Thai Coconut Chicken Soup (Tom Kha Gai)

Thai coconut chicken soup (Tom Kha Gai) is a cozy, fragrant bowl that feels both nourishing and a little luxurious. Creamy coconut milk, tender chicken, and bright Thai aromatics come together in a weeknight-friendly soup that tastes like it came from your favorite Thai restaurant.

Save this recipe

Enter your email address and we’ll send this post straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email *

Email Title Permalink

Save

If you’re looking for a cozy, nourishing soup with delicious Thai flavors, you’ll love this Thai Coconut Chicken Soup! Known as Tom Kha Gai soup, I enjoyed it for years from our favorite local Thai restaurants.

Then, I finally had the chance to try it during my travels throughout Thailand and it reinforced my love of this soup! I knew I had to try to make a from-scratch authentic version at home.

This soup greets you with lovely bright lemongrass and lime aromas. The broth is smooth, light, and velvety, with citrusy zip and gentle heat. Each sip feels comforting without being heavy.

Soft chicken, mushrooms, and herbs complete the package to make this Thai coconut chicken soup deeply satisfying. It is the kind of meal that helps reset your mood and warms you up from the inside out on a cool day.

Ingredient notes

I am able to find all of these ingredients at my local grocery store, but I’ve included substitutions below as well.

• Chicken – Boneless, skinless chicken thighs stay juicy and tender. You can either cut the chicken into thin strips or small chunks or cubes.
• Coconut milk – Use full-fat for the creamiest broth.
• Lemongrass – Remove the tough outer layers and only use the soft inner layers of the lemongrass stalk. If you press it to lightly bruise it, that will help release the delicious aromas (although that step isn’t mandatory).
• Ginger – Galangal is the traditional Thai ingredient, so you can use that if you can find it. But ginger works well too, and because I always have a huge amount of fresh ginger root in my freezer at all times, this is what I use for most recipes. You can either slice into thin slices, or mince.
• Mushrooms – Shiitake mushrooms work well, but I also use cremini mushrooms because they tend to be easier to find year-round. Both work nicely.
• Fish sauce – Adds depth and savory balance.
• Lime juice – Freshly squeezed lime juice is essential for brightness.
• Cilantro – Adds a fresh, herbal finish.
• Red curry paste – Adjust the amount you add to your heat preference.
• Optional: Thai chilies. Add these if you want more heat!

Step-by-step instructions

You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.

Here are some step-by-step photos and brief instructions to show you how easy it is to make Tom Kha Gai soup at home!

1. Heat the coconut oil in a Dutch oven or other large pot, then add the onions, garlic, ginger, red curry paste, and lemongrass. Saute lightly.
2. Add the chicken.
3. Stir and cook until the chicken has browned lightly on all sides and is nicely coated in the seasonings.

4. Add the broth and bring to a boil.
5. Lower heat and add coconut milk and mushrooms. Simmer until chicken is cooked through, anywhere from 3-7 minutes.
6. Add the fish sauce, soy sauce, lime juice. Stir to combine.
7. Serve garnished with cilantro and green onions.

Recipe FAQs

Serving suggestions

This Thai coconut chicken soup is absolutely delicious on its own. But it’s also wonderful served with garlic rice or jasmine rice, and a Thai Beef Noodle Salad.

This soup can also be served as a starter before Beef Pad Thai, Beef Pad See Ew, or Thai Peanut Curry.

Add it to a casual dinner party menu with Shrimp Summer Rolls and Thai Lemongrass Chicken.