Name: Authentic Thai Coconut Chicken Soup (Tom Kha Gai)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: thai
Ingredients: 3 cups chicken broth; 1 can (13.5 oz) full-fat coconut milk; 2 stalks lemongrass, trimmed and smashed; 4–6 slices galangal (or ginger); 5–6 kaffir lime leaves, torn; 1 cup cooked chicken breast or thigh, thinly sliced; 1 cup mushrooms, sliced; 1 small red chili or Thai bird’s eye chili, halved; 2 tbsp fish sauce; 1 tbsp lime juice; 1 tsp palm sugar or brown sugar; Fresh cilantro, chopped; Scallions, thinly sliced; Lime wedges for serving

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If you’re looking to warm your soul with a bowl of fragrant, creamy, and tangy soup, this traditional Thai Coconut Chicken Soup, or Tom Kha Gai, is exactly what you need. It’s an iconic Thai dish that beautifully balances the rich creaminess of coconut milk with the sharp zest of lime, the earthiness of galangal and lemongrass, and a hint of heat from chili. Whether you’re new to Thai cuisine or a seasoned fan, this soup delivers complex flavors in a comforting, easy-to-make package.

Authentic Thai Coconut Chicken Soup (Tom Kha Gai)

Why You’ll Love This Recipe

This soup is a perfect blend of creamy and fresh with aromatic herbs that infuse every spoonful with authentic Thai flavor. The tender chicken and mushrooms soak up the broth’s complexity, while the lemongrass, galangal, and kaffir lime leaves lend an unmistakable citrusy warmth that feels both exotic and soothing. The finishing touch of fish sauce and lime juice creates a beautiful harmony of salty, sour, and sweet, making it impossible to resist. Plus, it’s a one-pot wonder that comes together quickly, perfect for weeknight dinners or anytime you want something nourishing and vibrant.

Ingredients

(tip: you can find a full list of ingredients and measurements in the recipe card below)

3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 stalks lemongrass, trimmed and smashed
4–6 slices galangal (or ginger if unavailable)
5–6 kaffir lime leaves, torn
1 cup cooked chicken breast or thigh, thinly sliced
1 cup mushrooms (straw or button), sliced
1 small red chili or Thai bird’s eye chili, halved
2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar or brown sugar
Fresh cilantro, chopped
Scallions, thinly sliced
Lime wedges for serving

Instructions

In a soup pot, combine the chicken broth and coconut milk. Add the lemongrass stalks, galangal slices, and torn kaffir lime leaves.
Simmer over medium heat for 10–15 minutes to allow the flavors to infuse.
Add the sliced mushrooms and chili to the pot, and simmer for an additional 5 minutes.
Stir in the sliced chicken. If using raw chicken, cook for 5–7 minutes until just done; if cooked, heat through for 2–3 minutes.
Add the fish sauce, lime juice, and palm sugar. Stir well and taste to adjust the seasoning as needed.
Remove the lemongrass, galangal, and kaffir lime leaves with a slotted spoon before serving.
Serve hot, garnished with fresh cilantro, scallions, and lime wedges on the side.

Variations

Feel free to customize this soup based on what you have on hand. Substitute chicken with shrimp or tofu for a seafood or vegetarian version. Swap galangal for fresh ginger if it’s hard to find. Adjust the heat by adding more or less chili or using a milder pepper. For a richer flavor, add a splash of Thai chili paste (nam prik pao) or a few sliced shallots. You can also toss in additional vegetables like baby corn or bell peppers for extra texture.

Heating and Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from curdling. This soup does not freeze well, as the texture of coconut milk may separate when thawed.

Frequently Asked Questions

Can I make this soup without coconut milk?

Coconut milk is essential for the creamy texture and flavor, but you can use coconut cream for a richer version or a coconut milk alternative for dietary preferences.

What can I substitute for galangal?

Fresh ginger is the closest substitute, though it has a slightly different flavor.

How spicy is this soup?

It varies depending on the type and amount of chili used. Bird’s eye chili adds significant heat; use less or omit for a milder version.

Can I use chicken thighs instead of breast?

Yes, chicken thighs add more flavor and tenderness to the soup.

Is this recipe gluten-free?

Yes, if you use gluten-free fish sauce.

How do I prepare lemongrass for soup?

Trim the stalk, smash it with the back of a knife, and cut into large pieces for easy removal after cooking.

Can I make this soup ahead of time?

Yes, but add fresh herbs and lime juice just before serving to keep flavors bright.

What’s the best way to serve this soup?

Serve hot with steamed jasmine rice and lime wedges on the side.

Can I freeze Tom Kha Gai?

Freezing is not recommended due to coconut milk separating and affecting texture.

Can I use dried kaffir lime leaves?

Yes, but fresh leaves provide more vibrant flavor.

Conclusion

Tom Kha Gai is a timeless Thai classic that delivers comforting warmth, bright citrus, and fragrant herbs in every spoonful. Its rich coconut broth paired with tender chicken and mushrooms makes it a perfect dish for any season. Easy to prepare and packed with authentic flavors, this soup is a must-try for anyone who loves vibrant and nourishing meals.

Chef sara