Tom Kha Gai

Course: Main Course, Soup
Cuisine: Asian, Thai
Keyword: Soup, Thai food, Tom Kha Gai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 481kcal
Traditional chicken and mushroom soup with coconut broth
Print Recipe


  • 2 Tablespoons sesame oil divided
  • 2 stalks fresh lemongrass tough outer layers removed, cut into small pieces
  • 1 2” piece ginger thinly sliced
  • 10 Kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
  • 6 cups chicken broth
  • lb. chicken thighs boneless, skinless, cut into 1” pieces
  • 8 oz. maitake mushrooms may also use shiitake, oyster, or other mushroom, stemmed, caps cut into bite-size pieces
  • 2 Tbsp. fish sauce
  • 1 13.5 oz. can coconut milk full fat
  • 1 tsp. brown sugar use palm sugar if available
  • Chili oil for serving
  • cilantro leaves for serving
  • lime wedges for serving


  • Heat 1 tablespoon of the sesame oil in a soup pot over medium high heat. Add the ginger and lemongrass and sautee for 1-2 minutes.
  • Add the chicken stock and lime leaves and reduce to a vigorous simmer. Cook for 15 minutes. Strain the broth, discard the solids.
  • Place the soup pot over medium high heat. Add the remaining 1 tablespoon of sesame oil.
  • Add the chicken and cook, stirring occasionally, until golden on all sides, about 5 minutes.
  • Add the mushrooms and cook for 4-5 minutes, until they have released all their moisture and pan is nearly dry.
  • Add the fish sauce and cook for 1 minute. Add the strained broth and coconut milk and bring to a simmer. Add the sugar and simmer for 15 minutes.
  • Serve with chili oil, cilantro, and lime wedges.



Sodium: 2005mg | Calcium: 46mg | Vitamin C: 26mg | Vitamin A: 141IU | Sugar: 3g | Fiber: 1g | Potassium: 890mg | Cholesterol: 167mg | Calories: 481kcal | Trans Fat: 1g | Saturated Fat: 9g | Fat: 36g | Protein: 31g | Carbohydrates: 7g | Iron: 3mg