Tom Kha Gai Soup Recipe
This Tom Kha Recipe (Thai Coconut Soup) is authentic and delicious! Make it with chicken, tofu, or shrimp on the stovetop or Instant Pot.
How to Make the Best Tom Kha Gai Soup
Tom Kha Gai is one of Thailand’s most beloved soups, known for its creamy coconut base infused with aromatic galangal, lemongrass, and kaffir lime leaves. This authentic Thai coconut soup perfectly balances the richness of coconut milk with the brightness of lime and the gentle heat of Thai chilies.
What sets Tom Kha Gai apart from other coconut soups is its unique combination of aromatics. Galangal, a cousin of ginger with a more citrusy and piney flavor, is essential to achieving that authentic taste. Combined with fragrant lemongrass and the distinctive citrus notes of kaffir lime leaves, this soup delivers a complex flavor profile that’s both comforting and exotic.
Whether you’re making this on the stovetop or in your Instant Pot, the result is a restaurant-quality soup that comes together in just 30 minutes. Serve it as a starter or make it a complete meal by adding more vegetables and serving over jasmine rice. The leftovers taste even better the next day as the flavors continue to meld.
Tom Kha Gai Soup
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
Aromatics
Soup Base
Protein & Vegetables
Seasonings
Instructions
Stovetop Instructions
- Prepare all aromatics: dice shallots, slice ginger and galangal into thin disks, and finely chop lemongrass.
- In a large pot, combine the chicken broth, shallots, ginger, galangal, lemongrass, and kaffir lime leaves. Bring to a simmer over medium heat.
- Add the chicken (or protein of choice) and Thai chilies. Simmer until chicken is cooked through, about 10-12 minutes.
- Remove chicken and slice or shred into bite-sized pieces. Return to the pot.
- Add coconut milk and mushrooms. Simmer for 5 more minutes until mushrooms are tender.
- Remove from heat and stir in fish sauce, salt, lime juice, and sugar. Adjust seasonings to taste.
- Serve hot, garnished with fresh cilantro and additional lime wedges if desired.
Instant Pot Instructions
- Add broth, aromatics, chicken, and Thai chilies to the Instant Pot.
- Pressure cook on high for 8 minutes with natural release for 5 minutes.
- Remove chicken, shred, and return to pot. Add coconut milk and mushrooms.
- Use sauté function to simmer for 5 minutes until mushrooms are tender.
- Stir in fish sauce, salt, lime juice, and sugar. Serve hot.
Notes
- Galangal gives the soup its authentic flavor, but you can substitute with extra ginger if unavailable.
- Kaffir lime leaves are traditional but can be replaced with lime zest in a pinch.
- For a vegan version, use tofu, vegetable broth, and vegan fish sauce.
- Adjust the number of Thai chilies based on your heat preference.
