tom aha recipe

Learn how to make authentic Tom Kha Gai (Thai Coconut Chicken Soup) with this simple delicious recipe. Can be made in an Instant Pot or on the stove top. Gluten-free and vegan adaptable! Updated 3/20 ( see notes)

Authentic Tom Kha Gai Soup 

-2 shallots, diced

galangal

kaffir lime leaves

chicken broth

lb boneless, skinless chicken- whole breasts

mushrooms (oyster, shiitake, cremini,

Thai Chilies, or add chili paste

fish sauce (or sub vegan fish sauce)

salt

coconut milk (full fat)

lime juice

palm, coconut or brown sugar

Place everything in the instant pot except lime juice, coconut milk and sugar &#8211; leaving the chicken thighs or breasts whole. Don&#8217;t forget the salt. Give a stir. 🙂

If using chicken breasts, pressure cook on high pressure for 7 minutes, or 10 minutes for thighs. If using tofu, pressure cook 4 minutes.

Naturally release for 10-15 minutes. Shred the chicken into bite sized pieces using two forks and add the coconut milk, sugar and lime juice. Taste- adjust salt, lime and spicy heat. Serve with a lime wedge.

Slice the chicken into thin bitesized pieces ( across the grain) and season with salt and pepper and set aside.

In large heavy bottom pot or dutch oven, saute shallot in a little oil over medium heat. Add ginger, lemongrass, lime leaves and  galalagal and 2 cups broth and simmer gently for 5 minutes, letting the broth infuse. Add the chicken (or tofu) and mushrooms and gently poach, simmering for 3-4 minutes or until chicken is just cooked through. Stir in the coconut milk, fish sauce, chilies, and salt and bring to a gentle simmer. Add the lime juice and sugar. Taste. Adjust salt and lime and the spice level by adding more chili paste.

Stove Top Cooking instructions:

Absolutely delicious. I bought extra ingredients the second time I made it and gave the extra ingredients to my mom and sister with copies of the recipe. This is definitely a recipe worth sharing and making weekly! I love it!

This is an amazing recipe!  Spot on!  Thank you. I could live on this.

This is my third time making this soup as my son and family keep asking for more👍🏻 The flavours are very authentic and it is super easy to make

I love this soup. Previous attempts, using different recipes, were disappointing.  This recipe is excellent.  I actually have a kefir lime plant that a co-worker found for me a couple of years ago when we were both into Thai cooking.  I used boneless, skinless chicken thighs.  My local Central Market carries all the rest of the aromatics so assembling the ingredients was not difficult.  I already had some button mushrooms that I needed to use or throw away so I used them and they were fine but I will definitely try one of the more exotic type mushrooms when I make it next time.

Hello Everyone-

I am writing from Everett, WA...outside of Thailand.... perhaps MORE Thai restaurants and people from Thailand than anywhere else in the world.

While I have never been to Thailand, I have eaten Tom Kha Gai at more than a dozen Thai restaurants in the Pacific NW.

Unfortunately, this recipe IS NOT correct.  

in addition to the dozens of Thai restaurants in the Pacific NW, we also have DOZENS of authentic everything Pacific Rim grocery stores.  

I followed this recipe to the letter and it did not even come close to what one can find at (for example) Tasters Wok in Lynnwood, WA.  

IT WAS WAY TO SALTY.  (I use RED BOAT #40 Fish Sauce)

If you try this recipe, PLEASE do not add the 1.5 t salt and limit the Fish Sauce to 1 or 2 tablespoons (at first).  

BTW, I used organic reduced sodium chicken broth.

I may try this recipe again.... but will first talk to some local Thai cooks to find out what the error is with this recipe.

I mean no disrespect to Sylvia....  I am merely trying to pass on my findings to everyone.  

The ingredients are not cheap... so be advised.

Good Luck!

My dad is super hard to please and as soon as he tasted this he said, “oh wow, this is so authentic!” and my whole family loved it. I was worried because the Asian market I went to was out of lime leaves, but I substituted the zest of three small limes and two bay leaves and it came out great.

So delicious!! Made this working from home on my lunch break. In Perf time. She’s a winner, healthy, easy and sooooooo yummy.

Our favorite thai restaurant has a to die for Tom Kha that when we do eat out with usually regular there because of how good it is, and how difficult I thought it would be to make at home. Thank you for this recipe and breaking the thought it my mind that it was something I could not replicate at home because it is 99% spot on! I'm making a second batch now and just need to cook my noodle a bit longer (which has nothing to do with your recipe) and it will be PERFECT. I found all ingredients at our asian market thankfully but was prepared to order it all on amazon because I love tom Kha so much. Next time will do with shrimp as my family likes that protein as well with this soup. Thank you for another wonderful recipe! SO glad I found your blog!

I've cook this recipe before and it was lovely! This time I have no lemongrass - help!

Loved this recipe!! How do you suggest storing the leftovers? Will leaving the aromatics in the leftovers make the flavor too strong? Thanks!

https://content.jwplatform.com/videos/EELGxDsF.mp4

How to make authentic Tom Kha Gai – a simple delicious recipe for one of Thailand’s most popular soups! 60-second Video.

Top 1 tom aha recipe recipes from across the web

The most viewed tom aha recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Authentic Tom Kha Gai Soup

Top 1 tom aha recipe recipes from across the web

The most viewed tom aha recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Tom Kha Gai Soup

The most viewed tom aha recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine