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
Taste profile
- Salty
- fish sauce, soy, shrimp paste
- Sweet
- palm sugar, coconut
- Sour
- lime, tamarind, fermentation
- Umami
- dried shrimp, fermented pastes, stock
Coconut milk rounds off the sourness and heat into a smooth, rich mouthfeel; galangal gives an earthy, slightly medicinal warmth that is more subtle than the sharp ginger-like bite people expect.
How Tom Kha Gai Is Made
- 1
Infuse the aromatics
Coconut milk and stock are warmed gently with sliced galangal, bruised lemongrass and torn kaffir lime leaves, kept below a hard boil so the coconut milk does not split.
- 2
Add chicken
Sliced chicken is added and poached gently until just cooked through.
- 3
Add mushrooms
Straw or oyster mushrooms go in next, simmered briefly to soften.
- 4
Season
Fish sauce, lime juice and a little chilli are stirred in at the end, kept light so the coconut broth stays dominant.
- 5
Serve warm
The soup is served hot with the aromatics still in the bowl, to be pushed aside rather than eaten.
When It’s Eaten
Often the first Thai soup offered to children or newcomers because of its mild heat; eaten as a shared dish with rice rather than on its own.
How to Order It
- ต้มข่าไก่ไม่เผ็ด
- tom kha gai mai phet
- coconut chicken soup, not spicy
- ใส่เห็ดเยอะ
- sai het yoe
- extra mushrooms
- ไม่ใส่พริก
- mai sai prik
- no chilli
What people get wrong
Assuming it has no heat at all because it is the 'mild' soup — there is usually still crushed chilli in the bowl, and while the coconut milk softens it, the soup is not chilli-free unless specifically requested that way.
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.