I’m so excited to share my Thai Coconut Chicken Soup recipe with you! This soup is creamy, tangy, and a little spicy. It tastes fresh and comforting at the same time. Think warm coconut broth, tender chicken, bright lime, and a little kick from chiles. It is easy to make and great for any night.
Level: Easy
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 servings
Course: Main / Soup
Cuisine: Thai inspired
Tom Kha Gai is a classic Thai soup that blends coconut, lime, and savory flavors to make something cozy and bright. I love it because it does not take long and the ingredients are easy to find at most grocery stores. The coconut milk makes the broth silky. Lime juice and fish sauce give the soup its tangy and salty balance. Fresh herbs finish it with brightness.
I keep this version approachable by using red curry paste to boost the savory depth. I also include options for Whole30, vegan, or a milder version so you can make it the way your family likes.
How to Make Thai Coconut Chicken Soup (Tom Kha Gai)
This soup comes together in a few clear stages:
• Sauté the aromatics and curry paste so they become fragrant.
• Simmer the aromatics in broth so the liquid absorbs their flavor.
• Strain out the solids for a smooth broth.
• Add coconut milk, chicken, and mushrooms and simmer until the chicken is cooked.
• Finish with fish sauce, lime juice, and a touch of sweetener to balance the flavors.
• Garnish with green onion and cilantro and serve.
Ingredients
• 1 tablespoon coconut oil or neutral oil
• 1/2 small yellow onion, thinly sliced
• 2 cloves garlic, chopped
• 1 red jalapeño or 1 to 2 Thai chiles, sliced, seeds removed for less heat
• 3 slices fresh galangal or fresh ginger, about 1/4 inch each
• 1 stalk lemongrass, smashed and cut into 2 inch pieces, or 1 tablespoon minced lemongrass from a tube
• 2 teaspoons red curry paste, or more to taste
• 4 cups chicken broth, or vegetable broth for a vegan option
• 4 cups full fat unsweetened coconut milk or coconut cream diluted with water for a lighter broth
• 2 medium boneless skinless chicken breasts, cut into bite sized pieces, about 1 pound, or 2 cups cooked shredded chicken
• 8 ounces white mushrooms, sliced
• 1 to 2 tablespoons coconut sugar or maple syrup, optional, to round flavors
• 1 1/2 to 2 tablespoons fish sauce, plus more to taste, or use soy sauce or tamari for vegan option
• 2 to 3 tablespoons fresh lime juice, to taste
• 2 to 3 green onions, thinly sliced
• Fresh cilantro, chopped, for garnish
Directions
- Prep the aromatics: Peel and slice the ginger or galangal. Smash the lemongrass with the side of a knife and cut it into pieces. Slice the onion, mince the garlic, and slice the chiles.
- Sauté: Warm the coconut oil in a medium pot over medium heat. Add the onion, garlic, chiles, galangal or ginger, lemongrass, and red curry paste. Stir often and cook about 4 to 5 minutes until the onion softens and the paste becomes fragrant.
- Add broth and simmer: Pour in the chicken broth and bring to a boil. Reduce heat so it simmers gently and leave uncovered for 25 to 30 minutes so the broth steep with the aromatics.
- Strain: Use a fine mesh strainer or spoon to remove and discard the solids like lemongrass pieces and ginger slices. Keep the flavored broth in the pot.
- Add coconut milk and chicken: Return the pot to medium low heat and stir in the coconut milk. Add the chicken pieces and the sliced mushrooms. Simmer until the chicken is just cooked through and the mushrooms are tender, about 6 to 8 minutes. If using pre cooked chicken, add it now just to warm through.
- Season and balance: Stir in the fish sauce or soy sauce and the coconut sugar if using. Add the lime juice a little at a time and taste until the balance of salty, sour, and slightly sweet feels right. Adjust fish sauce and lime as needed.
- Serve: Ladle into bowls and top with sliced green onions and chopped cilantro. Offer extra lime wedges and sliced chiles at the table.
Process Details
• Why cook the curry paste first: Heating the curry paste releases its oils and aroma. This makes the broth richer without tasting raw.
• Steeping aromatics: Letting lemongrass and ginger cook in the broth gives a gentle citrus and pepper note. Straining keeps the soup smooth to sip.
• Coconut milk choice: Coconut cream makes the soup richer. Full fat coconut milk gives a silky texture without overwhelming. Light coconut milk will make a thinner broth.
• Balancing flavors: Tom Kha is a balance. Lime brings brightness. Fish sauce brings salt and umami. A little sweetener smooths the edges. Add each in small steps and taste.
• Protein timing: Raw chicken needs longer to cook in the simmering broth. Pre cooked chicken should be warmed at the end so it stays tender.
Tips for Success
• If you cannot find fresh lemongrass use the refrigerated tube of minced lemongrass. Use about 1 tablespoon.
• Fresh lime juice is best for bright flavor. Bottled lime juice is less fresh.
• If you want a mild soup remove chile seeds. Keep extra chiles on the side for anyone who wants more heat.
• For a vegan version use vegetable broth, replace fish sauce with soy sauce or tamari, and use firm tofu instead of chicken.
• Do not boil hard after adding coconut milk. A gentle simmer keeps the coconut from separating and keeps the texture smooth.
• Taste and adjust slowly. Small changes add up quickly.
Serving Ideas
• Serve bowls of soup with steamed jasmine rice to make it more filling.
• Offer lime wedges, extra cilantro, and sliced chiles so diners can customize their bowls.
• A simple cucumber salad or steamed greens make a fresh side that pairs well.
• Leftovers are great served over rice or rice noodles for a quick second meal.
Storage & Freezing
• Refrigerator: Cool the soup, then store in an airtight container for up to 3 days. Reheat gently on the stove. Add a splash of broth or water if the coconut thickened in the fridge.
• Freezing: Coconut milk can change texture when frozen. For best results freeze the soup without the coconut milk, then stir in fresh coconut milk when reheating. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition Info (Approximate per Serving)
• Calories: ~320 kcal
• Protein: ~22 g
• Carbohydrates: ~8 g
• Fat: ~22 g
• Sodium: variable depending on broth and fish sauce used
These are estimates and will vary with exact ingredients and portion sizes.
My Thai Coconut Chicken Soup is a go to when I want something warm, bright, and satisfying. It is easy to adapt for different diets and simple to make with pantry staples plus a few fresh aromatics. Once you taste that creamy coconut with lime and tender chicken you will understand why I love this soup. Enjoy making it and sharing it with people you care about.
