Tom Kha Gai – TSC style

This soup is so comforting and a perfect pick me up!

This soup is so comforting and a perfect pick me up!

Now, I cannot say that my version is completely true to the Thai authentic recipe, but it was flavorful and how I wanted to eat it. It does have the authentic ingredients which makes this soup taste amazing tho. But I since I added a bit more of that red curry paste the color changed from white to brown/red. You can choose whether you want to add the red curry paste or not, but either way it will be delicious! 

Also, experiment with other curry pastes (green/yellow) or meats, seafood or fish.

>>Into more Thai food? Then try this: Easy Peasy Thai Yellow Curry w/ Salmon. It's an easy midweek meal and packed with flavor.

Tom Kha Gai – TSC style

  • Prep: 20 min
  • Total: 40 min

  • Meat
  • Vegetables


For the broth:
- 3 tbsp coconut or regular oil 
- 300 ml of chicken bouillon (low sodium)
- 300 ml coconut milk 
- 2 pieces of sereh (length 4 cm)
- 1-2 kaffir lime leaves (I didn’t have any though)
- 1 onion (sliced)
- 2 tsp garlic (minced)
- 1 tsp ginger or galang galang/galangal
- 1 tbsp Thai red curry paste (optional, use 1 tsp to keep the white color of the soup)
- 3 slices of red chili (optional)
- 300 gr chicken breast or chicken thigh (cut into pieces) or vegan meat/shrimp
- 8-10 chestnut or white mushrooms (sliced, the brown color of the chestnut mushroom will make your soup darker)
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tbsp fish sauce or to taste
- juice of half a lime

N.B: you can add more soy, sugar, fish sauce or lime juice to your taste.

For garnish:
- spring onions
- koriander
- lemon wedges or slices
- red pepper

- Want to thicken your soup mix 3 tsp of cornstarch w/ 8 tsp of water and mix well in the soup. 
- Is your soup too spicy? Add coconut milk or leave out the chili.


  1. Add oil to a pan followed by the onions, sereh, ginger/galang galang, kaffir lime leaves, chili (optional) and curry paste. Let the flavors permeate the oil for 5 minutes on medium heat. 

  2. After five minutes add the garlic and chicken. Let the chicken cook for another 5 minutes on medium heat and then add the stock + coconut milk. Mix well and add the mushrooms. Let the soup simmer on a low heat for 10-15 minutes with the lid on.

  3. After 10-15 minutes, add the soy + fish sauce, sugar and lime juice. Taste the soup and adjust to your taste.

    Optional: If you want a thicker soup, you can add a cornstarch + water mixture to the soup (see ingredients).

  4. Serve with lime slices, fresh corianders and spring onion and slices of red chili.

    - Vary with yellow or green curry pastes to turn this soup into a different Thai style soup. For a green curry soup add broccoli or green pepper and for a yellow curry soup, baby corn, yellow pepper or zucchini.
    - Add rice noodles or rice to make it full meal.
    - When using vegan meat or shrimp, make sure you don't cook it for too long and add it later.

    If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made