Tom Kha Gai

Tom Kha Gai

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
blue tuberosa
Recipe by  blue tuberosa

“An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.”

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Adjust Servings

Original recipe yields 6 servings



  1. Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
  2. Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

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Reviews (3)

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This was amazing! Just like ordering from a thai restaurant. However, I did add about 1 tablespoon of salt and another can of unsweetened coconut milk to the soup to give it more flavor. Also let it simmer on low for 30 minutes otherwise the zuccini will not be soft enough. Will definately make again!



Okay, so I followed this pretty closely. I found some frozen kaffir lime leaves at the Asian market, and thawed them, which worked perfectly. I didn't have chicken, so I subbed some tofu. I just -really- disliked the canned button mushrooms. I picked them ALL out, and replaced them with fresh button mushrooms that I chopped and sauteed in a pan before adding to the completed soup. Any fresh mushroom would be better than the straw ones, which are kind of slimy and have a weird taste. I think this soup would be better with the chicken for sure, but the tofu was nice in a pinch, and the rest of the flavors were out of this world.



it's almost there. I've begged my local Thai restaurant for their recipe and they wont give it up. This is the closest I've got so far. Btw, I used fresh mushrooms instead and after cooking the lemongrass and kafari lime leaves in for flavor, I fished them out of the soup. And after cooking it with one can of coconut milk I tasted it and it needed another half a can.

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 330 cal
  • 17%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 26.7 g
  • 53%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1318 mg
  • 53%

Based on a 2,000 calorie diet



previous recipe:

Thai Ginger Chicken (Gai Pad King)


next recipe:

Tom Ka Gai (Coconut Chicken Soup)