Tom Kha Gai

Tom Kha Gai

Made  times
blue tuberosa 0

"An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 330 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Notes:
  • I pick up kaffir lime leave at an Asian market in Seattle and I've found that they keep really well in the freezer. You can also buy them online - fresh, dried, or powdered.
  • I also sub fresh lemongrass with a squeeze of lemongrass paste, as fresh is not available in my local store.


Most helpful
Most positive
Least positive

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 le...

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...

Grated Galangal & Rice Wine Vinager add a punch, we love this soup

This is a very good recipe!! I found that if you use Thai basil (not regular or opal basil found in grocery store or nursery, only oriental markets) it DOES taste exactly like restaurant Tom Kh...

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 ...

Very tasty soup! Had this at a restaurant and wanted to see if it would be easy to make and just as delicious at home. It was! The restaurant variety did not have the zucchini and was very broth...

I added marinated tomatoes, an extra can of coconut milk and shrimp instead of chicken. Substituted quartered lemons for lemongrass. Used shrimp and chicken bouillon for broth. Was better than a...

Other stories that may interest you