This Tom Kha Gai Soup is comfort in a bowl. Creamy coconut milk and tender chicken come together in 30 minutes, making even the busiest nights feel special.
Creamy coconut milk and tender poached chicken make this Thai-style Tom Kha Gai hearty and satisfying!
Table of Contents
Reasons to Love This Thai Soup
- Thai Tom Kha Gai soup is our go-to comfort food with its rich coconut milk, tender chicken, and fresh, fragrant herbs.
- I love how easy the Thai Tom Kha Gai soup recipe is, yet it feels like something you’d get from a fancy restaurant.
- It’s incredibly quick! Even if you take your time with the prep work, you can still have this ready in under half an hour—perfect for those busy nights!
Recipe Ingredients
- Unsweetened Coconut Milk: This gives the soup its creamy, rich texture and a touch of sweetness that perfectly balances out the spice.
- Lemongrass Stalks: I love how lemongrass adds a fresh, citrusy brightness that lifts all the other flavors. It’s that zingy note that makes the soup feel light and refreshing.
- Thai Bird’s Eye Chili: A little chili goes a long way! It adds just the right amount of heat to make this dish exciting.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Wild Lime Leaves Alternative: If you can’t find wild lime leaves, try using lime zest with a splash of fresh lime juice for that citrusy flavor. You can also use galangal to add a warm, peppery depth, or kaffir lime leaves for a similar aromatic, citrusy note.
- Coconut Milk Variation: For this recipe, you can use either full-fat or light unsweetened coconut milk. Full-fat coconut milk offers a rich, creamy texture that makes the soup extra comforting, while light coconut milk is thinner and less creamy. If you want that classic, luxurious flavor, go with full-fat.
How to Make Tom Kha Gai Soup
Step #1: Combine the coconut milk and chicken broth in a medium saucepan over medium-high heat. Allow the liquid to come to a boil, then stir in the lemongrass, ginger, and lime leaves (if using). Add the chicken and mushrooms, and simmer over medium heat for 10 minutes (or until the chicken is cooked through).
Step #2: Remove the lemongrass and lime leaves. Stir in the fish sauce, scallions, and chilies. Pour into a large serving bowl and serve hot with plenty of cilantro and lime wedges for the table.
Expert Tips
- Simmer, Don’t Boil: When simmering the soup, keep the heat on medium to avoid boiling. Boiling can cause the coconut milk to separate, which affects the texture and appearance of the soup.
- Strain the Broth: For a smoother texture, strain the broth before adding the final ingredients. This removes any tough bits of lemongrass or ginger that can be left behind.
FAQs
Sliced bell peppers, baby corn, or snow peas work great and add a nice crunch. Just toss them in with the chicken and mushrooms, and let them simmer until tender. It’s a simple way to make the soup heartier and more nutritious.
Yes, you can easily substitute vegetable broth for chicken broth in Tom Kha Gai Soup. The soup will still be delicious, with a slightly lighter taste.
Fresh cilantro, sliced green onions, Thai chilies, and Thai basil are great garnishes. A squeeze of lime juice before serving also brightens and enhances the flavors.
Storage Info
Store Thai Coconut Soup leftovers in an airtight container and refrigerate for up to 3 days. To freeze, just allow it to cool completely before freezing in a freezer-safe container for up to 2 months.
To reheat, thaw overnight in the fridge if frozen, then warm it on the stove over low heat until heated through. Stir gently to maintain the creamy texture, and avoid boiling to prevent the coconut milk from separating. You can also reheat it in the microwave—heat in short bursts, stirring in between, until just warmed through.
More Delicious Soup Recipes You’ll Love
Tom Kha Gai Soup Recipe
Ingredients
- 1 14 oz can unsweetened coconut milk
- 2 cups low-sodium chicken broth
- 2 lemongrass stalks
- 1 tbsp chopped ginger root
- 4 wild lime leaves - optional
- 1 cup thinly sliced mushrooms
- 1 pound chicken breasts - cut into bite-sized pieces
- 4 teaspoons fish sauce
- 2 scallions - sliced
- 1 Thai bird’s eye chili - sliced
- 4 lime wedges
- Cilantro for garnish
Instructions
- Combine the coconut milk and chicken broth in a medium saucepan over medium-high heat. Allow the liquid to come to a boil, then stir in the lemongrass, ginger, and lime leaves (if using). Add the chicken and mushrooms, and simmer over medium heat for 10 minutes (or until the chicken is cooked through).
- Remove the lemongrass and lime leaves. Stir in the fish sauce, scallions, and chilies. Pour into a large serving bowl and serve hot with plenty of cilantro and lime wedges for the table.
NOTES
Nutrition
Lemon grass..Oh my goodness, brings back memories. Beautiful combination. Thanks for sharing.
You’re going to love a new lemongrass post I have coming up in a few weeks! 🙂
I don’t mind the Thai recipes – keep em coming! I never eat fast food any more these days… but if they came up with a way to do fast food Thai, I’d be all over it. 😉
OK, business idea! Are you in?? haha
This was my first fully Thai recipe I tried and man oh man, was it good! I’ve barely finished lunch and I’m already planning it for next time. 🙂 It’s a great recipe! 🙂
This is why I blog 🙂 I’m so glad you like it!!