Tom Kha Gai (Thai Coconut Chicken Soup) | CookOS

Tom Kha Gai

Name: Tom Kha Gai (Thai Coconut Chicken Soup)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 lbs chicken legs; 8 cups water; 2 (13.5 oz) cans coconut milk; 1 (2-inch) piece galangal, sliced; 6-8 makrut lime leaves, torn; 3-4 Thai red chilis, smashed; 2 stalks lemongrass, smashed; 8 oz mixed mushrooms, sliced; 1 tbsp palm sugar; 2 tbsp fish sauce; 1 lime, juiced; More fish sauce, to taste; Fresh cilantro, for garnish

Tom Kha Gai is a Thai coconut chicken soup that balances sweet coconut milk, sour lime, salty fish sauce, and aromatic galangal and lemongrass. The chicken is poached first to build a light, flavorful stock before infusing it with creamy coconut and authentic Thai aromatics.

🌍Thai 🏷️Tom kha gai 🏷️Thai soup 🏷️Coconut chicken soup 🏷️Chicken soup Soup

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Total

1h 10m

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by thatdudecancook

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Ingredients

2 lbs chicken legs
8 cups water
2 (13.5 oz) cans coconut milk
1 (2-inch) piece galangal, sliced
6-8 makrut lime leaves, torn
3-4 Thai red chilis, smashed
2 stalks lemongrass, smashed
8 oz mixed mushrooms, sliced
1 tbsp palm sugar
2 tbsp fish sauce
1 lime, juiced
More fish sauce, to tasteoptional
Fresh cilantro, for garnishoptional

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Instructions

1
Place chicken legs in a large pot and cover with water. Poach over medium-low heat for 45-50 minutes.
2
Remove the poached chicken from the pot and set aside on a tray to cool. The remaining liquid is your chicken stock.
3
To the chicken stock, add coconut milk, sliced galangal, torn lime leaves, smashed Thai red chilis, and smashed lemongrass.
4
Add the sliced mushrooms, palm sugar, and fish sauce to the pot.
5
Stir to combine and bring to a simmer over medium-high heat. Cook for about 8 minutes.
6
While the soup simmers, pick the meat from the cooled chicken legs, shredding it by hand.
7
Take the soup off the heat and stir in the fresh lime juice.
8
Taste and add more fish sauce if needed. Stir in the shredded chicken.
9
Ladle the soup into bowls and garnish with fresh cilantro before serving.

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Tips & Notes

Pro tips

Smash lemongrass and chilis with the side of a knife before adding to release oils and aromatics; don't finely chop.
Poach chicken gently at a bare simmer (not a rolling boil) for 20-25 minutes to keep the meat tender and create a clear broth.
Tear makrut lime leaves by hand right before adding to preserve their fragrant oils; add them in the final minutes to avoid bitterness.
Taste and balance the soup at the end: add more fish sauce for saltiness, palm sugar for sweetness, or lime juice for acidity.

Substitutions

Palm sugar → brown sugar or white sugar (adjusts sweetness slightly; use same amount)
Fish sauce → soy sauce (changes depth; use 1.5 tbsp to maintain saltiness)
Mixed mushrooms → shiitake, oyster, or button mushrooms (texture and flavor vary; any work well)
Makrut lime leaves → lime zest or fresh lime juice (different but acceptable aromatic profile)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat without boiling. Freezes well for up to 2 months.