Instructables

Tom Kha Gai -- Thai Coconut Soup

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Picture of Tom Kha Gai -- Thai Coconut Soup
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A traditional and tasty Thai soup, this is my favorite comparison point between Thai restaurants and an excellent twist on chicken soup for cold winter days.  I'm a huge fan of coconut, chicken soup, and creamy soups in general, so it's a winner for me.

Of course, making it at home means I can customize it to my preferences.  It's surprisingly easy to make!  This recipe is loosely adapted from David Johnson's Thai Food, a brick-sized comprehensive guide to Thai cooking. 

Note that you can make a pescatarian version (fish stock, shrimp instead of chicken) or even vegetarian or vegan (veg stock, tofu for chicken, soy sauce for fish sauce) though the latter will lack some of the pungency that only comes with fish sauce.


 
 
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Step 1: Tools and Ingredients

Picture of Tools and Ingredients
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This recipe scales beautifully - just multiply the ingredients below.  I've included substitutions for ingredients you may not have easily at hand, but a trip by an asian grocery will turn up everything on this list handily.  I buy lots of lemongrass and galanga ahead, then chop and freeze in pre-sorted ziplok bags for future use.  They keep quite well.  You can also do this with the shallots, coriander root, and kaffir lime leaves.

Broth:
1 can coconut milk
2-3 cups chicken stock (homemade is best, then the stuff in cartons; boullion cubes are a last resort.)
pinch of salt
1 teaspoon palm sugar (I usually substitute brown sugar)
2 stalks fresh lemongrass, washed and choppped in chunks (dried lemongrass is far inferior - punch it up with extra lime juice and zest at the end if you're forced to go this route)
3 red shallots, peeled and chunked (I often substitute 3 smashed cloves of garlic plus a bit of onion)
2 coriander roots, scraped (I usually substitute a pinch of whole coriander seed plus a handful of fresh coriander (cilantro) leaves)
2 chili peppers, halved (pick your favorite type, and modify number to suit your spice taste)
1.5 inch chunk of galanga root, chunked (ginger is in the same family, but tastes totally different - galanga TOTALLY makes the flavor of this dish.  If you can't get this locally, travel to a nearby city and visit the asian markets or scour the internets, buy a pound, then freeze what you can't use now.  It's a floral flavor that you'll definitely recognize if you've had tom kha gai before.)
3 kaffir lime leaves, coarsely chopped (I have a kaffir lime tree in my yard, but you can substitute lime zest if necessary.  It just won't be as fragrant and complex.)
1 teaspoon chili garlic sauce (optional, and kind of a cheat, but often good.)

Chunks:
1 pound boneless skinless chicken thighs, cut to 1" pieces (you can use breasts, but the thighs are moister and tastier)
1 cup chopped mushrooms (your choice - mix it up)
1-3 Tablespoons fish sauce (This stuff is pungent - if you're not familiar, add incrementally and taste before increasing.  But don't be turned off by the smell.  Definitely use some, as it's a key flavor that softens when you add it to the soup.)
1 can baby corn, drained and chopped to 1/2" chunks (optional)

Finish:
1 Tablespoon lime juice (more if compensating - see notes above)
1 handful fresh cilantro, chopped
1/2 cup grape tomatoes halved, or 2 plum tomatoes coarsely chopped (optional)

Tools:

1 large pot, at least 3 qt
knife
cutting board

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billwscott2 years ago
I made this today. First time with Tom Kha. It was nothing short of amazing. I added 1/2 can coconut milk to give it a richer flavor (1 1/2 total) and doubled the palm sugar.
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canida (author)  billwscott2 years ago
Wow, this looks great!
Fantastic recipe and great food photography! Looks so delicious. Last week we had an Instructables Restaurant try-out and your soup was served as well. The people loved it. They finished 20 liters in less than an hour!
Thanks for sharing this.
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tigrismus8 days ago

This is such a great recipe! I make it with leftover grilled snapper and use just coconut milk(the unsweetened beverage sort, not canned), no broth. I've added long beans, bok choy, various other veggies, it's always very nice!

roseperson8 months ago
I opened an Instructables account just to post this comment! I made this recipe last night, after a successful pilgrimage this past weekend to a nearby Asian supermarket for galanga, kaffir lime leaves, fresh lemongrass and palm sugar. I was in Bangkok 3 months ago and had a Tom Kha Gai I've been raving/dreaming about ever since. THANK YOU for helping me recapture the taste & the joy! Once I acquired the ingredients, this recipe made it SO simple (& quick!) to prepare. My boyfriend & I loved it and wouldn't change a thing, and the leftovers for lunch today were just as great! YUM. Thank you!
Mercuria9 months ago
I tried this soup in a restaurant two years ago and fell in love! I found this recipe and bugged the produce manager at my local grocery for a month before he got me galangal. Just put the soup together today, the smell is amazing! Had to sub lime for kaffir lime leaves. Lazy - cut a lime in half and dropped it in. Too citrusy from the flesh of the lime. Used shallot and an extra clove of garlic because I simply cannot follow instructions. :P
This soup is amazing and almost exactly like I remember! It's definitely my fave. As soon as my sticky rice is done I'll be able to have dinner. Thanks for posting this recipe! :D
bobbyd986822 years ago
Thank you, thank you, thank you. I have been looking for a good Tom Kha Gai recipe and this one is fantastic! I made a double batch last night and all but one bowl for lunch today was voraciously consumed. I was wondering, have you or anyone else made the broth beforehand and then froze it for later use? I'm going to try this but I don't want to waste this delicious ambrosia.
canida (author)  bobbyd986822 years ago
I haven't tried freezing the broth yet, as we eat it too fast. :)
If you try, please let me know how it turns out! There's no real texture to change with freezing, so my concern would be losing some of the volatile molecules that make it smell/taste particularly good. This could be probably be remedied by adding a bit of galanga/lime/lemongrass upon reheating to punch it up.
cqiu12 years ago
I made the vegan version replacing chicken with vegetarian chicken, fish sauce with vegetarian oyster sauce, and chicken stock with vegetable stock (which changed the color to a bit yellow), I didn't find galanga or fresh lemon grass, but the soup still came out very nicely. Look forward to improving it next time with the missing ingredients. Thanks!
cqiu1 cqiu12 years ago
Forgot the picture, here it is...vegan Tom Kha Gai
vegan tom kha gai.jpg
canida (author)  cqiu12 years ago
Awesome! That looks great. You'll really like it with the galanga and lemongrass - they really add to the fragrance and depth of flavor.
jpetty12 years ago
why is this in the vegan section???????
Lol. =:P
About how long did it take to cook the chicken? I just want to gauge average time to prepare.
I cut the chicken into thin strips and it cooked in about 5 minutes. But generally for any Thai curries I have cooked cubed chicken for about 10 minutes and it is perfect.
canida (author)  mostkillingest4 years ago
It depends on how large you cut the chicken chunks.  Mine were around 1 inch, and cooked in about 10 minutes.
toetoucher2 years ago
the restaurant that i have eaten at describes the soup with sweet tamarind-cury flavor....What is this?
pcianci3 years ago
The first time I tried attempted to try this soup, I could not even bear the "smell"! However, after trying it (years ago) I became obsessed with this soup; it is so freaking good! In fact, I judge Thai restaurants by the quality of their Tom Kha Gai soups. If they are watered down, forget it! A good soup like this must be creamy with all the ingredients/flavors bursting in your mouth that creates an outer body experience lol. I think I'll make some today!!! Great comments and suggestions here - thanks!
canida (author)  pcianci3 years ago
How did it go?

I agree, this soup is a great way to test Thai restaurants. It's my favorite, and if they get it wrong I'm unlikely to enjoy their curries either.
hamsolo3 years ago
I just made this last night... glad I found your instructable!

One thing I did that made the stock step a bit easier was to put all of the 'non-edibles' into a sachet. That made separation of the galanga, lemongrass and lime leaves possible while keeping the serranos, garlic and shallots in the soup for added texture.

Thanks so much for posting this... I'm a hero in my kitchen now, thanks to this (it's my girlfriend's favorite soup).
canida (author)  hamsolo3 years ago
Excellent! I'm glad to be of help.

I'm too lazy to tie up the non-edibles, but it's an excellent idea for the more organized/motivated cook. :)
Romado121874 years ago
now all you have to do is make a coconut bowl to serve it in
canida (author)  Romado121873 years ago
I approve of this idea!
OlgaAlexa4 years ago
Thank you for this beautiful recipe! How much do you get though, as in serves? Thank you!
pimpinyams4 years ago
I really enjoyed this version. Everything complimented each other and the aroma was just awesome. I followed everything except for the corn, tomato, and the Kaffir leaves (could not find the leaves). I grated a whole lime instead. I added a little bit more brown sugar at the end to suite my taste and sliced the chicken into very thin strips. Everyone has his or her own tastes. As a recipe untouched, I think it is well balanced. Thanks a lot for adding your own suggestions and options as many don't.
Ninzerbean4 years ago
 Oh oh oh I love this soup, thank you ever so, I can't wait to try yours - do you have favorite brand of fish sauce? Does it matter? Whenever I think I am going to get sick I order this soup, extra hot, and I don't end up getting sick.
canida (author)  Ninzerbean4 years ago
I'm not enough of a fish sauce connoisseur to tell the difference - if it smells revolting, it's probably good. ;)

Let me know how it turns out!  I'm having the rest of the leftovers for lunch.
Kwitmeh3 canida4 years ago
squid brand is a good Thai one, but not as light as the Vietnamese fish sauce
Canida
You may be interested in this comparison of fish sauces. 
its not Thai, it's Vietnamese, but I used it and found it to be perfectly good.
canida (author)  mdeblasi14 years ago
Thanks for the link!  It sounds like 3 Crabs or Golden Boy will be my pick next time we need fish sauce.  Of course, at the current rate of consumption that may be a long time from now. ;)  My current bottle was chosen at random.
tabbique canida4 years ago
In "Nourishing traditions" author Sally Fallon shows you how to make your own fish sauce, and how wonderfully good it is for you!
3 crabs is the best in my opinion. i know this because, welll, my mom's thai so i have an advantage. :D
I went to my local Asian market yesterday and asked the owner, who Ihave come to be pretty friendly with over the years, and she took meright over to 3 crabs and told me it was so nice you could use it plain,that the brand I have been using for years (Squid) is much more salt andmuch less fish. Thank you for your input.
Jayefuu4 years ago
That looks amazing, I love Thai food.
double double thumbs up! :)
I made this as a demonstration in my foods class and only one snoody dumbass didn't like it heh. 
Romado121874 years ago
!
Patrik4 years ago
Ah... Tom Kha Gai, one of my favorites!

I would definitely leave out Step 3 though. Actually, the more "inedibles" (galangal, lemongrass, kaffir leaves) in the soup the better, in my opinion. I've been known to stop frequenting a thai restaurant after finding out their tom kha gai was just some watery coconut broth with a few slices of mushroom and a fleck of cilantro - ugh!

In fact, I love chewing on some of those inedible to get that last burst of flavor out of them. Fresh galangal is quite edible if sliced finely enough, just like its better known relative: ginger. Not quite as intense, but just as jummy. Lemongrass will leave you with a wad of fiber in your mouth though, but it's well worth it for the flavor.

Then again, I do like playing with my food... :-D
Jayefuu4 years ago
I SHALL be making this. I love spicy asian soups. I have a brilliant spicy chicken noodle soup I keep meaning to instructablise. This is 10x better since it has corriander in it. <3 corriander
canida (author)  Jayefuu4 years ago
I have a brilliant spicy chicken noodle soup I keep meaning to instructablise.

Please do!  And let me knw how this ones turns out.
Jayefuu canida4 years ago
Okay, I'll do it soon. Expect a link on your orange board.
Kaiven4 years ago
Mmm... Looks good!
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