Thai Coconut Ginger Soup or Tom Kha Gai

Total Time
Prep 15 mins
Cook 30 mins

A spicy rich soup that becomes an addiction! This recipe is a modification found on a can of "Thai Kitchen" brand coconut milk. Ingredients can be found in the Asian section of most super markets. Coconut milk can be found near other canned milk.

Ingredients Nutrition


  1. Combine coconut milk, water, lemongrass, fish sauce, lime juice, ginger and sugar in a large pot and bring to a boil, reduce heat and simmer 15 minutes.
  2. Add chile paste, stock, mushrooms and chicken, simmer for 10 minutes.
  3. Remove lemongrass and ginger before serving and garnish with cilantro.


Most Helpful

Fantastic. Restaurant quality. I have to believe an error was made for the person who reported seperation. I have made it for guests more than once to rave reviews! For our tastes, we as much as double the chili paste and half the fish sauce.

Zignus September 06, 2011

Yum! I had to improvise heavily because I had the craving BEFORE I checked the fridge :) Out of fish sauce, and no lemongrass. I did some googling and found a couple of passable subs: worcestershire/soy in combo for the fish sauce, and mint leaves and lemon zest for the lemongrass. Obviously, it's not identical, but it sure was good. I can only imagine how much better it would be as per the directions.

BikeBookBread July 01, 2009

The only thing I'd add to this is chicken stock instead of water, and a few good slices of galangal... otherwise known as kha. After all, it's the "kha" in tom kha gai! This soup is almost painfully delicious, and if you haven't tried it you really SHOULD. NovaM, I'm confused... I have made this soup dozens of times over the past fifteen years and I've NEVER had it separate... did you boil it hard or something? Even if you did, I don't think it should separate; it's coconut milk, not dairy milk. Could you post a followup?

lolsuz December 24, 2008

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