This Thai Coconut Chicken Soup is a perfect blend of creamy, spicy, tangy, and savory flavors that come together in a comforting bowl. It’s easy to make at home and tastes just like your favorite Thai restaurant. Plus, it’s naturally gluten-free, and you can easily adapt it to be dairy-free and low-carb. Whether you’re a fan of Thai cuisine or just looking to try something new, this soup is a delicious and rewarding experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breast or thighs, thinly sliced
Coconut milk
Chicken broth
Galangal (or substitute with ginger if unavailable)
Lemongrass stalks
Kaffir lime leaves
Mushrooms (typically straw or white mushrooms)
Thai bird’s eye chilies or red chili
Fish sauce
Lime juice
Palm sugar or brown sugar
Fresh cilantro
Green onions (optional)
Directions
In a medium pot, bring the chicken broth to a gentle boil.
Add sliced galangal, lemongrass (cut and smashed), and kaffir lime leaves. Simmer for about 5–10 minutes to infuse the broth.
Stir in the coconut milk and bring back to a gentle simmer.
Add sliced chicken and mushrooms, cooking until the chicken is just cooked through, about 5–7 minutes.
Season with fish sauce, lime juice, and sugar to taste.
Add chilies based on your desired spice level.
Once everything is heated through and the flavors are balanced, remove from heat.
Garnish with fresh cilantro and optional green onions before serving.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Vegetarian Version: Replace chicken with tofu and use vegetable broth. Use soy sauce instead of fish sauce.
Seafood Twist: Add shrimp instead of chicken for a variation called Tom Kha Goong.
Milder Flavor: Reduce or omit the chilies for a less spicy soup.
Low Carb: Skip the sugar and use low-carb sweeteners if needed.
Creamier Soup: Use more coconut milk for a richer consistency.
Herb Alternatives: Use ginger if galangal is unavailable and lemon zest in place of kaffir lime leaves.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over the stove or in the microwave until warmed through. Avoid boiling to preserve the creamy texture of the coconut milk. This soup can be frozen for up to 2 months, though the texture of the coconut milk may change slightly upon thawing.
FAQs
What does Tom Kha Gai mean?
“Tom” means boiled, “Kha” means galangal, and “Gai” means chicken in Thai, so the name translates to “boiled galangal chicken soup.”
Can I use ginger instead of galangal?
Yes, ginger can be used as a substitute, though the flavor will be slightly different and less citrusy.
Is this soup spicy?
It can be! The level of spice depends on how many chilies you add. You can easily adjust it to your taste.
Can I make it ahead of time?
Yes, Tom Kha Gai can be made ahead. Just store it in the fridge and reheat gently before serving.
What kind of mushrooms work best?
Straw mushrooms are traditional, but button or cremini mushrooms also work well.
Can I use canned coconut milk?
Yes, canned coconut milk is perfect for this recipe and gives the soup a rich, creamy texture.
Is this soup gluten-free?
Yes, as long as your fish sauce is gluten-free, the soup is naturally gluten-free.
Can I freeze Tom Kha Gai?
Yes, it can be frozen for up to 2 months. Let it cool completely before storing in a freezer-safe container.
How do I make it vegetarian?
Use tofu instead of chicken, vegetable broth, and soy sauce or tamari in place of fish sauce.
Can I add noodles or rice?
Yes, you can serve it with rice or even add rice noodles for a heartier meal.
Conclusion
Tom Kha Gai is a beautifully balanced soup that brings together the best of Thai flavors in one warm, comforting bowl. Whether you’re looking for a quick weeknight meal or an impressive dish to serve guests, this recipe offers both authenticity and adaptability. Enjoy the creamy, tangy, and aromatic experience of this beloved Thai classic right from your kitchen.
Tom Kha Gai is a classic Thai coconut chicken soup featuring a rich, creamy broth infused with galangal, lemongrass, and lime. It’s balanced with tangy lime juice, savory fish sauce, and a hint of heat from chilies, making it both comforting and flavorful.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Soup
Method:Simmering
Cuisine:Thai
Diet:Gluten Free
Ingredients
1 lb chicken breast or thighs, thinly sliced
2 cups coconut milk
2 cups chicken broth
4–5 slices galangal (or substitute with ginger)
2 stalks lemongrass, cut and smashed
4–5 kaffir lime leaves, torn
1 cup mushrooms (straw or white), sliced
2–3 Thai bird’s eye chilies or red chili, sliced
2 tbsp fish sauce
2 tbsp lime juice
1 tsp palm sugar or brown sugar
Fresh cilantro, chopped, for garnish
Green onions (optional), sliced, for garnish
Instructions
In a medium pot, bring the chicken broth to a gentle boil.
Add sliced galangal, smashed lemongrass, and kaffir lime leaves. Simmer for 5–10 minutes to infuse flavors.
Stir in the coconut milk and bring back to a gentle simmer.
Add sliced chicken and mushrooms. Cook for 5–7 minutes until the chicken is just cooked through.
Season with fish sauce, lime juice, and sugar to taste.
Add chilies based on your desired spice level and stir.
Once heated through and flavors are balanced, remove from heat.
Garnish with fresh cilantro and optional green onions before serving.
Notes
Use ginger if galangal is not available, and lemon zest for kaffir lime leaves.Adjust spice level by controlling the number of chilies.To make vegetarian, use tofu, vegetable broth, and soy sauce instead of fish sauce.Store leftovers in the fridge for up to 3 days or freeze for 2 months.Do not boil when reheating to maintain coconut milk texture.
