Tom kha gai
Take your tastebuds on a trip to Thailand with a bowl of tom kha gai! Coconut milk forms a smooth base, meeting the mellow heat of ginger and sambal oelek before welcoming tender strips of chicken. Joined by leek and carrot, and finished with a fresh squeeze of lime, this is a warming option for when you are after Thai-inspired flavours.
Ingredients
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½
Grilled chicken
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1
Carrot
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1
Leek
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1 tbsp
Flour
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400 ml
Water
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2
Chicken stock cubes
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500 ml
Light coconut milk
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1 tsp
Fresh ginger, grated
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1 tsp
Sambal oelek (adjust to taste)
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½
Lime, grated peel and squeezed juice
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
When choosing veggies for your tom kha gai, go for ones that are firm and smooth to the touch. Carrots should be bright orange without cracks or soft spots. Select leeks with crisp layers and vibrant colour; avoid any with yellowing or slimy patches. Fresh vegetables do bring the strongest flavours.
The soup should have a lightly creamy consistency – not too thick, not watery. If you prefer a thinner soup, reduce the amount of flour or skip it entirely. For a thicker result, use an extra half tablespoon of flour or let the soup simmer for a few more minutes before adding the lime juice.
Add the lime zest and juice only once the soup is done and the vegetables are as soft as you want them. Acidic ingredients like lime can stop them from cooking further, leaving things firmer than expected. Boiling the soup after the lime is added can also take the edge off the flavour or make it taste a bit bitter. Stir the lime through at the end, then serve straight away to keep the citrus sharp.
FAQ: Questions about tom kha gai
Before you start chopping and simmering, take a moment to read through these helpful answers. They cover the most common questions about tom kha gai.
What is tom kha gai?
Tom kha gai is a coconut-based soup with chicken, known for its balance of creamy texture, citrus notes, and mellow heat. It traditionally includes ingredients like galangal, lemongrass, and kaffir lime leaves, although many home versions use ginger and lime instead. The name comes from three key words: tom means “boiled,” kha means “galangal,” and gai means “chicken.” It is commonly served hot and is often eaten as a starter or a light meal.
Can I prepare tom kha gai ahead of time?
Yes, you can prepare tom kha gai up to one day in advance. Cook the soup as usual, but leave out the lime juice and zest until just before serving. Store it in the fridge in a sealed container, then reheat gently without boiling and add the lime.
What is the difference between tom kha gai and tom yum soup?
The difference between tom kha gai and tom yum soup lies mainly in the base and overall taste. Tom kha gai uses coconut milk, which gives it a slightly sweet profile. In comparison, tom yum soup is made without coconut milk and has a clearer, more sour and spicy broth. Both use similar aromatics like lemongrass, lime, and chilli, but tom yum tends to have a sharper, more intense flavour, while tom kha gai feels softer and more mellow.
Nutritional values
Nutritional value, per
1964 Kcal
| Fibre | - | 7 gram fibers |
| Protein | 23.9 | 115.5 gram |
| Fat | 68.9 | 152.9 gram |
| Carbohydrates | 7.2 | 35 gram |
Recommended information
Serving suggestion
Prepare a warm and soothing tom kha gai
This tom kha gai recipe is a super soup start, thanks to how well it adapts to whatever the day has in store. Its warming spices make for a fantastic option when the weather turns cold and you are in need of something soothing. But then again, any soup as good as this one feels right at home on sunnier days, especially with its light and fresh edge.
And on top of that, it is a clever way to make use of leftover chicken, and since the ingredients are easy to get hold of and the steps are straightforward, there is really no reason not to make it part of your regular dinner line-up.
Want more soups that warm you through and through? A Hungarian goulash with veal has a rich, smoky depth, while Cajun gumbo is full of meat, spice, and life. Travel to India and have a go at their signature aloo gobi – full of those Indian flavours we all know and love.
With savoury chicken and earthy veggies
Tom kha gai is beloved for its hearty, robust chicken and vegetables that fill the sumptuous soup. Grilled chicken offers a gentle smokiness and a tender texture, while carrot slices soften a little without sacrificing their tender bite. They maintain their natural sweetness, much like the leek which goes from sharp to sweet during cooking, while leaving behind a soft, onion-like sweetness.
An irresistibly smooth texture
The first spoonful of a perfectly smooth soup is unmistakable. Coconut milk creates a soft, creamy base that gives the soup a sweet-nutty undertone. Chicken stock deepens the overall flavour profile with a savoury, subtly salty layer, while we have included a spoonful of flour to thicken the broth, making the whole soup experience even more pleasant.
Spicy notes from sambal oelek and ginger
The spices give the soup its signature character through their warmth, each taking your taste buds into exciting directions. As a warm surprise, sambal oelek delivers a clean, direct heat that settles in quickly and leaves a steady punch. Ginger is a terrific ingredient often found in Asian recipes because of its brighter, citrusy nuance that blends naturally with the freshness of lime juice and zest.
Thai-inspired coconut chicken soup
Our version of tom kha gai keeps the spirit of Thai flavours at its core, with the warmth, creaminess, and citrus notes you would expect from your favourite Thai spot. It is built around everyday ingredients and a simple method that makes it easy to prepare without losing what makes it so special. This is a thoughtful and relaxed rendition that still brings the essence of the original into your own kitchen.
Experiment with the ingredients
There are numerous ways to personalise tom kha gai soup. Start by building on the base by using shallots or onions along with a clove of garlic. Sauté them briefly until they are soft, and they will add a mellow sweetness and a hint of savoury depth before the stock goes in.
You can easily swap ginger with galangal. It has a similar flavour profile, though sharper, with a citrus-like and slightly woody edge. Lemongrass is another option that fits perfectly into the tom kha gai. Just slice it thinly to release its lemony aroma into the soup. Or, replace the sambal oelek with finely chopped Thai chillies, also called bird's eye chillies. They are small but very hot, so start with a little and taste as you go.
For seasoning, a dash of soy sauce contributes a salty nuance, while fish sauce adds a more pungent savouriness that is full of umami. To balance the sharpness, stir in a small spoonful of palm sugar for its caramel-like sweetness. Recipes like these are all about embracing their Asian origins.
The soup also works well with different proteins. Try tofu for a softer texture and a more neutral base that absorbs the stock's flavours, or prawns, which deliver a briny note and a more delicate bite.
