Tom Kha Gai (Coconut Chicken Soup) — Ad-Free Recipe, Ingredients First

It's galangal, not ginger. Galangal's sharp, piney, almost medicinal bite is what makes tom kha taste like tom kha; ginger is milder and sweeter and quietly turns the soup into something else. Don't let the coconut milk hard-boil, either, or it splits.

The Ingredients — and where to get them

Cook for 4 servings

Coconut milk

Full-fat; simmer gently so the cream stays emulsified and silky.

2 cans

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Galangal

Sliced into coins — piney and sharp, the defining aromatic; ginger is not a swap.

6 slices

Local / market

Lemongrass

Bruised and cut into segments to release its oils into the broth.

2 stalks

Local / market

Kaffir lime leaves

Torn to release their perfume; frozen ones keep their aroma well.

Local / market

Chicken thigh

Sliced thin so it poaches quickly and stays tender.

1 lb

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Straw or oyster mushrooms

They drink up the broth; button mushrooms work in a pinch.

2 cups

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Fish sauce

The salty savory seasoning, added to taste at the end.

3 tbsp

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Limes

Juice stirred in off the heat for the sour lift.

Local / market

The Rundown

Greedometer ●●●●● A fair little treat

A reasonable little indulgence.

EffortSome doing

Cook it with

Instant PotSlow cookerOne-pot

The Method

Steep the aromaticsSimmer galangal, lemongrass, and lime leaves in a little coconut milk and water to infuse.
Poach the chickenAdd the rest of the coconut milk and the sliced chicken; simmer gently, never a rolling boil.
Add mushroomsDrop in the mushrooms and cook until tender.
Season off the heatTurn off the heat, then stir in fish sauce, lime juice, and a little palm sugar to balance.
ServeFinish with cilantro and fresh chili; serve with rice.

The Toolkit

Saucepan · Cleaver · Ladle

Straight Answers

Can you make Tom Kha Gai (Coconut Chicken Soup) in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Can you freeze Tom Kha Gai (Coconut Chicken Soup)? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Tom Kha Gai (Coconut Chicken Soup) ahead of time? — Yes

Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.

Is Tom Kha Gai (Coconut Chicken Soup) gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Tom Kha Gai (Coconut Chicken Soup) vegan? — No

No — it contains meat, so it isn’t vegetarian or vegan.

Community Notes

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Tom Kha Gai (Coconut Chicken Soup), and where to source it