Tom Kha Kai is among the iconic dishes of Thailand. This coconut chicken soup is composed essentially of Thai aromatics including galangal, lemongrass, and kaffir lime leaves. We tell you more about this culinary specialty rich in flavors and share the authentic Tom Kha Kai recipe.

A Word About Tom Kha

In Thai, "Tom" means "to boil" and "Kha" translates to "galangal." In other words, Tom Kha is a boiling soup with galangal. While galangal is the signature ingredient of Tom Kha, this soup is also characterized by the presence of numerous aromatics such as kaffir lime leaves, fresh lime juice, and lemongrass. All these tangy and floral flavors contrast beautifully with the creamy richness of coconut milk.

Unlike most Thai soups (such as Tom Yam, green curry, or massaman), Tom Kha does not use curry paste. For travelers who cannot tolerate spices, this is THE soup to try since it is one of the rare non-spicy Thai soups.

Finally, Tom Kha possesses significant medicinal properties thanks to its herbs and spices. Thai people consume it to reduce fever, relieve cough, and improve digestive system health. Given its high vitamin C content, this soup is also reputed to help strengthen the immune system.

The Authentic Tom Kha Kai Recipe

🕒 Practical Information

⏱️ Preparation:
10 min

🔥 Cooking:
10 min

👨‍🍳 Serves:
1 person

Tom Kha Kai Ingredients

🧂 Tom Kha Kai Ingredients

• Chicken breast

• 2 lemongrass stalks

• 1 piece of galangal

• 5 kaffir lime leaves

• 2 fresh Thai chilies whole or crushed (adjust to taste)

• 1 cup oyster mushrooms or straw mushrooms

• 1 tomato

• 2 shallots

• 1 cilantro root (optional)

• 2 cups coconut milk

• 1/3 cup water

• 1 tablespoon fresh lime juice

• 1 tablespoon fish sauce

• A pinch of sugar and salt

• Fresh chopped cilantro for garnish

🥢 Note: ingredients are given to prepare one bowl of soup. You can double them if needed.

Tom Kha Kai Preparation

Step 1: Cut off the ends of the lemongrass stalks and remove the first layer. Cut them diagonally and lightly crush them with the flat side of a cleaver to release the flavors.

Step 2: Cut the galangal into 6 thick slices.

Step 3: Rinse and cut the mushrooms into large chunks.

Step 4: Rinse and cut the tomato into 6 pieces.

Step 5: Peel and crush the shallots.

Step 6: Cut the chicken into small pieces.

Step 7: In a medium saucepan, bring the water to a boil over medium heat with a little salt.

Step 8: Add the chicken, lemongrass, galangal, cilantro roots, and shallots. Simmer (over medium heat) for about 4 minutes to release all the flavors from the herbs and continue stirring gently.

💡 Tip: let the meat cook for a few moments before stirring; this helps diminish its odor and enhance its flavor.

Step 9: Add the mushrooms, tomatoes, and chilies, stir well and bring back to a boil for 2 minutes until the mushrooms are cooked through. Then add the kaffir lime leaves. Lower the heat and add the coconut milk (important so the coconut milk doesn't separate).

💡 Chef's tip: gradually remove the foam that forms on the surface during cooking to obtain a clear and flavorful broth.

Step 10: When the aroma of coconut milk begins to emerge, add the fish sauce and fresh lime juice (it is important to incorporate the lime juice at the end of cooking to avoid any bitterness). Stir gently, taste, and adjust the seasoning to your preferences.

Step 11: Serve immediately in a serving bowl.

Step 12: Finally, sprinkle with dried fresh chili, sliced cilantro in the soup, and serve with rice (jasmine preferred) steamed.

🥢 Note: aromatics such as galangal, kaffir lime leaves, and lemongrass are used to flavor the soup. They should not be eaten. You can leave them at the bottom of the bowl to continue releasing flavors as you taste, or remove them just before serving.

Tom Kha for Every Taste:

Beyond the chicken version, there are many Tom Kha variations, whether to vary your pleasures, for seafood lovers, or even for vegetarians:

• Tom Kha Thale: with seafood

• Tom Kha Mu: with pork

• Tom Kha Phak: with vegetables

• Tom Kha Taohu: with tofu