Tom kha is tom yum's mellow cousin — coconut milk rounds off the sour and heat into something silky. Keep it at a bare simmer once the coconut milk goes in; a hard boil splits the cream and turns the soup grainy.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook20 min
Makes4 servings
CuisineThai
Cost$$
Gluten-freeDairy-free
Contains fish
The Ingredients — and where to get them
Cook for4servings
Chicken thighs
Sliced thin so they poach fast and stay tender in the broth.
Can you make Tom Kha Gai 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? — 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 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 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 vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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