Tom Kha Gai Soup

If you’ve ever ordered this soup from a Thai restaurant and think it’s “just okay,” you have not tasted Tom Kha Gai soup until you’ve tried this version! If you’ve never tried this soup before, I highly recommend you give it a chance. It’s a mildly spicy/sour hot soup with coconut milk which makes it a rich and creamy yet tangy and salty soup.

Although technically this version is more like Tom Gai soup. It’s translated as TOM=soup, KHA= galangal root, GAI=chicken. This version has ginger root instead of galangal root. Galangal root is peppery and earthy with hints of mustard. Ginger is spicy but sweet, with a strong lemon aroma.

Serves 2


  • 1 can coconut milk
  • 2 T. red curry paste
  • 2 cloves garlic
  • 2 t. grated ginger
  • 1 t. turmeric powder
  • 4-5 whole peppercorn
  • 1 1/2 C. vegetable broth
  • 1/3 C. shiitake mushroom (or mushroom of choice)
  • 1/2 sliced jalapeno
  • 1/3 C. shredded carrot
  • 1.2 C. shredded chicken (cooked)
  • 1 t. liquid aminos
  • lime
  • green onion
  • cilantro


  1. In a medium sized pot, boil the coconut milk then add red curry paste and lower the heat.
  2. Add garlic, ginger, turmeric, peppercorn, and broth. Turn up heat to a boil then simmer.
  3. Add mushrooms, jalapeno, carrot, chicken and liquid amino. Simmer 10 minutes and remove from heat.
  4. Add to serving bowls, squeeze fresh lime, top with green onion and cilantro.