Thai Coconut Chicken Soup (Tom Kha Gai) holds a special place in my heart. I first tasted it during a food trip in Chiang Mai, where the street vendors had bubbling pots full of coconut-scented magic. I was instantly hooked. Later, I recreated this silky, tangy, warming bowl of goodness in my small Brooklyn kitchen using what I had on hand. That experiment became a go-to comfort dish every fall when the weather turns cool and I crave something soothing but bold.
This Thai Coconut Chicken Soup (Tom Kha Gai) isn’t just another soup, it’s fragrant, rich, and perfectly balanced between creamy coconut milk and citrusy lime. It’s a cozy, flavor-packed dish that’s light enough for lunch but satisfying enough for dinner. And best of all, it’s easy to make at home without hunting down hard-to-find ingredients.
Whether you’re new to Thai flavors or a long-time fan, this recipe is one you’ll want to keep in your rotation. Just like the Neiman Marcus Chicken Casserole has become a household classic for many, this soup is about to become your new favorite.
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Thai Coconut Chicken Soup (Tom Kha Gai)
- Total Time: 30 minutes
- Yield: 4 servings
Description
Fragrant, creamy, and comforting, this Thai Coconut Chicken Soup (Tom Kha Gai) brings together coconut milk, lime, and tender chicken in a bowl of bold, soothing flavor. A perfect weeknight meal with Southeast Asian flair.
Ingredients
- 1 tbsp avocado or vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, sliced thin
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 3 cups chicken broth (low sodium)
- 1 ½ cups full-fat coconut milk (canned)
- 1 ½ tbsp fish sauce
- 1 tbsp lime juice (fresh)
- 1 tsp lime zest
- 1–2 Thai red chilies (optional, sliced)
- 1 lb boneless, skinless chicken thighs or breasts, sliced thin
- 1 cup mushrooms (button or oyster), sliced
- Fresh cilantro, chopped
- Green onions, sliced thin
- Lime wedges, to serve
Instructions
- Heat oil in a large pot over medium heat. Add garlic, ginger, and lemongrass. Sauté for 2 minutes until fragrant.
- Pour in chicken broth and bring to a gentle simmer. Cook for 5–8 minutes to infuse the flavors.
- Add chicken and mushrooms. Simmer for 8–10 minutes until chicken is fully cooked and tender.
- Lower heat and stir in coconut milk, fish sauce, lime juice, lime zest, and chilies if using. Simmer gently for 5 minutes without boiling.
- Remove lemongrass pieces. Taste and adjust flavor with more lime juice or fish sauce if needed.
- Ladle into bowls and garnish with fresh cilantro, green onions, and lime wedges.
Notes
Don’t boil the soup once coconut milk is added to prevent curdling. Use fresh aromatics for the best flavor. Thinly sliced chicken ensures quick, even cooking. Lemongrass paste or lemon zest can substitute fresh lemongrass if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients for Thai Coconut Chicken Soup (Tom Kha Gai)
What makes Thai Coconut Chicken Soup (Tom Kha Gai) so special is its fragrant simplicity. Here’s everything you’ll need to create that authentic taste at home:
- 1 tbsp avocado or vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, sliced thin
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 3 cups chicken broth (low sodium)
- 1 ½ cups full-fat coconut milk (canned)
- 1 ½ tbsp fish sauce
- 1 tbsp lime juice (fresh)
- 1 tsp lime zest
- 1–2 Thai red chilies (optional, sliced)
- 1 lb boneless, skinless chicken thighs or breasts, sliced thin
- 1 cup mushrooms (button or oyster), sliced
- Fresh cilantro, chopped
- Green onions, sliced thin
- Lime wedges, to serve
Ingredient Notes:
- If lemongrass is hard to find, use a tablespoon of lemongrass paste as a substitute.
- For a vegetarian version, sub chicken with tofu and use soy sauce instead of fish sauce.
How to Make Thai Coconut Chicken Soup (Tom Kha Gai)
This soup comes together in about 30 minutes and fills your kitchen with the most incredible aroma.
- Sauté aromatics
Heat the oil in a large pot over medium heat. Add the garlic, ginger, and smashed lemongrass. Sauté for 2 minutes until fragrant. - Add broth and bring to a simmer
Pour in the chicken broth and bring to a gentle simmer for 5–8 minutes to infuse the flavors. - Add chicken and mushrooms
Add sliced chicken and mushrooms to the pot. Simmer for 8–10 minutes until the chicken is fully cooked and tender. - Stir in coconut milk and seasoning
Lower the heat and add the coconut milk, fish sauce, lime juice, lime zest, and chilies if using. Simmer gently for another 5 minutes, don’t let it boil. - Taste and adjust
Taste the broth. You can add more lime juice or fish sauce to match your preferred balance of salty, sour, and creamy. - Serve and garnish
Remove the lemongrass pieces. Ladle soup into bowls, top with fresh cilantro, green onions, and a squeeze of lime.
You’ll find this soup has a similar comfort appeal as our Tomato Soup Grilled Cheese Casserole, but with vibrant Southeast Asian flavors.
Tips for Success
- Use fresh aromatics
Fresh lemongrass, ginger, and garlic are key to capturing that signature Tom Kha Gai flavor. Avoid using powdered versions. - Don’t boil the coconut milk
Boiling can cause coconut milk to separate or curdle. Keep the heat low once it’s added. - Slice chicken thinly
Thin slices cook quickly and evenly, ensuring tender bites in every spoonful. - Balance your flavors
This soup is about harmony, sweet, sour, salty, and creamy. Taste as you go and adjust as needed.
Just like with our Bang Bang Chicken Bites, the real success lies in nailing the balance of flavors with confidence.
Variations to Try
1. Gluten-Free Version
This soup is naturally gluten-free as long as your chicken broth and fish sauce are certified GF. Double-check labels.
2. Vegetarian Thai Coconut Soup
Swap out chicken for firm tofu and replace fish sauce with soy sauce or tamari. Mushroom broth can replace chicken broth for added umami.
3. Extra Veggie Add-ins
Consider adding bok choy, baby corn, or shredded carrots for more color and texture.
4. Creamier Texture
For a thicker broth, add a splash of coconut cream or simmer uncovered for a few minutes longer.
The flexibility of this recipe is what makes it a household favorite, just like our High Protein Hamburger Helper that you can customize to your taste.
Storage & Reheating Tips
Refrigeration:
Let the soup cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days.
Freezing:
Freeze in single-serving containers for easy lunches. It can last up to 2 months frozen.
Reheating:
Warm on the stove over medium heat. Stir occasionally and add a splash of water or coconut milk to thin if needed. Avoid boiling again to preserve texture.
Planning ahead? This soup reheats wonderfully, just like our make-ahead Dirty Martini Pasta does for a next-day treat.
FAQs about Thai Coconut Chicken Soup (Tom Kha Gai)
1. Is Thai Coconut Chicken Soup (Tom Kha Gai) spicy?
It can be! The traditional version includes Thai chilies, but you can leave them out for a milder flavor. The soup is flavorful with or without spice.
2. What is the difference between Tom Kha and Tom Yum?
Tom Kha uses coconut milk, making it creamier and richer, while Tom Yum is clear and more sour-spicy.
3. Can I make this soup ahead of time?
Absolutely. The flavors deepen over time, making leftovers even more delicious. Just don’t boil it during reheating.
4. What can I substitute for lemongrass if I don’t have any?
Lemongrass paste or a few strips of lemon zest can offer a similar citrus note.
For more soup recipes that store well, check out our Onion Boil Recipe or the hearty Spicy Ramen Lasagna.
Conclusion
Thai Coconut Chicken Soup (Tom Kha Gai) is more than a recipe, it’s a warm bowl of memories, travel stories, and homemade comfort. With its perfect mix of tangy lime, creamy coconut, and fragrant herbs, it’s no wonder this dish is beloved worldwide. And now, you can bring that magic to your own kitchen with ease.
As the fall chill settles in, give yourself permission to slow down, simmer something delicious, and fill your home with rich, inviting aromas. From my kitchen to yours, happy cooking!