This Thai soup is my FAVOURITE thing to order from our local Thai takeaway. A spicy soup, made with coconut milk, galangal (more on this later), lemongrass, shiitake mushrooms, chillies and chicken. I'm not kidding, it will blow your mind!
It makes a fantastic lunch or starter, or you can serve it with a bowl of boiled rice for dinner. Take a spoonful of rice and dunk it in the soup. Bliss!
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There's a fantastic Thai restaurant up the road from me - which is where I was introduced to Tom Kha Gai.
I wasn't hugely hungry, so I just ordered some soup. One that I hadn't tried before.
First taste and I was totally hooked. Now I order it every time!
I decided to figure out how to make it at home. But just for those days when I'm in a soup-making mood. I still love my local takeaway 😍
It's a spicy Thai coconut soup with galangal and chicken.
Tom = soup, Kah = galangal, Gai = chicken
Tom Kha is a creamy-spicy soup, made with coconut milk, whereas Tom Yum is a non-creamy, hot and sour soup, often containing prawns (shrimp).
📋 What do we need?
- Galangal - this single most important ingredient in this recipe. You can use fresh, but I use galangal paste for simplity.
- Chicken - Use cooked, shredded chicken thighs to make this soup extra speedy.
- Coconut milk - Use full fat, NOT half-fat. Full-fat = creamier and won't split when heated in the pan.
- Mushrooms - I'm using shiitake, but you can use your favourite mushrooms
- Lemongrass - you can use lemongrass paste, but I think fresh, sliced lemongrass makes a big difference to this dish
- Red Thai Curry Paste - to give it that lovely flavour and colour
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP Some people like to scoop out the lemongrass, but the light citrus tang and crunch of it in this soup works perfectly!
I love to finish with a few drops of chilli oil and a sprinkling of coriander (cilantro).
🍽️ What is galangal?
- Although it looks similar to ginger, and is from the same family, galangal is less spicy and more citrus-tasting than ginger.
- Ginger has darker skin and softer flesh.
- You can't swap it out for ginger - especially in this soup. The 'Kha' in 'Tom Kha Gai' literally means galangal.
- Galangal is a lot tougher than ginger, which makes it difficult to slice, Be very careful if slicing!
- I prefer to use galangal paste, as I'm a bit clumsy.
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Tom Kha Soup
Ingredients
- 1 tbsp sunflower oil
- 1 onion - peeled and finely chopped
- 3 cloves of garlic - peeled and minced
- 2 tsp galangal paste - or a 2cm piece of galangal, peeled and finely chopped
- 1 lemon grass stalk - tough outer leaves removed and inner stalk sliced finely (or 1 tsp lemongrass paste)
- 4 kaffir lime leaves
- 2 red chillies - sliced (I use milder fresno chillies, but you can replace with Thai chillies if you like it spicier)
- 10 shiitake mushrooms - sliced in half
- 1 tbsp red Thai curry paste
- 1 litre good quality chicken stock
- 400 ml 14oz can of coconut milk
- 1 tbsp fish sauce
- 1 tbsp light brown sugar
- Juice of 1 lime - about 2 tbsp
- 6 cooked chicken thigh fillets - shredded
Optional - it you want to thicken the soup slightly:
- 1 tbsp cornflour (cornstarch), mixed with 3 tbsp cold water, to form a paste/slurry
To Serve
- Small bunch fresh coriander - roughly torn
- 2 tsp chilli oil for drizzling
- 1 lime - sliced
INSTRUCTIONS
- Heat the oil in a large saucepan over a medium heat.
- Add the onion and cook for 5 minutes, stirring often, until softened.
- Add the garlic, galangal paste, lemongrass, lime leaves, chillies, mushrooms and Thai curry paste. Cook for one minute, stirring often.
- Add the chicken stock, coconut milk, fish sauce, sugar, lime juice and shredded chicken.
- Bring to the boil and simmer for 5-6 minutes, until the chicken is fully heated through. If you would like to thicken the soup at all, slowly pour in the cornflour/water slurry, whilst stirring.
- Taste the soup and season with a little salt and pepper if needed.
- Divide between bowls, then top with fresh coriander and drizzle with a little chilli oil. Top with slices of lime before serving.
Video
✎ Notes
Swap the chicken stock for good quality vegetable stock.
I would also add some extra mushrooms. Can I make it ahead? Yes, you can make the soup, then cool, cover and refrigerate. Reheat in a pan, over a medium heat, stirring occasionally, until piping hot. Nutritional information is per serving, based on this recipe serving 6 people.
Nutrition
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Kathleen Vogel says
It was absolutely delicious!!!! Will make again
Jeannette Povey says
Absolutely delicious!
I'm now making my second batch in two weeks. Light soup with tons of flavour. This is now part of my soup arsenal.
Thank you
Neet says
This is just delicious. How long will it keep in the fridge?
Thanks
Carleen says
I have very long lemongrass stalks- how much of it do I use?
Carmen says
Absolutely amazing!!!
Gabrielle Curtis says
Omg this is so easy and so delicious ! I added more curry paste, some crushed pepper and bok Choy for crunch ! 10/10
Lynne Vickers says
Absolutely delicious, so quick and easy. I made a slight change by using half stock/half miso to make up the litre but otherwise followed recipe. This is one I am go8ng to be doing often. Thank you
Gary says
I’m the words of Tina Turner ( I know, I’m showing my age) this soup is Simply the Best!!!!! We love it, can’t believe we’ve never had it before but now we make it ‘batch’ thanks
Caroline says
Yummmmm, thanks for sharing! I didn't give Galangal much thought until reading this. Can I add a tip to try the Thai brand coconut milk eg Aroy from your local Asian supermarket, it's a whole different level from what's sold in UK supermarkets!