Name: Tom Kha Gai Thai Coconut Chicken Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai
Ingredients: 12 ounces boneless skinless chicken thighs, cut into thin strips; 2 teaspoons cornstarch; 2 teaspoons neutral oil; 2 teaspoons fish sauce; 1 tablespoon neutral oil; 8 ounces mushrooms (oyster, shiitake, cremini or button), torn into pieces or thinly sliced; 3 cups chicken stock; 1 stalk lemongrass (bottom half only, tough outer layers removed and scored lengthwise, keep whole); 8 slices galangal; 3 fresh or dried makrut lime leaves or zest of 1 lime; 1-2 Thai chilies, cut in half (optional); 1 tablespoon Thai red curry paste (optional); 1 tablespoon palm sugar or light brown sugar; 14 ounces coconut milk (1 can); 2 tablespoons fish sauce; 3 tablespoons lime juice; 1/4 cup cilantro or scallions, roughly chopped

Nothing beats the warm, soothing flavors of a well-made Thai soup, especially when it’s creamy and vibrant. This Tom Kha Gai Thai Coconut Chicken Soup Recipe is a personal favorite because it’s bursting with aromatic herbs, tender chicken, and rich coconut milk — all in just 30 minutes!

A white ceramic bowl filled with creamy light orange soup, containing visible slices of light pink chicken, thin white mushroom pieces, bright green cilantro leaves, and one small red chili pepper. A spoon with a wooden and silver handle holds a few pieces of chicken and mushrooms above the soup. The bowl rests on a red and turquoise woven cloth set on a white marbled surface. In the background, a white ceramic dish with faded floral designs is partially visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tom Kha Gai Thai Coconut Chicken Soup Recipe
Top Tip
How to Serve Tom Kha Gai Thai Coconut Chicken Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tom Kha Gai Thai Coconut Chicken Soup Recipe

Why You'll Love This Recipe

This soup is a total game-changer when you want authentic Thai flavors without the fuss. I remember the first time I made it — the balance between creamy coconut, zesty lime, and that subtle heat had me hooked right away.

Quick and Easy: It’s ready in just 30 minutes, perfect for busy weeknights or last-minute dinners.
Authentic Taste: With ingredients like galangal, lemongrass, and kaffir lime, it truly captures the essence of traditional Tom Kha Gai.
Flexible Ingredients: You can easily swap chicken thighs for breasts or adjust the spice level to suit your palate.
Comforting Yet Refreshing: The creamy coconut milk and bright lime juice make it both soothing and revitalizing.

Ingredients & Why They Work

Each ingredient in this Tom Kha Gai Thai Coconut Chicken Soup Recipe plays a crucial role in layering the flavors. The fresh herbs and spices are the stars, while chicken and coconut milk provide satisfying body and richness. Shopping for these isn’t hard—Asian markets usually stock galangal and kaffir lime leaves, but if you can’t find them, fresh lime zest and ginger are okay substitutes.

Flat lay of fresh boneless skinless chicken thighs cut into thin strips, a small bowl of white cornstarch, a small white bowl of neutral cooking oil, a small white bowl of fish sauce, a cluster of mixed fresh mushrooms including oyster, shiitake, and cremini torn into pieces, a single stalk of lemongrass bottom half with tough outer layers removed and scored lengthwise, several thin slices of pale pink galangal, three fresh makrut lime leaves, two fresh red Thai chilies halved, a small white bowl of Thai red curry paste, a small white bowl with palm sugar crystals, a small white bowl filled with creamy coconut milk, a small white bowl of fresh lime juice, and a small pile of roughly chopped fresh cilantro arranged symmetrically on a clean white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: I prefer thighs for their tenderness and flavor, but breasts work fine if that’s what you have.
Cornstarch: Helps give the chicken a silky texture when cooked in the soup.
Neutral oil: Like vegetable or canola oil, perfect for frying mushrooms without overpowering flavors.
Fish sauce: A must-have for authentic salty umami depth—don’t skip it.
Mushrooms: Oyster or shiitake add earthiness, but button or cremini mushrooms are great too.
Chicken stock: A rich broth boosts the soup’s savory foundation.
Lemongrass stalk: Its citrusy aroma is essential; just use the bottom half to avoid tough fibers.
Galangal slices: This root brings a sharp, peppery zing that’s different from ginger but equally important.
Makrut lime leaves or zest: Adds a fragrant citrus layer—fresh is best but dried works in a pinch.
Thai chilies (optional): For that characteristic subtle heat; adjust based on how spicy you like it.
Thai red curry paste (optional): Adds complexity and a gentle warmth; I love including it.
Palm sugar: A touch of sweetness to balance the soup’s tang and spice.
Coconut milk: Creamy richness that makes Tom Kha Gai so comforting.
Lime juice: Freshly squeezed for that perfect bright kick at the end.
Cilantro or scallions: Fresh herbs to garnish and add a burst of freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this soup depending on the season and who I’m cooking for. Sometimes I add more chilies if guests want it spicy, or swap cilantro with scallions when I’m cooking for folks who aren’t big cilantro fans. Really, it’s a recipe that invites experimentation.

Variation: I once swapped chicken for tofu to make a vegetarian version, and honestly, it was just as flavorful and comforting. Just use vegetable stock and omit fish sauce or use a vegan substitute.
Spice Level: If you want it milder, leave out the Thai chilies entirely and reduce the curry paste or omit it.
Herb Swaps: Fresh basil can work as an alternative garnish for an interesting twist.

Step-by-Step: How I Make Tom Kha Gai Thai Coconut Chicken Soup Recipe

A white speckled ceramic bowl filled with creamy orange soup containing sliced mushrooms and pieces of meat, garnished with fresh green herbs scattered on top. The bowl sits on a folded blue and red patterned cloth, placed on a brown bamboo mat atop a white marbled surface. In the background, a large white bowl with a similar soup and a spoon inside is partially visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Chicken and Mushrooms

Start by slicing your chicken into thin strips and tossing it with cornstarch, a bit of neutral oil, and fish sauce. This coating helps keep the chicken tender when cooked in the soup later. Next, heat oil in your pot and sauté the mushrooms until tender—about 5 minutes. This step develops nice earthy flavors.

Step 2: Build the Flavor Base

Add the chicken stock along with lemongrass, galangal, lime leaves, chilies, curry paste if you’re using it, and palm sugar. Bring everything to a boil, then cover and lower the heat to simmer for 6 minutes. This allows those fragrant aromatics to infuse the broth deeply.

Step 3: Add Coconut Milk and Chicken

Pour in the coconut milk, gently bring the soup back up to a simmer—but be careful not to let it boil vigorously, or the coconut milk might split. Then add your marinated chicken strips, simmer covered on low for about 8 minutes until the chicken is perfectly cooked through.

Step 4: Final Touches and Serve

Turn off the heat, then stir in the remaining fish sauce, fresh lime juice, and chopped cilantro or scallions. Taste and adjust seasoning with salt if needed. Then just ladle it into bowls and enjoy it on its own or alongside fragrant jasmine rice.

Top Tip

From all the times I’ve made this Tom Kha Gai Thai Coconut Chicken Soup Recipe, a few tips really stand out that help it come together perfectly every time.

Don’t Boil the Coconut Milk: Keep the heat gentle after adding it to prevent curdling—watch closely and stir gently.
Use Fresh Aromatics: Lemongrass, galangal, and kaffir lime leaves make all the difference. If you can’t find fresh, dried or frozen is okay but fresh is best.
Marinate Chicken Briefly: The cornstarch and fish sauce coating locks in moisture and tenderness—you don’t want to skip this step.
Adjust Lime Juice at the End: Add lime juice last and taste as you go; it brightens the soup perfectly without overpowering.

How to Serve Tom Kha Gai Thai Coconut Chicken Soup Recipe

Garnishes

I always top my soup with fresh cilantro because it adds a lovely herbal note and color. But if cilantro’s not your thing, sliced scallions or a few Thai basil leaves work beautifully too. A wedge of lime on the side is also a nice touch for those who want an extra citrus kick.

Side Dishes

This soup pairs wonderfully with simple steamed jasmine rice, which soaks up all the flavorful broth. If you want something extra, a light cucumber salad or some crisp spring rolls make great companions.

Creative Ways to Present

For dinner parties, I like serving Tom Kha Gai in pretty little bowls garnished with edible flowers or thinly sliced red chili rings. It makes the meal feel special and is always a conversation starter. You can also bring the entire pot to the table and let guests ladle their portions.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully overnight, so sometimes the next day’s soup tastes even better! Just give it a gentle stir before reheating.

Freezing

Freezing works if you’re in a pinch, but coconut milk’s texture might change slightly when thawed. I freeze the soup without garnishes and reheat slowly, then freshen things with lime juice and herbs before serving.

Reheating

Reheat gently over low to medium heat on the stove. Avoid boiling so the coconut milk stays creamy and smooth. Add a splash of broth or water if it thickens too much.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this recipe?

Absolutely! Chicken breast works well and cooks quickly, just slice it thinly as directed to keep it tender and juicy.

What if I can’t find galangal or kaffir lime leaves?

If fresh galangal isn’t available, young ginger is a reasonable substitute, though the flavor will be milder. For kaffir lime leaves, use fresh lime zest or dried lime leaves if you can find them at an Asian market.

Can I make this soup vegetarian or vegan?

Yes! Replace chicken stock with vegetable stock, skip the chicken, and use tofu instead. Swap fish sauce for soy sauce or a vegan fish sauce alternative to keep that savory depth.

How spicy is this soup, and can I adjust the heat?

The traditional recipe has a gentle kick from the Thai chilies and curry paste, but you can absolutely adjust the heat by using fewer chilies or leaving out the curry paste altogether for a milder version.

Final Thoughts

This Tom Kha Gai Thai Coconut Chicken Soup Recipe has become one of my go-to comfort meals when I want something quick, flavorful, and a little bit exotic. Once you try it, you’ll see how easy it is to bring a taste of Thailand into your kitchen, no special skills needed. I hope you enjoy making and sharing it as much as I do!