Thai Coconut Chicken Soup (Tom Kha Gai)
A creamy, fragrant Thai-style chicken soup made with tender chicken, coconut milk, mushrooms, ginger, lemongrass, lime, and a little chili. The combination of creamy coconut, bright lime, savory fish sauce, and aromatic herbs gives this soup its classic sweet-sour-salty-spicy balance.
Servings: 4–6
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: about 40–45 minutes
Difficulty: Easy
Ingredients
For the soup
1½ lb boneless, skinless chicken breasts or thighs, thinly sliced
4 cups low-sodium chicken broth
1 can (13.5–14 oz) full-fat coconut milk
1½ cups sliced mushrooms
1 stalk lemongrass
1½-inch piece fresh ginger, thinly sliced
3–4 kaffir lime leaves, torn, if available
3 cloves garlic, lightly crushed
1–2 Thai red chilies, sliced, or ½–1 teaspoon red pepper flakes
2 tablespoons fish sauce
1 tablespoon brown sugar or coconut sugar
2–3 tablespoons fresh lime juice
½ cup sliced green onions
¼ cup fresh cilantro, chopped
1 tablespoon neutral oil
Salt, only if needed
Optional vegetables
1 small carrot, thinly sliced
½ cup snow peas
½ cup baby spinach
½ cup cherry tomatoes, halved
Lemongrass, ginger/galangal, lime leaves, coconut milk, chicken, fish sauce, and lime are common components of Tom Kha-style soups.
Instructions
1. Prepare the aromatics
Trim the dry ends from the lemongrass. Cut the stalk into several pieces and gently crush them with the flat side of a knife. This helps release its citrusy aroma.
Slice the ginger, crush the garlic, and tear the kaffir lime leaves.
2. Sauté the chicken
Heat the oil in a large soup pot over medium heat.
Add the chicken and cook for about 2–3 minutes, stirring occasionally. You don’t need to fully brown it; it will finish cooking in the soup.
Remove the chicken temporarily and set aside.
3. Build the aromatic broth
Add the chicken broth to the same pot.
Add:
Lemongrass
Ginger
Garlic
Kaffir lime leaves
Chilies
Bring to a gentle simmer and cook for 8–10 minutes. This allows the aromatics to infuse the broth. Similar Tom Kha recipes use a short aromatic simmer before adding the coconut milk and chicken.
4. Add coconut milk
Reduce the heat to medium-low.
Pour in the coconut milk and stir gently.
Do not aggressively boil the coconut milk, because high heat can cause it to separate. A gentle simmer keeps the soup creamy.
5. Add mushrooms and vegetables
Add the sliced mushrooms and any optional vegetables you’re using.
Simmer for about 4–5 minutes, until the vegetables begin to soften.
6. Return the chicken
Add the chicken back to the pot.
Simmer gently for 5–7 minutes, or until the chicken is completely cooked through.
Chicken should reach 165°F/74°C internally.
7. Balance the flavor
Stir in:
Fish sauce
Brown sugar
Fresh lime juice
Taste the soup.
Adjust as needed:
More lime → more tangy
More fish sauce → more salty/umami
More sugar → slightly sweeter
More chili → spicier
More coconut milk → creamier and milder
For the brightest flavor, add the lime juice toward the end rather than boiling it for a long time.
8. Finish and serve
Remove the lemongrass pieces, ginger slices, and kaffir lime leaves before serving if desired. These ingredients are primarily used to flavor the broth and aren’t normally eaten.
Stir in the green onions and cilantro.
Serve hot with extra lime wedges and fresh cilantro.
Nutrition Information
Approximate per serving, assuming 6 servings:
Calories: 330–380
Protein: 30–35 g
Carbohydrates: 10–13 g
Fat: 19–23 g
Saturated fat: 14–17 g
Fiber: 1–3 g
Sugar: 4–7 g
Sodium: approximately 700–1,000 mg
Nutrition varies depending on the coconut milk, chicken cut, broth, fish sauce, sugar, and serving size.
For comparison, a lighter Thai chicken-coconut soup from Boston Medical Center lists 256 calories, 26 g protein, 17 g carbohydrates, and 9 g fat per serving, showing how substantially the nutrition can change with lighter coconut milk and different ingredient quantities.
Dietary Information
Gluten-free: Yes, when using certified gluten-free fish sauce and broth.
Dairy-free: Yes.
Nut-free: Yes, when prepared without peanut toppings or nut-containing ingredients.
Low-carb: Yes, especially without noodles or rice.
Keto-friendly: Can be keto-friendly if you use unsweetened coconut milk and keep added sugar very low or replace it with a keto-friendly sweetener.
High-protein: Yes, thanks to the chicken.
Vegetarian: Not as written; use vegetable broth and replace chicken/fish sauce with suitable vegetarian alternatives.
Paleo: Can be adapted by using compliant broth and coconut aminos instead of soy sauce if needed.
Helpful Tips
For richer soup: Use full-fat unsweetened coconut milk.
For lighter soup: Use light coconut milk or replace part of the coconut milk with additional chicken broth.
Can’t find kaffir lime leaves? Use fresh lime zest as a practical substitute.
Can’t find galangal? Fresh ginger works well, although galangal has a sharper, more peppery flavor.
Want more protein? Increase the chicken to 2 lb.
Want it spicy? Add Thai chilies, chili paste, or red pepper flakes.
Want a complete meal? Serve with jasmine rice or rice noodles. For a low-carb version, skip the rice and noodles and add extra mushrooms, spinach, or zucchini.
Storage
Cool leftovers promptly and refrigerate in an airtight container for up to 3–4 days.
Reheat gently on the stovetop over medium-low heat. Avoid a hard boil so the coconut milk stays smooth.
The soup can also be frozen, although the coconut milk may change texture slightly after thawing.
Q&A
Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs are especially good because they stay tender and flavorful in soup.
Can I use rotisserie chicken?
Absolutely. Shred about 3–4 cups cooked chicken and add it near the end, just long enough to heat through.
Can I make this soup without fish sauce?
Yes. Use coconut aminos or a suitable soy sauce alternative, although the flavor won’t be exactly the same.
What is Tom Kha Gai?
Tom Kha Gai is a Thai coconut chicken soup traditionally characterized by coconut milk, aromatics such as galangal and lemongrass, lime, and savory seasoning.
Is Thai Coconut Chicken Soup spicy?
It can be. The spice level depends mostly on the amount and type of chili used. Start mild and increase the heat gradually.
Can I make it without lemongrass?
Yes. Lime zest can provide some of the citrus character, although fresh lemongrass gives a more authentic flavor.
Can I use canned mushrooms?
Yes. Drain and rinse them well before adding.
Can I add noodles?
Yes. Rice noodles are an excellent addition. Add them according to their package cooking time so they don’t become mushy.
Is this soup good for meal prep?
Yes. Store the soup separately from rice or noodles when possible. Reheat gently and add fresh lime and cilantro after reheating for better flavor.
Why did my coconut milk separate?
The soup was probably heated too aggressively. Keep the soup at a gentle simmer rather than a rolling boil.
How can I make it less salty?
Use low-sodium broth and reduce the fish sauce. You can also add more unsweetened coconut milk or broth to dilute the soup.
How can I make it creamier?
Use full-fat coconut milk and simmer gently. Avoid boiling it hard.
Can I make this soup ahead of time?
Yes. The flavors often develop nicely after resting. For the freshest taste, add cilantro and a squeeze of lime immediately before serving.
