SaveTom Kha Gai
Silky coconut soup with tender chicken, galangal, lemongrass, and lime. Sweet, sour, salty, and spicy in perfect harmony. Thai comfort food at its finest.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $12.00 · $3.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 28 oz coconut milk (2 cans, full fat)
- 1 cup chicken broth
- 1 lb boneless skinless chicken thighs (thinly sliced)
- 2 inches galangal (sliced into coins, or use ginger)
- 2 stalks lemongrass (bruised and cut into 2-inch pieces)
- 4 whole makrut lime leaves (torn)
- 3 whole Thai bird chilies (smashed)
- 8 oz mushrooms (sliced, oyster or button)
- 3 tbsp fish sauce
- 3 tbsp lime juice (added off heat)
- 1 tbsp palm sugar (or brown sugar)
- 1/4 cup fresh cilantro (for garnish)
- 1/4 cup Thai basil (optional)
- 1 tsp chili oil (for serving)
Instructions
- 1
Open both cans of coconut milk. Scoop the thick cream from the top of one can into a saucepan over medium heat. Let it sizzle and separate for 2 minutes. Add galangal, lemongrass, and lime leaves. Cook 2 minutes until incredibly fragrant.
Frying the coconut cream first releases the aromatic oils from the herbs. This is the Thai technique that restaurants use.
- 2
Add the remaining coconut milk and chicken broth. Bring to a gentle simmer. Add mushrooms and cook 5 minutes until softened.
- 3
Add sliced chicken and smashed chilies. Simmer gently (do not boil) for 8-10 minutes until chicken is cooked through to 165°F.
Never boil coconut milk soups. A boil will split the coconut milk and make the soup grainy.
- 4
Add fish sauce and palm sugar. Stir to dissolve. Taste and adjust: it should be creamy, tangy, salty, and just a little sweet. Remove from heat.
- 5
Add lime juice OFF the heat. Ladle into bowls. Garnish with cilantro, Thai basil, and a drizzle of chili oil.
Restaurant secret: Adding lime juice off the heat preserves its bright, fresh flavor. Cooking lime juice makes it bitter and flat.
Pairs With
Singha or Chang
Light and crisp, the standard pairing in Thailand
Aromatic Argentine white
Floral and citrusy, mirrors the lemongrass and lime
Hot or iced jasmine tea
Floral notes complement the galangal and lemongrass
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •The lemongrass, galangal, and lime leaves are for flavoring only. Leave them in the soup but don't eat them.
- •Full-fat coconut milk is essential. Light coconut milk will taste thin and sad.
- •Restaurant secret: The four S's of Thai cooking — salty (fish sauce), sour (lime), sweet (sugar), spicy (chilies) — must all be in balance.
Substitutions
- galangal → fresh ginger (different but close)
- makrut lime leaves → 1 tsp lime zest
- Thai bird chilies → serrano peppers
- fish sauce → soy sauce for vegetarian
Leftovers
Refrigerate up to 3 days. Reheat gently on the stovetop. Add a squeeze of fresh lime when serving.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
