🔥 Tom Kha Kai | Spicy Thai Coconut Chicken Soup with Galangal – Real Authentic Style

Get ready for a bold, aromatic version of Thailand’s beloved Tom Kha Kai.
This spicy, creamy coconut soup is made with galangal, lemongrass, and kaffir lime leaves—and finished with a generous 8–10 chilies for that Southern Thai kick.
Follow along with O, a culinary lecturer from Trang, for this authentic recipe straight from our kitchen to yours.

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🛒 Ingredients (2–3 servings)

250 g chicken thigh, sliced
1 cup coconut milk
1 cup water or chicken stock
4–5 slices fresh galangal
2 stalks lemongrass, smashed and cut into 2-inch pieces
4–5 kaffir lime leaves, torn
100 g oyster mushrooms or straw mushrooms
8–10 Thai bird’s eye chilies, smashed (adjust to taste)
2 tbsp fish sauce (or soy sauce for non-fish option)
1–2 tbsp lime juice (to taste)
Fresh coriander for garnish
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🍳 Method

Bring coconut milk and stock to a gentle boil.
Add galangal, lemongrass, and kaffir lime leaves. Simmer 3–4 minutes to infuse aroma.
Add chicken and cook until done (about 5 minutes).
Add mushrooms and chilies. Simmer another 2–3 minutes.
Season with fish sauce.
Turn off the heat, then stir in lime juice.
Garnish with coriander and serve hot.
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💡 Tips

Use fresh galangal—never ginger!
Add lime juice after cooking to preserve its freshness.
Adjust chili level to your heat tolerance. We love it spicy!
Want vegan? Swap chicken for tofu and fish sauce for soy sauce.
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📢 Call to Action
If you love spicy, bold Thai soups, give this recipe a try!
Please Like 👍, Comment 💬, and Subscribe 🔔 to our channel.
Tag us when you make it—we’d love to see your creation!

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📍 Filmed in: Trang, Thailand

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🎥 Filming Gear

DJI Osmo Pocket 3
DJI Osmo Action 5 Pro
DJI Mini Neo Drone
🎬 Edited with: DaVinci Resolve
🎨 Graphics: Canva
🎵 Music by: AI Music So → https://aimusic.so