Tom Kha Gai Soup

Photo: acrane

This recipe uses homemade broth, coconut milk, ginger or galangal, herbs and spices to make a comforting soup that is surprisingly filling. This soup is that it’s really forgiving. As long as you start with a good base of chicken broth, coconut milk, and ginger/galangal, you can tweak it any way you like!

Yield: 1 serving
Community Recipe from


  • 1 quart(s) chicken broth
  • 15 ounce(s) coconut milk
  • pinch(s) dried chili flakes
  • 1-2 inches of freshly grated ginger or galangal root
  • 2 stick(s) lemongrass (ALT: use juice from a fresh lime or lemon in place of lemongrass
  • 3-5 kaffir lime leaves
  • sliced mushrooms, green onions, bell peppers, cherry tomatoes
  • thinly sliced chicken breast
  • chopped cilantro
  • splash of fish sauce


  1. Bring the chicken broth to a boil, and then add the coconut milk, lemongrass, grated ginger, and chili flakes.
  2. Add any optional vegetables at this time, as well.
  3. Keep at a steady simmer for 15 minutes, and then add the thinly sliced pieces of chicken breast. Cook for 2 minutes.
  4. Garnish with chopped green onions and cilantro, and pour over thinly sliced mushrooms. Season with sea salt if needed.
September 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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