Tom Kha Gai (Coconut Chicken Soup)


SourceRecipe adapted from Bon Appetit.
Prep time
Cooking time40 minutes
Total time40 minutes


Creamy, zesty, and warming, you’ll want this soup all fall and winter long. For a vegetarian twist, add sautéed veggie dumplings and/or silken tofu in place of chicken.


ginger, fresh (1-inch piece, peeled)
kaffir lime leaves (or 1 tbsp lime zest and 1/4 cup lime juice)
6 cups
stock, chicken
1 1/2 pound
chicken thigh (boneless, skinless, cut into 1-inch pieces)
8 ounces
mushrooms, shiitake (or oyster, maitake mushrooms, stemmed, caps cut into bite-sized pieces)
13 1/2 ounces
coconut milk (can)
1 tablespoon
fish sauce
1 teaspoon
lemongrass (stalks, outer layer removed)
chile oil (for serving)
cilantro (for serving)
lime (as wedges for serving )


Using the back of a knife, lightly smash lemongrass and ginger. Cut the lemongrass into 4-inch pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan, compost solids.

Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix coconut milk, fish sauce, and sugar.

Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.