This Tom Kha Soup recipe (Thai coconut soup) is pure comfort in a bowl! Rich and creamy, tangy and salty, it’s completely delicious! Make it with chicken, shrimp or tofu, on the stovetop or in your instant pot! Video.

bowl of Tom Kha Gai (Thai Coconut Chicken Soup) with pieces of shredded chicken, lemongrass, lime, kaffir lime leaves, mushrooms, chilies.

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 

When feeling under the weather, one of my favorite meals is Tom Kha Soup. This Thai coconut soup is made with a rich, fragrant coconut broth infused with Thai flavor- especially comforting during cold and flu season. The coconut milk gently coats the throat and soothes, while the mild heat clears up the sinuses. It’s one of my all-time favorite Thai soup recipes!

Why You’ll Love This!

  1. Authentic flavor. This Tom Kha soup uses galangal root, the star of the dish! Kaffir lime leaves and lemon grass add delicious brightness.
  2. Quick and easy. Can be made in 30 minutes on the stovetop or in an Instant Pot.
  3. Vegan–Adaptable. This recipe is paleo and gluten-free, but can also be made vegan -using cubes of tofu (or crispy tofu) and this vegan fish sauce (or sub soy sauce).

 Tom Kha soup | 60-sec video

What is Galangal Root?

Tom Kha means Galalgal Soup. Galangal root is the star of the recipe here and looks very much like ginger but tastes very very different. It has an exotic pine flavor, which, in my opinion, totally makes the soup. Galangal is shown on the top (in the photo below) while ginger root is on the bottom.

galangal root, lemongrass, kaffir lime leaves, and ginger root on wood table.

Tom kha Ingredients

  • Protein: chicken breasts or thighs, or sub one pound shrimp or one block tofu.
  • Mushrooms: Oyster mushrooms, shiitake mushrooms, cremini mushrooms, or straw mushrooms.
  • Coconut milk: Use canned full-fat coconut milk.
  • Galangal root: Buy at your local Asian market in the produce section or freezer section. Buy extra to freeze!
  • Ginger: Slice a 2-inch piece into ⅛ inch thick disks, skins ok.
  • Shallots: Diced. You can use onion if it’s all you have.
  • Lemongrass: Use whole lemongrass stalks, or chopped, or use lemongrass paste. All work.
  • Kaffir lime leaves: You will find these at the Asian market, either fresh or in freezer section.
  • Chicken broth: Or use vegetable broth.
  • Fresh Thai Chilies: or add Thai red curry paste to taste at the end.
  • Fish sauce: Or sub vegan fish sauce.
  • Fresh lime juice: From 1-2 small limes, to taste.
  • Palm sugar: Or use coconut sugar or brown sugar.
  • Garnish with fresh cilantro or green onions.

How to Make Tom Kha Soup

Tom Kha Soup can be made in an instant pot (especially easy if using whole chicken breasts) or cooked on the stovetop. Here are instructions for both.

Authentic Tom Kha Gai Soup (Thai Coconut Chicken Soup) in bowl with chicken, mushrooms, kaffir lime leaves, lemongrass, chilies, in front on Instant Pot.

Instant Pot Instructions:

  1. 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. 🙂
  2. If using chicken breasts, pressure cook on high pressure for 7 minutes, or 10 minutes for chicken thighs. If using tofu, pressure cook 4 minutes.
  3. 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:

  1. Slice the chicken into thin bite-sized pieces (across the grain) and season with salt and pepper and set aside.
  2. In large heavy bottom pot or Dutch oven, saute shallot in a little oil over medium heat. Add ginger, lemongrass, lime leaves, and galangal, and 2 cups broth and simmer gently for 5 minutes, letting the broth infuse.
  3. Add the chicken (or tofu) and mushrooms and gently poach, simmering for 3-4 minutes or until the chicken is just cooked through and mushrooms wilt.
  4. Stir in the coconut milk, fish sauce, chilies, and salt and bring to a simmer. Turn off heat. Add the lime juice and sugar. Taste. Adjust salt and lime and the spice level by adding more chili paste.

Serve this on its own, or over rice or rice noodles! Garnish with cilantro, green onions, or lime zest if desired. Serve with lime wedges on the side.

Expert Tips

  1. When making the trip to the Asian market, buy extra galangal root, kaffir lime leaves, and lemongrass to freeze for later. Slice the galangal root before freezing, then just drop the frozen slices into your soup. You can find chopped lemongrass in the freezer section- that way you always have some on hand for Thai cooking.
  2. Tom Kha is a lovely balance of salty, sour, and spice. Find the balance! Adjust these at the end to your taste by adding more fish sauce (depth and salt), lime juice, sweetness, or heat( chili paste).
  3. Do not boil the coconut milk. This will make it less sweet; just bring it to a simmer and turn off the heat.

FAQs

Should I cook Tom Kha Gai in the Instant Pot or on the stovetop?

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 fresh lime and serve in bowls.

Can Tom Kha Gai be frozen?

Yes, Tom Kha Gai freezes well. Make a big batch and freeze for busy nights. Freeze for up to 3 months.

What is the difference between Tom Yum Soup and Tom Kha Gai?

The primary difference between Tom Yum Soup and Tom Kha is that Tom Kha is richer and creamier by adding coconut milk. Tom Yum Soup is brothy, spicy and much more sour. Because it is made with a clear broth, without the addition of coconut milk, it is lighter, low in calories and saturated fat. Tom Kha is rich and creamy, with sweeter notes.

What is Tom Kha Gai made of?

Gai means “chicken” in the Thai language, so Tom Kha Gai translates to Galangal Soup with Chicken.

hands squeezing lime quarter into bowl of Tom Kha Gai (Thai Coconut Chicken Soup), full of chicken, mushrooms, chilies, lemongrass, kaffir lime leaves in coconut broth.

Enjoy this Tom Kha Gai – a warming Coconut Chicken soup that is full of amazing Thai flavor.

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Authentic Tom Kha Gai Soup (Thai Coconut Chicken Soup) - a healthy, delicious and easy recipe that can be made in an Instant Pot or on the stove top. Vegan Adaptable! #tomkha #thaisoup #tomkhagai #paleo #keto #thaichickensoup #galangal #coconutsoup #traditional

Tom Kha Soup ( Thai coconut soup)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 65 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8 cups ( 4 servings) 1x
  • Category: soup, gluten-free, vegan-adaptable
  • Method: instant pot, stove top, pressure cooker
  • Cuisine: Thai
Print Recipe

Description

This Tom Kha Recipe (Thai Coconut Soup) is authentic and delicious! Make it with chicken, tofu, or shrimp on the stovetop or Instant Pot.

Ingredients

Units Scale
  • 1 –2 shallots, diced
  • 1/4 cup ginger, sliced into 1/8 inch thick disks, skins ok ( 2 inch piece)
  • 1/4 cup galangal root, sliced into 1/8 thick disks, skins ok ( 2 inch piece)
  • 3 tablespoons finely chopped lemongrass– or use lemongrass paste.
  • 8 kaffir lime leaves
  • 2 cups chicken broth or veggie broth
  • 1 lb boneless, skinless chicken- whole breasts or thighs (or sub 1 pound crispy Tofu or shrimp)
  • 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 1/2 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

Stovetop Cooking instructions:

  1. Slice the chicken into thin bite-sized pieces (across the grain) and season with salt and pepper, and set aside.
  2. 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 the chicken is just cooked through.
  3. 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.

Instant Pot Instructions:

  1. 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.
  2. If using chicken breasts, pressure cook on high pressure for 7 minutes, or 10 minutes for thighs. If using tofu, pressure cook 4 minutes.
  3. 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.

Notes

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 cubes of raw tofu or  crispy tofu ( pan- sear cubes of tofu in a skillet first, with olive oil, salt and pepper). Add other veggies if  you like! Sub vegan fish sauce for regular fish sauce. 

If using shrimp, peel and devein, and drop into the simmering soup, cooking until tails curl. 

Feel free to serve over rice or rice noodles.

The soup freezes well!

RECIPE UPDATE: I changed the Instant Pot version, to add the 2 cans of  coconut milk AFTER pressure cooking. Some folks had issues with the coconut milk curdling during the pressure cooking.

Nutrition

  • Serving Size: 1 1/2 cups using chicken breast
  • Calories: 461
  • Sugar: 3.4 g
  • Sodium: 1123.7 mg
  • Fat: 33.9 g
  • Saturated Fat: 28.3 g
  • Carbohydrates: 9.5 g
  • Fiber: 0.7 g
  • Protein: 25.6 g
  • Cholesterol: 66.2 mg

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Comments

  2. This recipe is very delicious. I personally like roast cabbage, bell peppers, and garlic in the oven at 425 for 15-20 min with sesame chili oil, smoked paprika, harrisa powder, and salt, and then add those in after pressure cooking the chicken. Also there is no access to kefir lime leaves here, so I used green curry paste which has, green chilies, lemon grass, and kefir lime leaves along with some other yummy spices like coriander, pepper, garlic, and shrimp paste, and I also like to zest a little lime into the broth. I put it on brown rice that I season with some harissa powder, garlic, and basil as well. and you can top it with green onion, basil, and lime at the end. Very delicious dish!



    Reply

  4. Dear Sylvia, for how many persons is this recipe? We don’t use cups, but ml. So I’m not shure how many times I have ti doubble it. There will be at least 10 persons.

    Reply

    1. It is for 4-5 people. I would recommend 3 x the recipe- and making it on the stovetop. That way people can have seconds.

      Reply

  5. Refreshing and delicious. First time I’ve used galangal and loved the taste! I had to buy a pretty large piece. Is it freezable??

    Quick and easy recipe, thanks so much.



    Reply

  6. The flavors were quite good, but for some reason after 10 minutes in the instant pot and a 15 minute natural release, there was a bunch of “foam” that had separated. I assume it was from the coconut milk. Any idea why this happened or how to prevent it? We tried to skim it off but there was too much.



    Reply

    1. That is so strange Ben! It has never happened to me and I make this all the time. Any changes to the recipe? It may be the coconut milk.

      Reply

    2. Silly question but,
      ..did you clean your pot with dish soap whereby some residual may have remained in the soup thus causing a bit of foam? As well, coconut milk is best added at the very end of the cooking process as it does tend to break down if handled abruptly. I generally pour it in after cooking the soup thus keeping the milk in tact…



      Reply

        1. I would also make sure that your keeping the heat level down as much as you can, I take some of the weights of of my pressure cooker and then as soon as the cooker builds up pressure I turn the flame down as low as it will go.

          Reply

  7. Looks delicious- I’m making this tonight! Should I remove the ginger and galangal disks from the broth before eating?

    Reply

  8. We love this delicious soup!! It is bursting with flavor and the simmering aroma is intensely bright and citrusy. Wow!! We’ll be making this over and over! Thanks, Sylvia for another winning dinner!



    Reply

  9. Incredible! Exactly what I wanted. It was a hassle to go to an Asian market and buy the right ingredients, but once I did, they weren’t expensive and they made all the difference. And they can be frozen for future use! I had tried another recipe from Bon Appetit that had a substitutions for some of the ingredients and it didn’t come close to being as good as this recipe. The only change I would make would be to add more broth so the soup is a little lighter. Otherwise, it was absolutely perfect. I’m excited to make it again and again.



    Reply

  11. Delicious, delicious, delicious! So authentic the taste and I used all the ingredients suggested in the recipe. Flavour bomb! Wow!



    Reply

  12. I had to come on here and say… That I just made this recipe, I had seconds and I am STUFFED! I was so shocked that after I opened the lid, the taste was so like the Tom kha gai from a Thai restaurant here, without adding anything else afterwards! I am so happy I found your recipe that chose to use the authentic ingredients. Substitutions will not do this soup justice. I. Am. Amazed. Thank you!!



    Reply

  14. Great recipe. I didn’t use the ginger because it really over takes the flavor of the galangal root. Also I used a cheese cloth to keep the roots and lime leaves together. Makes it easier to eat. And o find tomato’s taste rally good in it too.
    Thanks for the recipe !



    Reply

  15. Great recipe. I didn’t use the ginger because it really over takes the flavor of the galangal root. Also I used a cheese cloth to keep the roots and lime leaves together. Makes it easier to eat. And o find tomato’s taste rally good in it too.
    Thanks for the recipe !

    Reply

  17. i started making Thai food at home a few months ago. It made healthy eating so much more fun and tasty! I am in a small community a ferry boat ride West of Seattle but have a wonderful Asian market. I made this recipe and EVERYONE loves it! I made my own sweet chili sauce because I didn’t like the ingredients in store bought. I let people add that along with green onions and cilantro as condiments. I left the sugar and chili out of the recipe, (for those who don’t like heat.) I added greens, carrots and other veggies I needed to use up. Thank you for this!!I absolutely LOVE the recipe!!

    Reply

  19. Hi Sylvia,
    I wanted to try some of your Thai recipes so I broke down and ordered some galangal and Kefir Lime leaves online. I’ve now stocked up my freezer. For the galangal I don’t know if that is the way they are but it was very hard. I had to get out my cleaver to cut some slices. Having said that the broth was exquisite. A hint of heat with the chili paste, lemongrass, and coconut milk makes a great combination. I served it over rice and have some leftovers for the week. . Looking forward to making this often.



    Reply

    1. Hi Terry! Im so glad you tried this and were able to get the ingredients! Yes, Galanga is hard as a rock…but adds such a unique flavor, it can’t be substituted!

      Reply

  21. So flavorful and simple once you make a fun run to the Asian market! We used tofu and added some rice noodles and Thai basil at the end. Yummmmm!



    Reply

  22. I love your site and your selection of foods! I made tis tonight. I wanted to make in my instant pot, however in reading in the notes you indicate extended temp/cooking time can affect the coconut milk flavor. For this reason, I made n the stove top. Wouldn’t 10 min in the instant pot under pressure have a negative affect on the final flavor of the coconut milk? Thank you for such a beautiful site!



    Reply

    1. You know I thought it would, but seemed OK for some reason!Maybe because it’s holding all the liquid in, and not evaporating….

      Reply

  23. I just made this. Had to do some planning first to access the ingredients. I live in a rural area so good eating has to be done at home. Sylvia your Tom Kha Gai recipe is simply delicious.



    Reply

    1. Hi Elle, Im sorry getting the ingredients was not super easy, but I wanted you guys to end up with a very authentic version. That is always the challenge. And Im so happy you liked it!!!

      Reply

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