and fresh lime juice. Taste and adjust—it should be distinctly tangy, lightly salty, and creamy. Garnish with cilantro oil or fresh cilantro leaves.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving340
Calories
40 g
Protein
5 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tom kha gai takes its name directly from its main ingredients — galangal and chicken — simmered together, but built on a coconut milk base rather than the clear, sour broth of its cousin tom yum. That coconut milk mellows the same aromatics of lemongrass and kaffir lime leaf into a rounder, creamier soup instead of a sharply sour one.
Listahan note
This version simmers the chicken directly in the coconut milk and broth mixture rather than poaching it separately first, letting the meat pick up the galangal and lemongrass flavor as it cooks rather than being seasoned only by the broth around it afterward.
Technique cues
- Slice the galangal into thin coins and bruise the lemongrass before adding them to the pot, since whole, unbruised pieces release far less of their aroma into the coconut broth.
- Simmer the coconut milk and broth gently rather than at a hard boil once the chicken goes in, since a vigorous boil can cause the coconut milk to separate into an oily layer instead of staying smooth.
- Add the mushrooms partway through the chicken's cooking time rather than at the very start, so they stay tender rather than turning rubbery from overcooking.
- Stir in the lime juice and fish sauce near the end of cooking rather than early, since prolonged simmering dulls the lime's brightness and changes the intended balance of sour, salty, and mildly spicy.
Kitchen flow
- Parallel prep
- While Tom Kha Gai simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the coconut milk + 1 cup chicken broth.
- Make-ahead
- Tom Kha Gai is a genuine make-ahead dish — it actually tastes better the next day once coconut milk + 1 cup chicken broth have had time to meld; make it a day early and reheat gently. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Tom Kha Gai is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the coconut milk + 1 cup chicken broth. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Let the pot for Tom Kha Gai soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the coconut milk + 1 cup chicken broth.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb chicken thigh, cut into bite-sized pieces
Main protein or body
Purpose: lb chicken thigh, cut into bite-sized pieces gives Tom Kha Gai its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 can coconut milk + 1 cup chicken broth
Main protein or body
Purpose: can coconut milk + 1 cup chicken broth gives Tom Kha Gai its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
2-inch piece of young galangal, sliced into thin coins
Flavor support
Purpose: -inch piece of young galangal, sliced into thin coins supports the balance of Tom Kha Gai and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 stalks lemongrass, 5 kaffir lime leaves
Acid and brightness
Purpose: stalks lemongrass, 5 kaffir lime leaves balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup oyster or straw mushrooms
Flavor support
Purpose: cup oyster or straw mushrooms supports the balance of Tom Kha Gai and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Taste before serving and adjust the lime juice and fish sauce individually, since tom kha gai should read as rounder and creamier than tom yum, not as sharply sour.
- Leave the lemongrass, galangal, and lime leaves in the pot for serving, since they're meant to be left on the side of the bowl rather than eaten whole.
- Serve hot alongside steamed jasmine rice, which soaks up the coconut broth and balances its richness.
Ingredient swaps
- Dairy-free direction
- Swap the coconut milk + 1 cup chicken broth for full-fat coconut milk or a dairy-free cream alternative, added at the end rather than simmered long — the texture shifts slightly but the dish holds together. This one leans on the inch piece of young galangal.
- Seafood-aware direction
- Skip any fish-derived seasoning and build savoriness with soy sauce plus a little dried seaweed instead. This one leans on the inch piece of young galangal.
- Nut-aware direction
- Skip the nut garnish or use toasted seeds (sunflower or pumpkin) instead. This one leans on the inch piece of young galangal.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the coconut milk + 1 cup chicken broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the inch piece of young galangal.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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Plan it in Listahan
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