Tom Kha Gai recipe, a creamy chicken soup enriched with coconut milk, lemongrass, galangal, and lime leaves. At Shalimar Phuket, our chefs master this classic dish with the perfect harmony of flavors — creamy, tangy, and delicately spicy. This flavorful soup embodies the warmth of Thai hospitality and is a must-try for anyone seeking authentic island cuisine in Phuket.
What Is Tom Kha Gai?
The term “Tom Kha Gai” translates directly to “boiled galangal chicken.” This name perfectly describes the dish’s essence — a silky coconut soup infused with galangal, lemongrass, and tender chicken slices. The Tom Kha Gai recipe is a balance of aromatic herbs and spices, creamy coconut milk, and the signature tang of lime juice.
Unlike the fiery Tom Yum, Tom Kha Gai is milder, offering a soothing and creamy alternative that still carries that distinctive Thai zest. It’s the perfect introduction to Thai soups for those who prefer a moderate level of spice without sacrificing depth of flavor.
Ingredients Used in the Tom Kha Gai Recipe
At Shalimar Phuket, we follow a traditional yet refined Thai Tom Kha Gai recipe, using only the freshest and locally sourced ingredients. Each component plays a vital role in shaping the soup’s rich and aromatic flavor profile.
Here’s what goes into our signature Tom Kha Gai soup recipe:
- Chicken breast or thigh slices – tender and juicy, cooked to perfection.
- Coconut milk – provides the soup’s signature creamy texture.
- Galangal – the star ingredient that gives the dish its name and unique aroma.
- Lemongrass – adds a bright, citrusy note.
- Kaffir lime leaves – for that refreshing, zesty fragrance.
- Bird’s eye chili – for a touch of heat.
- Mushrooms – add earthiness and texture.
- Fish sauce and lime juice – balance the salty and sour flavors.
- Coriander and spring onions – for garnish and freshness.
These simple yet powerful ingredients come together to create a dish that’s both comforting and exciting.
How to Make Tom Kha Gai: Step-by-Step Guide
The Tom Kha Gai recipe may look complex, but it’s surprisingly easy once you understand the process. Here’s how our chefs at Shalimar Phuket craft this iconic soup:
Step 1: Prepare the base
Start by heating coconut milk in a pot over medium flame. Add bruised galangal slices, lemongrass stalks, and kaffir lime leaves. Allow them to simmer gently for 10 minutes, releasing their fragrance into the creamy base.
Step 2: Add the chicken
Once the broth is aromatic, add thinly sliced chicken pieces. Let them cook slowly in the coconut broth until tender. This gentle cooking ensures the meat stays soft and absorbs the soup’s flavors.
Step 3: Enhance the flavor
Add fish sauce and lime juice to create that signature Thai balance of salty, sour, and creamy. Adjust seasoning according to your preference — some prefer more tang, others a touch more saltiness.
Step 4: Add mushrooms and chili
Toss in mushrooms and bird’s eye chilies for texture and spice. Simmer for another 3–4 minutes until everything blends beautifully.
Step 5: Finish and garnish
Turn off the heat and sprinkle with fresh coriander and spring onions before serving. Serve hot for the best experience.
This Thai Tom Kha Gai recipe is all about timing and balance — too long on the stove can dull the delicate flavors, while too little simmering may leave the broth underdeveloped.
The Art Behind Thai Tom Kha Gai Recipe
What makes the Gai Tom Kha recipe special is its harmony of contrasting flavors. Thai cuisine revolves around balance, and this soup is a perfect example — spicy chilies meet cooling coconut milk, tangy lime pairs with earthy mushrooms, and fragrant herbs blend seamlessly with tender chicken.
At Shalimar Phuket, our chefs respect the traditional Tom Kha Gai recipe but also ensure every bowl aligns with our restaurant’s halal commitment and the island’s relaxed, tropical atmosphere.
Regional Variations of Tom Kha Gai
The Tom Kha Gai soup recipe can vary across Thailand. In central regions, it’s slightly sweeter with thicker coconut milk, while in the southern parts, where Phuket lies, it’s more aromatic and slightly spicier, reflecting the local love for bold flavors.
Some versions may include vegetables like baby corn or carrots, and others even use seafood instead of chicken for a coastal twist. However, the core remains the same — a luxurious coconut broth infused with lemongrass, galangal, and kaffir lime leaves.
At Shalimar Phuket, our rendition remains true to the southern Thai roots — creamy, aromatic, and full of personality.
Tips for the Perfect Tom Kha Gai Recipe
- Use fresh galangal – It’s the heart of the dish. Dried or powdered galangal won’t deliver the same flavor.
- Do not boil too long – Overcooking can cause the coconut milk to separate and lose its smooth texture.
- Add lime juice last – Always stir it in at the end to preserve the soup’s freshness and acidity.
- Balance is key – Adjust spice, salt, and sourness to your liking; Thai cooking is about personal taste as much as technique.
Why Try Tom Kha Gai at Shalimar Phuket
At Shalimar Phuket, we bring the Tom Kha Gai recipe to life with authenticity and care. Each bowl reflects the soul of Thai comfort food — creamy yet light, aromatic yet refreshing. Our chefs blend traditional Thai techniques with the use of locally sourced, halal ingredients to create a dish that feels like a warm embrace.
Phuket’s coastal charm adds to the dining experience. Imagine enjoying a steaming bowl of Tom Kha Gai soup as ocean breezes drift through the restaurant — it’s more than just a meal, it’s a memory of Thailand’s culinary beauty.
FAQs About Tom Kha Gai Recipe
Q1: What is the main difference between Tom Yum and Tom Kha Gai?
Tom Yum is spicy and clear, while Tom Kha Gai is creamy and mild due to the use of coconut milk.
Q2: Can I make Tom Kha Gai vegetarian?
Yes! Replace chicken with tofu and use vegetable broth instead of chicken stock for a vegetarian-friendly version.
Q3: How long can I store Tom Kha Gai soup?
It can last up to 3 days in the refrigerator. Reheat gently to preserve its creamy consistency.
Q4: What can I serve with Tom Kha Gai?
Steamed jasmine rice or light noodles complement this soup perfectly.
Q5: Why is galangal important in Tom Kha Gai?
Galangal gives the soup its signature aroma and flavor — a mix of citrus, pepper, and earthiness that defines the dish.