Thai Coconut Chicken Soup (Tom Kha Gai)
An aromatic and creamy Thai soup made with coconut milk, chicken, mushrooms, and galangal. It's a perfect balance of spicy, sour, and savory flavors.
About This Gai Recipe
About This Recipe
Thai Coconut Chicken Soup (Tom Kha Gai) is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. An aromatic and creamy Thai soup made with coconut milk, chicken, mushrooms, and galangal. It's a perfect balance of spicy, sour, and savory flavors. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Thai Coconut Chicken Soup (Tom Kha Gai) is the kind of dish that rewards care and always feels worth repeating.
Thai Coconut Chicken Soup (Tom Kha Gai) Ingredients
- 2 cans (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 lb chicken breast, sliced thin
- 2 cups mushrooms, sliced
- 3 tbsp lemongrass paste (or 1 stalk, bruised)
- 2 tbsp fresh ginger, grated
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 -2 Thai bird's eye chilies, sliced (optional)
- Fresh cilantro for garnish
How to Make Thai Coconut Chicken Soup (Tom Kha Gai)
- 1
Pour the coconut milk and chicken broth into a large pot. Bring to a gentle simmer over medium heat. Do not let it boil vigorously, or the coconut milk may separate.
- 2
Add the lemongrass paste (or stalk), grated ginger, and sliced chilies. Simmer for 5 minutes to infuse the broth with aromatic flavors.
- 3
Add the sliced chicken and mushrooms. Simmer for 5-7 minutes until the chicken is cooked through and mushrooms are tender.
- 4
Turn off the heat. Stir in the fish sauce and lime juice. Taste and adjust—add more lime for sourness or fish sauce for saltiness.
- 5
Remove the lemongrass stalk if you used a fresh one. Ladle into bowls and garnish generously with fresh cilantro.
- 6
Serve immediately with jasmine rice. This soup is meant to be eaten as a main component of the meal, not just a starter.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Thai Coconut Chicken Soup (Tom Kha Gai).
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
420
Calories
30g
Protein
28g
Fat
12g
Carbs
Serving Suggestions
Serve Thai Coconut Chicken Soup (Tom Kha Gai) with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Thai Coconut Chicken Soup (Tom Kha Gai)
An aromatic and creamy Thai soup made with coconut milk, chicken, mushrooms, and galangal. It's a perfect balance of spicy, sour, and savory flavors.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 servings
Ingredients
- 2 cans (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 lb chicken breast, sliced thin
- 2 cups mushrooms, sliced
- 3 tbsp lemongrass paste (or 1 stalk, bruised)
- 2 tbsp fresh ginger, grated
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1-2 Thai bird's eye chilies, sliced (optional)
- Fresh cilantro for garnish
Instructions
- Pour the coconut milk and chicken broth into a large pot. Bring to a gentle simmer over medium heat. Do not let it boil vigorously, or the coconut milk may separate.
- Add the lemongrass paste (or stalk), grated ginger, and sliced chilies. Simmer for 5 minutes to infuse the broth with aromatic flavors.
- Add the sliced chicken and mushrooms. Simmer for 5-7 minutes until the chicken is cooked through and mushrooms are tender.
- Turn off the heat. Stir in the fish sauce and lime juice. Taste and adjust—add more lime for sourness or fish sauce for saltiness.
- Remove the lemongrass stalk if you used a fresh one. Ladle into bowls and garnish generously with fresh cilantro.
- Serve immediately with jasmine rice. This soup is meant to be eaten as a main component of the meal, not just a starter.
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