Authentic Tom Kha Gai – a simple delicious recipe for one of Thailand’s most popular soups! Full of fragrant Thai ingredients like lemongrass, kefir lime, ginger and galanga root, this Thai Coconut Chicken Soup can be made on the stove top on in an Instant Pot. Paleo, Gluten-free and Vegan-adaptable!
I would say that there exist a thousand unbreakable links between each of us and everything else, and that our dignity and our chances are one. The farthest star and the mud at our feet are a family; and there is no decency or sense in honoring one thing, or a few things, and then closing the list. ~Mary Oliver
This authentic recipe for Tom Kha Gai (Thai Coconut Chicken Soup) is full of amazing flavor and can be made quickly and easily on the stovetop or in an Instant Pot pressure cooker.
What makes this Tom Kha Gai recipe truly authentic is the use of galangal root. So yes, it does require a trip to the Asian Market, but trust me when I tell you, you’ll love yourself for it. So will your family. And what is nice is, you can buy extra galangal root and kefir lime leaves and freeze them for future use, because I promise you’ll want to make this soup again. Soon!
The rich and fragrant coconut broth is especially comforting when feeling under the weather.
Galangal root (also called galanga) looks very much like ginger but tastes very very different. It has an exotic pine flavor, that in my opinion, totally makes the soup. In fact, the word “Kha” translates to galangal. Gai translates to “chicken, and Tom means “cooked”. Chicken cooked with galangal. So don’t make the soup, until you have time to go to the Asian Market. Trust me. 😉
While you are there, pick up some kefir lime leaves, ginger and lemongrass. Both the galangal and the kefir lime leaves may be in the frozen section of the market. You may also find chopped frozen lemongrass, which I happen to love because then there is always some on hand in the freezer.
While I haven’t made a vegan version of this yet, I know it is possible using tofu (or fried tofu) and this vegan fish sauce.
You’ll need about a quarter cup of both galangal and ginger and just a heads up- you don’t need to peel the ginger or the galangal, just thinly slice.
Thai red chilies are a nice addition to the soup too, but you can also use chili paste.
Make the Tom Kha Gai in an Instant Pot with chicken breast or chicken thighs, or cook it more authentically on the stovetop. Your choice!
The instant pot version is very quick and easy- just put it all in the pot and set.
When it’s done squeeze with lime and serve in bowls.
Tom Kha Gai – a warming Coconut Chicken soup that is full of amazing Thai flavor.
For more warming Thai Recipes…..take a peek at these!
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Authentic Tom Kha Gai Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8 cups ( 4 servings)
- Category: soup, gluten-free, vegan-adaptable
- Method: instant pot, stove top, pressure cooker
- Cuisine: Thai
Description
Learn how to make authentic Tom Kha Gai (Thai Coconut Chicken Soup) with this simple delicious recipe. Can be made in an Instant Pot or on the stove top. Gluten-free and vegan adaptable! Updated 3/20 ( see notes)
Ingredients
- 1 –2 shallots, diced
- ¼ cup ginger, sliced into ⅛ inch thick disks, skins ok ( 2 inch piece)
- ¼ cup galangal root, sliced into ⅛ thick disks, skins ok ( 2 inch piece)
- 3 tablespoons finely chopped lemongrass- or use lemongrass paste.
- 8 kefir lime leaves
- 2 cups chicken broth or veggie broth
- 1 lb boneless, skinless chicken- whole breasts or thighs (or sub 1 pound crispy Tofu)
- 8 ounces mushrooms (oyster, shiitake, cremini, or straw mushrooms) or sub other veggies like bell pepper, snow peas, etc.
- 2–4 fresh Thai Chilies, or add chili paste to taste at the end
- 3 tablespoons fish sauce (or sub vegan fish sauce)
- 1 ½ teaspoons salt
————–
- 2 x 14-ounce cans of coconut milk (full fat)
- 3 tablespoons lime juice ( 1–2 small limes) to taste
- 2 teaspoons palm, coconut or brown sugar
Serve this on its own, over rice or rice noodles!
Instructions
Instant Pot Instructions:
- Place everything in the instant pot except lime juice, coconut milk and sugar – leaving the chicken thighs or breasts whole. Don’t forget the salt. Give a stir. 🙂
- If using chicken breasts, pressure cook on high pressure for 7 minutes, or 10 minutes for thighs. If using tofu, pressure cook 4 minutes.
- Naturally release for 10-15 minutes. Shred the chicken into bite sized pieces using two forks and add the coconut milk, sugar and lime juice. Taste- adjust salt, lime and spicy heat. Serve with a lime wedge.
Stove Top Cooking instructions:
- Slice the chicken into thin bitesized pieces ( across the grain) and season with salt and pepper and set aside.
- In large heavy bottom pot or dutch oven, saute shallot in a little oil over medium heat. Add ginger, lemongrass, lime leaves and galalagal and 2 cups broth and simmer gently for 5 minutes, letting the broth infuse. Add the chicken (or tofu) and mushrooms and gently poach, simmering for 3-4 minutes or until chicken is just cooked through. Stir in the coconut milk, fish sauce, chilies, and salt and bring to a gentle simmer. Add the lime juice and sugar. Taste. Adjust salt and lime and the spice level by adding more chili paste.
Notes
It may smell “fishy” at first, but after you add the lime juice, it will all balance and mellow out.
When making the stove top version, sometimes I’ll poach whole chicken breasts in the infused broth (covered) then shred with 2 forks- a little longer cooking time, but no pre-cutting required. Then add the remaining ingredients. 🙂
Boiling coconut milk will take some it’s lovely sweetness away, so don’t over boil it or over cook it, just simmer gently and not for too long. 🙂
To make a vegan version, sub veggie broth for the chicken broth. Add crispy tofu. ( Pan- sear cubes of tofu in a skillet, with olive oil, salt and pepper) Add other veggies if you like! Sub vegan fish sauce for regular fish sauce.
Feel free to serve over rice or rice noodles.
RECIPE UPDATE: I changed the Instant Pot version, to add the 2 cans of coconut milk AFTER pressure cooking. Some folks were having issues with the coconut milk curdling during the pressure cooking.
Keywords: instant pot tom kha gai, tom kha gai soup, tom aha recipe, authentic tom aha gai soup, vegan tom kha recipe,
Absolutely delicious soup, I thought it was even better than the one I’ve tried from my favourite Thai restaurant – the difference was this recipe gave me a stronger lime leaf flavour which I enjoy. My mom doesn’t like spicy so we left out the chilies, but the rest of the family added a little bit of the chili garlic paste to our bowls, was still good even though it didn’t simmer in the pot with the rest of the ingredients.
★★★★★
So good! I simmered it on the stove top and it came out perfect. Thank you!
★★★★★
Those are not authentic choices of mushroom for Tom Kha. The most authentic would be
#1, whole straw mushrooms (cap open, or “peeled” in mushroom jargon)
#2, whole oyster mushrooms
or maybe #3: sliced shiitake.
Cremini/button mushrooms don’t even grow in Asia, and cannot remotely compete with the texture of straw and oyster shrooms or with the flavor of shiitake. You’re sending your readers to the Asian mart anyway; they might as well pick up a can of actual Southeast Asian mushrooms while they’re there.
★★★
You are totally right. I updated the recipe to reflect this. Thanks for pointing it out. Sometimes I list more common ingredients found here in order to encourage people to make it with what they have- but the galangal is essential and yes, mostly available at Asian Markets, so why not pick up good mushrooms? Great point. Thanks Jay.
I just made it.the parfum of lime filled my kitchen. I’m totally passionate with this soup. My husband felt like eating in Thailand itself.
★★★★★
I apologize for the stupid question but I’m old and I forgive myself. I see in the pics lime wedges, lemongrass stalk, galangal and/or ginger slices, and lime leaves. Do you eat around these things? I mean, lemongrass stalks, galangal, and ginger are all powerfully pungent, leaves (unless thoroughly softened) are palatably unpleasant, and, well few people eat entire lime wedges. Maybe you left them in for the photos but wouldn’t it be better taking those things out to avoid the painful fishing for edible ingredients? I had read a recipe from a Thai chef where he thinly sliced the lime leaves which I can see as making them “friendlier” to eat.
Hi David, you eat around them. The lime is for squeezing. The lemongrass, galanga and lime leaves infuse the broth but you don’t eat them. When you eat this dish in Thailand or in a Thai restaurant, it is typical to find them in your soup, and you just eat around them. 🙂
Oh it beckons for straw mushrooms…
★★★★
It does….feel free to use!
This recipe is definitely terrific. However, having raised two kids while I worked more than full time, prior to my official retirement at age 70, PLUS having first tasted Tom Ka Gai when traveling thru Thailand for 3 weeks 25 years ago, I became a cooking “cheat” and use the Lobo brand of Tom Ka paste packet as a base. In fact I took it one step further and adjusted the recipe by reducing the amount of water, increased the size of the chicken pieces and produced a main course Tom Ka Stew. I’ve served it at dinner parties and taken it to pot luck dinners with my bridge club and it was always a winner. Also, got creative periodically by adding mushrooms, green beans or other Asian vegetables (bean or pea sprouts, spinach or other leaves, etc.) just before serving. Give it a try!
Oh my gosh~~ this soup was heavenlyyyy !! I am new to the Instant Pot game, so this was going to be a true test of how codependent I’m about to become with my new “machine”~~ this recipe has sent me over the edge, and now I’m addicted to cooking this way~~ soooo EASY and the flavors of this soup were truly **amazing** !!
Luckily there was a Thai market not too far away~ first time making thai food, so you know I had to get all the authentic goods! I also used drumsticks since that’s all I had, and pressure cooked for 20 mins for fall-off-the-bone consistency~~~ omg YUM!! Also added the red bell pepper and snow peas in addition to mushrooms and had to up the salt, fish sauce, lemongrass paste and lime juice to accommodate the extra veg. Tastes just as good if not better than restaurant quality! Thank you for sharing such a wonderful recipe and making me a full-on believer in the power of the Instant Pot!
★★★★★
Loved this recipe! I am currently pregnant and have not been enjoying most of my meals recently due to food aversions. This was absolutely delicious! I tweaked this a little by using Trader Joe’s ready-to-use sliced roasted chicken breast, and sautéed the aromatics with a little oil in the instant pot before adding everything else. I put in some tomatoes and Thai eggplant, and pressure cooked for 4 min. So glad I over-bought most of the ingredients because I am making this again the first chance I get! Thank you for this wonderful recipe!
★★★★★
Oh great Ekoo- glad you liked this!
Very good and Its easy in Instapot !
★★★★★
Thanks so much George…and great to hear! 🙌
Overall excellent. 1/4 cup of lime juice is a bit much. We added cilantro and Thai basil. Yum
★★★★
Very delicious. It turned out great!
★★★★
This recipe is printing landscape, and won’t allow me to change it. Can you change it to portrait?
It must be your printer setting- it is printing verticle for me?
Absolutely amazing! Tasted just like the one we had in Phi Phi island. Thanks a lot !
Thanks Sandy!
Added carrots and Tony been peppers, only used 1.5 cans of coconut milk, it came out very nice. Thanks for the recipe.
★★★★★
tiny, not Tony
Thanks so much!
This soup was incredible! Probably better than any I’ve had at a restaurant. It was super quick and easy to make too. Thank you so much for sharing this!
★★★★★