A creamy, fragrant Thai soup made with tender chicken, coconut milk, mushrooms, lemongrass, galangal, makrut lime leaves, lime juice, and Thai chilies. The classic flavor profile balances creamy, salty, sour, slightly sweet, and spicy flavors.
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Cuisine: Thai
Difficulty: Easy
Ingredients
For the Soup
1 tablespoon olive oil or neutral cooking oil
1 lb (450 g) boneless, skinless chicken thighs or chicken breast, thinly sliced
4 cups low-sodium chicken broth
1 can (13.5–14 oz / 400 ml) full-fat unsweetened coconut milk
5 oz (140 g) mushrooms, sliced
2 stalks lemongrass, trimmed, bruised, and cut into pieces
1½-inch piece fresh galangal, thinly sliced
4–5 makrut lime leaves, lightly torn
2–4 Thai red chilies, sliced or crushed, according to taste
2 tablespoons fish sauce
1 tablespoon coconut sugar or brown sugar
3 tablespoons fresh lime juice
½ teaspoon salt, or to taste
¼ cup fresh cilantro, chopped
2 green onions, sliced
Galangal, lemongrass, makrut lime leaves, coconut milk, fish sauce, lime juice, and chilies are traditional components of Tom Kha Gai.
Optional Additions
1 tablespoon Thai red curry paste for extra color and spice
1 small tomato, cut into wedges
Extra sliced Thai chilies for garnish
Extra cilantro
Lime wedges for serving
Instructions
1. Prepare the Aromatics
Lightly crush the lemongrass with the side of a knife. This helps release its fragrance.
Slice the galangal thinly and tear the makrut lime leaves. If using whole dried lime leaves, gently crush them between your fingers before adding them.
2. Cook the Aromatic Broth
Heat a large soup pot over medium heat.
Add the chicken broth, lemongrass, galangal, and makrut lime leaves. Bring to a gentle simmer and cook for 8–10 minutes so the aromatics can flavor the broth.
3. Add the Mushrooms
Add the sliced mushrooms and simmer for approximately 3–5 minutes, until they begin to soften.
4. Add the Coconut Milk
Pour in the coconut milk and stir gently.
Keep the soup at a gentle simmer rather than a hard boil. High heat can cause coconut milk to separate.
5. Add the Chicken
Add the thinly sliced chicken.
Simmer gently for about 7–10 minutes, or until the chicken is completely cooked through.
Do not overcook the chicken, especially if using chicken breast.
6. Season the Soup
Add:
Fish sauce
Coconut sugar or brown sugar
Thai chilies
Salt
Stir gently and taste.
The soup should have a delicious balance of salty, creamy, sour, spicy, and slightly sweet flavors.
7. Add the Lime Juice
Turn the heat to low or remove the pot from the heat.
Add the fresh lime juice and stir.
Adding lime juice toward the end helps preserve its fresh, bright flavor.
8. Finish and Serve
Stir in the chopped cilantro and green onions.
Taste once more and adjust:
More lime juice for acidity
More fish sauce for saltiness
More chili for heat
A little sugar for balance
A splash of broth if the soup is too rich
Remove the lemongrass and large pieces of galangal before serving if desired.
Ladle into bowls and garnish with cilantro, green onions, sliced chilies, and a lime wedge.
Nutrition Information
Approximate per serving, assuming 4 servings and using chicken breast, full-fat coconut milk, and the ingredients above:
Calories: 390–430 kcal
Protein: 34–38 g
Carbohydrates: 12–15 g
Fat: 23–27 g
Saturated Fat: 17–21 g
Fiber: 2–3 g
Sugar: 5–7 g
Sodium: approximately 1,200–1,600 mg
Nutrition will vary significantly depending on the coconut milk, chicken cut, broth, and especially the amount of fish sauce used. Published Tom Kha Gai recipes also show considerable variation in nutrition depending on their ingredient ratios.
Nut & Allergen Information
Tree nuts: No added tree nuts.
Peanuts: No peanuts.
Dairy: Naturally dairy-free if all packaged ingredients are dairy-free.
Eggs: Egg-free.
Gluten: The basic ingredients are naturally gluten-free, but check the labels of chicken broth, fish sauce, curry paste, and other packaged ingredients if you need a strictly gluten-free soup.
Soy: Usually soy-free, but check packaged broth and curry paste.
Coconut: Contains coconut. Coconut is botanically a fruit but is treated as a tree-nut allergen in some food-labeling contexts, so anyone with a coconut allergy should avoid it and check with their healthcare professional.
Fish: Contains fish through fish sauce. For a fish-free version, use a suitable fish-free Thai seasoning alternative.
Shellfish: No shellfish in the basic recipe, but check fish sauce and curry paste labels for cross-contact if this is important.
Q&A
What is Thai Coconut Chicken Soup called?
The traditional Thai name is Tom Kha Gai, meaning a coconut-based soup with chicken and galangal.
Can I use chicken breast instead of thighs?
Yes. Chicken breast works very well, but slice it thinly and avoid overcooking it so it stays tender.
Can I use ginger instead of galangal?
Yes, if galangal isn’t available. However, galangal has a distinctive peppery, citrusy flavor, so ginger will produce a slightly different soup.
Can I use regular lime leaves?
If you can find makrut lime leaves, use them for the most authentic flavor. If unavailable, some recipes use finely grated lime zest as an alternative.
Can I make it less spicy?
Absolutely. Use just one chili, remove the seeds, or leave the chilies out completely.
Can I make it without fish sauce?
Yes. For a vegetarian/fish-free version, use a suitable vegetarian Thai seasoning or soy/tamari-based alternative, keeping in mind that this changes the traditional flavor.
Can I add vegetables?
Yes. Mushrooms are traditional, and you can also add baby spinach, bok choy, bell peppers, zucchini, or cabbage.
Can I make this soup keto-friendly?
Yes. Omit the sugar or use a keto-friendly sweetener, choose a low-carb broth, and avoid serving it with rice.
Can I make it high protein?
Yes. Use extra chicken and slightly reduce the coconut milk. You can also add mushrooms and other low-carb vegetables.
Can I prepare it ahead of time?
Yes. Refrigerate the cooled soup in an airtight container and use it within about 3 days.
Can I freeze it?
It can be frozen, although coconut-based soups may change texture slightly after thawing. Reheat gently rather than boiling vigorously.
What should I serve with it?
Serve it on its own for a light meal, or with steamed jasmine rice for a more filling meal.
How do I make the soup extra creamy?
Use full-fat coconut milk rather than light coconut milk. Full-fat coconut milk provides the richest texture and flavor.
Why shouldn’t I boil the coconut milk hard?
A vigorous boil can cause the coconut milk to separate, leaving the soup oily and less creamy. Keep it at a gentle simmer.
Recipe Tips
Use full-fat unsweetened coconut milk for the best creamy texture.
Fresh galangal gives the most traditional flavor.
Bruise the lemongrass before simmering.
Add lime juice near the end.
Start with fewer chilies and increase the heat gradually.
Taste before adding extra salt because fish sauce is already quite salty.
Don’t vigorously boil the finished soup.
For meal prep, store the soup separately from rice or noodles.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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