Tom yum goong maybe the most famous soup of Thailand, but its milder creamier sister, tom kha gai, is my personal favourite. This comforting Thai coconut chicken soup recipe is infused with the classic Thai herbs: lemongrass, galangal, and makrut (kaffir) lime leaves. It’s so easy yet so loveable that when someone asks, “I’m new to Thai food, what should I try/make first?” Tom kha gai is my answer.

What is Tom Kha Gai?

Tom kha gai, which is sometimes spelled tom ka gai, is one of the most popular soups amongst Thai food lovers. Tom means to boil, kha means galangal, and gai means chicken. So it’s a chicken soup whose main flavour comes from galangal, but another key component not mentioned in the soup is coconut milk.

Tom kha gai soup is available at nearly every Thai restaurant overseas, but because it’s such an easy recipe, it’s a dish that’s perfect for simple weeknight home cooking. Though chicken is the original version, you can make tom kha using other proteins. Typically in Thailand, alternative proteins are fish or seafood, as they pair best with the flavour profile of tom kha soup.