Tom Kha Gai Recipe (Thai Coconut Chicken Soup)
December 17th, 2013 78 Comments

Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

Tom Kha Gai (Thai Chicken Soup with Coconut Milk)
Tom Kha Gai (Thai Chicken Soup with Coconut Milk) pictures (1 of 5)

This Tom Kha Gai recipe was originally posted in August 2, 2009. I have just updated it with new photos.

Tom Kha Gai—everyone’s favorite Thai coconut chicken soup—is one of the Thai recipes that I have always always loved but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food.

So, it’s no surprise that this is my virgin Tom Kha Gai—my first attempt at home. It was easier than I thought, and the Tom Kha Gai turned out really good and tasted exactly like what it should be: milky, aromatic, sour, salty, and super appetizing.

Tom Kha Gai

The main ingredient of Tom Kha Gai is galangal, or “Tom Kha” in Thai. “Gai” means chicken. The more I cook Thai food, it dawns to me that Thai recipes are pretty much variations of the following Thai ingredients:

1) Fish sauce (nam pla)
2) Coconut milk
3) Kaffir lime leaf
4) Galangal
5) Lemongrass
6) Palm sugar
7) Bird’s eye chilies
8) Nam prik phao (roasted chili paste)
9) Cilantro (coriander)
10) Lime

If you have the ingredients above, you can pretty much whip up any good Thai recipes as you wish. Below is my Tom Kha Gai recipe, which I adapted from my favorite Thai cookbook: Thai Cooking Made Easy.

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78 comments... read them below or add one

  1. lalitaji says:

    I love this soup! Thank you for the recipe!

    I would like to suggest that you format the picture smaller for printing. It is a small recipe, but the banner and picture took over 50% of the page, only allowing the ingredients on the first page. And the method using 25% of the second page.

    Bea you have a wonderful site, keep up the great work!

    • Thanks for your suggestion but the ads shouldn’t print out. Most readers requested to have the picture on the recipe page because they wanted to have a reference of how the dish looks.

  2. Wow photonya bagus sekali. Just so happen to have all the ingredients – making it now! looks great.

  3. Ron says:

    Tom yum khaa, it tastes just like it sounds. Whether you’re snuggled up on a cold winters night, or heating it up in that filthy lunchroom microwave, it will take your mind to the coconut filled beaches of Thailand. The sweet yet tangy aromatic flavours startle the likes of those who are not accustomed to this South East Asian cuisine. Maybe its the enoki mushrooms and cherry tomatoes floating graciously in the creamy coconut milk, or is it the spicy fragrances hurling towards my pallet .I take my first sip, not expecting the ambush of flavors that was to come. Sweet and sour overwhelms my senses and I am left with the common after burn that accompanies a Thai dish. My taste buds scream for more, ignoring the need for a freshly pored glass of cold water. As it warms my belly, I cant help but imagine the sites and sounds of that coconut filled beach, the waves crashing, the sun rays beaming down on my back, and even that old man frying fish on the side of the road. Despite the subzero temperatures and the snow covered evergreens that currently surround me, this dish seemingly transforms into a piece of Thai culture that I can forever take with me.

  4. Sue von Baeyer says:

    powdered glangal is available at Penzy’s Spices.
    So is powdered lemongrass.
    Makes thai cooking much easier!!

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