Thai Coconut Chicken Soup (Tom Kha Gai) worth the stop

Thai coconut chicken soup (Tom Kha Gai) is a cozy, fragrant bowl that feels both nourishing and a little luxurious. Creamy coconut milk, tender chicken, and bright Thai aromatics come together in a weeknight-friendly soup that tastes like it came from your favorite Thai restaurant.

If you're looking for a cozy, nourishing soup with tasty Thai flavors, you'll love this Thai Coconut Chicken Soup! Known as Tom Kha Gai soup, We enjoyed it for years from our favorite local Thai restaurants.

Then, We finally had the chance to try it during the travels throughout Thailand and it reinforced the love of this soup! We knew We had to try to make a from-scratch authentic version at home.

This soup greets you with lovely bright lemongrass and lime aromas. The broth is smooth, light, and velvety, with citrusy zip and gentle heat. Each sip feels comforting without being heavy.

Soft chicken, mushrooms, and herbs complete the package to make this Thai coconut chicken soup deeply satisfying. It is the kind of meal that helps reset your mood and warms you up from the inside out on a cool day.

A little history behind Tom Kha Gai

Tom Kha Gai comes from central Thailand, where coconut milk and fresh herbs are pantry staples. It is a classic home-style soup, often served family-style and enjoyed year-round.

Why you'll love this family favorite recipe!

It comes together quickly, even on busy weeknights.
The ingredients feel special but are simple to find (see the substitutions in the Ingredient Notes section).
The flavors are bold without being overwhelming.
It reheats beautifully for lunch the next day.
It feels comforting yet fresh and energizing.

Ingredient notes

We am able to find all of these ingredients at the local grocery store, but We've included substitutions below as well.

Chicken– Boneless, skinless chicken thighs stay juicy and tender. You can either cut the chicken into thin strips or small chunks or cubes.
Coconut milk – Use full-fat for the creamiest broth.
Lemongrass – Remove the tough outer layers and only use the soft inner layers of the lemongrass stalk. If you press it to lightly bruise it, that will help release the tasty aromas (although that step isn't mandatory).
Ginger – Galangal is the traditional Thai ingredient, so you can use that if you can find it. But ginger works well too, and because We always have a huge amount of fresh ginger root in the freezer at all times, this is what We use for most recipes. You can either slice into thin slices, or mince.
Mushrooms – Shiitake mushrooms work well, but We also use cremini mushrooms because they tend to be easier to find year-round. Both work nicely.
Fish sauce – Adds depth and savory balance.
Lime juice– Freshly squeezed lime juice is essential for brightness.
Cilantro – Adds a fresh, herbal finish.
Red curry paste – Adjust the amount you add to your heat preference.
Optional: Thai chilies. Add these if you want more heat!

Step-by-step instructions

You'll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.

Here are some step-by-step photos and brief instructions to show you how simple it is to make Tom Kha Gai soup at home!

Heat the coconut oil in a Dutch oven or other large pot, then add the onions, garlic, ginger, red curry paste, and lemongrass. Saute lightly.
Add the chicken.
Stir and cook until the chicken has browned lightly on all sides and is nicely coated in the seasonings.

4. Add the broth and bring to a boil.
5. Lower heat and add coconut milk and mushrooms. Simmer until chicken is cooked through, anywhere from 3-7 minutes.
6. Add the fish sauce, soy sauce, lime juice. Stir to combine.
7. Serve garnished with cilantro and green onions.

Marlynn's Tip

Recipe Tip

If using large thin slices of ginger or galangal, you can remove them before serving. Some people don't enjoy biting into a large piece.

Recipe FAQs

Can We make Tom Kha Gai soup ahead of time?

Yes. The flavors deepen overnight and it reheats gently on the stove.

Is Tom Kha Gai spicy?

It can be mild or spicy depending on how much chili you add.

Can We make this Thai coconut chicken soup dairy-free and gluten-free?

It is naturally dairy-free and gluten-free when using gluten-free fish sauce.

What's the best way to store leftover soup?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can We freeze Thai coconut chicken soup?

You can freeze this soup, although be aware that the coconut milk may slightly separate when reheated. We recommend eating this fresh within a few days instead.

Serving suggestions

This Thai coconut chicken soup is absolutely tasty on its own. But it's also wonderful served with garlic rice or jasmine rice, and a Thai Beef Noodle Salad.

This soup can also be served as a starter before Beef Pad Thai, Beef Pad See Ew, or Thai Peanut Curry.

Add it to a casual dinner party menu with Shrimp Summer Rolls and Thai Lemongrass Chicken.

🍷 🥂 Wine pairings

Serve Thai coconut chicken soup with a slightly off-dry white wine. Two that We recommend pairing with Tom Kha Gai:
Off-dry riesling – The gentle sweetness balances the chili heat and bright citrus notes.
Gewürztraminer – Its aromatic profile echoes the lemongrass and lime leaves beautifully.

Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Thai Coconut Chicken Soup (Tom Kha Gai Soup)

By Marlynn Schotland Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 8 servings A nourishing, hearty yet light and refreshing soup with tasty Thai flavors.

Ingredients

1 Tablespoon coconut oil, measured in solid form
½ cup finely diced yellow onion
3-5 thin slices ginger, or galangal
1 stalk lemongrass, using only the center soft part, thinly sliced
2 teaspoons Thai red curry paste
1 lb boneless, skinless chicken thighs, cut into small strips or cubes.
4 cups chicken broth
2 cans (15-ounce cans) coconut milk
8 oz cremini mushrooms, sliced into halves or quarters
2 Tablespoons fish sauce
2 Tablespoons lime juice
1 Tablespoon soy sauce
chopped green onion and/or cilantro, for garnish

Instructions

Heat coconut oil in a large Dutch oven over medium heat. Once the coconut oil has melted, add the onion, garlic, ginger, lemongrass, red curry paste, and sauté together for 1-2 minutes, simply until the onions and garlic become soft and fragrant.
Add the chicken and cook together, stirring regularly, until all sides of the chicken pieces are lightly browned (about 5 minutes).
Pour in the chicken broth, increase heat to medium-high and bring to a boil.
Lower heat to medium, then pour in the coconut milk and add the mushrooms.
Simmer on medium until the chicken is cooked through and a thermometer inserted into the center of one of the larger pieces of chicken reads 165°F.
Turn off the heat, then add the fish sauce, lime juice, and soy sauce.
Serve garnished with cilantro and green onions.

Notes

Makes approximately 6-8 servings. Heat level: this recipe makes what might be considered medium spicy soup. Reduce the amount of Thai red curry paste to one teaspoon (or even less) if you prefer it to be mild. Storage: store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 295 kcal, Carbohydrates: 7 g, Protein: 15 g, Fat: 25 g, Saturated Fat: 20 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.01 g, Cholesterol: 56 mg, Sodium: 980 mg, Potassium: 545 mg, Fiber: 0.5 g, Sugar: 2 g, Vitamin A: 215 IU, Vitamin C: 3 mg, Calcium: 39 mg, Iron: 4 mg

Nutrition information is automatically calculated, so should only be used as an approximation.