Tom Kha Gai
ต้มข่าไก่
Tom Kha Gai is a creamy coconut milk soup with chicken, galangal, and lemongrass — milder and more aromatic than Tom Yum. The galangal gives it a distinctive earthy, citrusy warmth that is instantly comforting.
Cultural Origin
Tom kha gai is a Central Thai coconut-galangal chicken soup with roots in the Bangkok kitchen tradition, where coconut milk, galangal (kha) and chicken were combined into a milder, creamier counterpart to tom yum. It is part of a broader family of tom kha soups that exist across mainland Southeast Asia, with the Thai version characterised by lime, fish sauce and bird's-eye chili. It became a fixture of Thai-restaurant menus abroad in the late 20th century.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok standard is mild and creamy with coconut milk, galangal, lemongrass, kaffir lime leaf and chicken. |
| Northern | Northern cooks sometimes use less coconut milk and add local mushrooms or chicken offal for an earthier, thinner broth. |
| Southern | Southern versions push the chili and lime higher and occasionally use fish or seafood in place of chicken. |
Allergens & Sensitivities
Key Ingredients
- chicken
- coconut milk
- galangal
- lemongrass
- kaffir lime leaves
Where to Try It
Order it at any Thai restaurant — it's one of the safest dishes for newcomers and children.
Tips
- The galangal and lemongrass pieces are for flavouring only — push them aside when eating.
- Add a squeeze of lime just before eating to brighten the coconut broth.