Name: Easy Tom Kha Gai Thai Coconut Chicken Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai
Ingredients: 12 ounces boneless skinless chicken thighs (or chicken breast, cut into thin strips); 2 teaspoons cornstarch; 2 teaspoons neutral oil; 2 teaspoons fish sauce; 1 tablespoon neutral oil; 8 ounces mushrooms (oyster, shiitake, cremini or button, torn or sliced); 3 cups chicken stock; 1 stalk lemongrass (bottom half only, outer layers removed, scored); 8 slices galangal; 3 fresh or dried makrut lime leaves (or zest of 1 lime); 1–2 Thai chilies (cut in half, optional); 1 tablespoon Thai red curry paste (optional); 1 tablespoon palm sugar (or light brown sugar); 14 ounces coconut milk (1 can); 3 tablespoons lime juice; 1/4 cup cilantro (or scallions, roughly chopped)

There’s something comforting and delightfully exotic about a warm bowl of Thai coconut chicken soup, and this Easy Tom Kha Gai Thai Coconut Chicken Soup Recipe is exactly that. Creamy, tangy, and full of fresh herbs—it's a quick way to transport your taste buds without leaving your kitchen.

A white speckled bowl holds a creamy, light orange soup filled with several layers: soft light pink chicken slices, pale beige mushroom pieces, and bright green cilantro leaves floating in the broth. A single small red chili rests on top, adding a touch of color. A silver spoon with a brown wooden handle lifts a portion of the chicken and broth from the bowl. The bowl is placed on a textured blue and red woven cloth that sits on a brown bamboo mat. In the background, a white bowl with faint floral designs is softly blurred. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Tom Kha Gai Thai Coconut Chicken Soup Recipe
Top Tip
How to Serve Easy Tom Kha Gai Thai Coconut Chicken Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Tom Kha Gai Thai Coconut Chicken Soup Recipe

Why You'll Love This Recipe

After making this soup a handful of times, I’ve realized why it quickly became my go-to for busy weeknights and casual dinner parties alike. The balance of flavors is spot-on—bright lime, warming galangal, and creamy coconut all mingle in one pot. You’ll be amazed at how easy it is to nail authentic Thai flavors at home!

Quick & Effortless: Ready in just 30 minutes, making it perfect for when you want something impressive without the fuss.
Flavor Packed: The combination of lemongrass, galangal, and makrut lime leaves gives this soup that unmistakable fresh Thai aroma and taste.
Flexible Ingredients: You can easily swap mushrooms or chicken cuts based on preference or what’s in your fridge.
Comfort Meets Exotic: It’s the kind of soup that warms you up with a delicious twist—creamy, tangy, and just a touch spicy.

Ingredients & Why They Work

The magic behind this Easy Tom Kha Gai Thai Coconut Chicken Soup Recipe lies in how well these ingredients play off each other. From savory chicken thighs to fragrant herbs, every element adds a layer of flavor that builds a big taste from simple staples. When shopping, try to find fresh galangal and makrut lime leaves if you can—they really elevate the dish.

Flat lay of boneless skinless chicken thighs cut into thin strips, a small white bowl of cornstarch, a small white bowl with neutral cooking oil, a small white bowl with fish sauce, a cluster of fresh oyster mushrooms torn into pieces, a fresh stalk of lemongrass with the tough outer layers removed and scored in half lengthwise, thin slices of fresh galangal root arranged neatly, three fresh makrut lime leaves, two fresh Thai red chilies cut in half, a small white bowl with Thai red curry paste, a small white bowl with palm sugar, a small white bowl filled with coconut milk, a small white bowl with freshly squeezed lime juice, and a small bunch of fresh cilantro roughly chopped, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: Their higher fat content keeps the meat tender and juicy—perfect for absorbing all the soup’s flavors.
Cornstarch: Helps the chicken juices thicken slightly, giving the broth a nice silky texture.
Neutral oil: Use something like vegetable or canola oil to sauté without overpowering the delicate flavors.
Fish sauce: Adds the essential salty umami that’s signature in Thai cooking.
Mushrooms: I love using a mix—oyster for earthiness, shiitake for a slight smoky note, but whatever you find fresh works!
Chicken stock: The comforting base that sets the tone for the soup.
Lemongrass: Adds that citrusy floral brightness; remember to score it so the flavors steep into the broth.
Galangal: Similar to ginger but earthier and pine-like, it’s truly what makes Tom Kha unique.
Makrut lime leaves: They provide a zesty aromatic layer; if unavailable, lime zest is a handy substitute.
Thai chilies: Optional, but if you like a kick, these little gems bring the heat without overpowering the soup.
Red curry paste: I use this to deepen the flavor and add a subtle spice; you can skip it if you’re after something milder.
Palm sugar: Balances the soup with a gentle sweetness; brown sugar works well too.
Coconut milk: Creamy and rich, it’s the soul of this soup and the ingredient that brings everything together.
Lime juice: The finishing touch that adds fresh acidity—never skip this for authentic brightness.
Cilantro or scallions: Fresh herbs to garnish and add a pop of color and flavor at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This soup is wonderfully forgiving and you can easily swap or add ingredients to suit your mood or pantry. Personally, I love making it with extra mushrooms for a heartier bowl or adding a dash of chili oil when I want more heat. You should feel free to experiment because Tom Kha Gai is all about balancing flavors to your liking.

Variation: For a vegetarian twist, try using firm tofu instead of chicken and vegetable stock. It’s surprisingly satisfying!
Milder version: Skip the Thai chilies or reduce them if you prefer a gentler zing.
Extra creamy: Double the coconut milk for a richer texture—just adjust the lime juice and fish sauce to keep the balance.

Step-by-Step: How I Make Easy Tom Kha Gai Thai Coconut Chicken Soup Recipe

A bowl of creamy soup with three main layers visible: a light orange creamy base with small red specks, scattered pieces of light brown mushrooms, and green cilantro leaves floating on top. The bowl is a white speckled ceramic with a rough texture and is placed on a folded blue and red patterned cloth. The background has a white marbled texture under a wooden bamboo mat. A spoon with a wooden handle is on the right side of the cloth. In the blurred background, there is a matching white ceramic soup bowl with a spoon inside. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Tenderness

Start by slicing your chicken thighs into thin strips and tossing them with cornstarch, neutral oil, and fish sauce. Let this sit while you prep everything else—it’s a little trick I swear by for juicy, tender chicken that stays silky in the soup.

Step 2: Sauté Mushrooms for Earthy Depth

In a medium pot over medium-high heat, warm a tablespoon of oil and add the mushrooms. Cook them until they soften and their juices release—about 5 minutes. This builds a base that adds a wonderful umami richness to the broth.

Step 3: Create the Flavorful Broth

Now pour in the chicken stock, then add lemongrass, galangal, makrut lime leaves (or lime zest), chilies, curry paste if using, and palm sugar. Bring it all up to a boil, then cover and let simmer gently to allow all those aromatic flavors to infuse for 6 minutes.

Step 4: Add Coconut Milk and Chicken

Stir in the coconut milk and bring the soup back up to a gentle simmer—watch it carefully, you don’t want it to boil hard or the coconut milk may separate. Add in your marinated chicken strips, then cover and simmer on medium-low for about 8 minutes, or until the chicken is cooked through and tender.

Step 5: Brighten and Finish

Turn off the heat and mix in the remaining fish sauce, fresh lime juice, and chopped cilantro or scallions. Give it a taste and adjust seasoning with salt or a little more fish sauce if needed. Serve straight away for the freshest flavors.

Top Tip

After cooking this a few times, I found some tips that really make the difference between a good soup and a great one. These small tricks save you time and keep the flavors vibrant.

Use Fresh Aromatics: Always aim for fresh lemongrass, galangal, and lime leaves if possible—they’re the heart of the flavor.
Watch Your Simmer: Don’t let the coconut milk boil rapidly; a gentle simmer preserves its creamy texture and prevents curdling.
Marinate the Chicken: Coating the chicken in cornstarch and fish sauce beforehand makes it super tender and silky in the broth.
Balance Flavors at the End: Always add lime juice and fish sauce after cooking, then taste—this preserves the soup’s fresh zing and umami kick.

How to Serve Easy Tom Kha Gai Thai Coconut Chicken Soup Recipe

Garnishes

I love topping my bowl with a handful of fresh cilantro—for that herby burst—and sometimes a few thinly sliced scallions for crunch if I'm out of cilantro. A little extra lime wedge on the side always brightens the experience, too.

Side Dishes

Steamed jasmine rice is the classic and best companion to this soup, soaking up that luscious broth beautifully. Sometimes I serve it with lightly sautéed greens or a simple cucumber salad to add fresh crunch alongside.

Creative Ways to Present

For dinner parties, I like serving this soup in small, rustic bowls with a sprig of cilantro and a floating slice of galangal for a pop of color and authenticity. Garnish with a drizzle of chili oil or toasted coconut flakes for a fun textural surprise.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover soup in an airtight container in the fridge, where it keeps well for about 2-3 days. The flavors deepen overnight, but I recommend adding fresh lime juice again when reheating to refresh that brightness.

Freezing

I’ve frozen this soup successfully by keeping the chicken and broth together but skipping fresh herbs and lime juice. When thawed, I add fresh herbs and a squeeze of lime to revive the vibrant flavors—it’s a great option for meal prep!

Reheating

Gently reheat on the stove over low-medium heat. Avoid boiling to keep the coconut milk smooth and creamy. Stir occasionally, then freshen the soup with a little more fish sauce and lime juice before serving.

Frequently Asked Questions:

Can I make this soup vegetarian or vegan?

Absolutely! Swap chicken for firm tofu or extra mushrooms, and use vegetable stock instead of chicken stock. Just be sure to check your fish sauce or use a vegetarian alternative for authentic flavor.

What if I can’t find fresh galangal or makrut lime leaves?

If you can’t find fresh galangal, fresh ginger is a decent substitute though it changes the flavor slightly. For makrut lime leaves, freshly grated lime zest works well to impart citrus notes.

How spicy is this soup, and can I adjust the heat?

The soup has a gentle warmth by default, thanks to the Thai chilies and optional red curry paste. You can easily adjust the heat by omitting the chilies or curry paste, or by adding more chili to suit your spice preference.

Can I use chicken breast instead of thighs?

Yes! Chicken breast works well if thinly sliced to avoid drying out. Thighs are my preference for their juiciness, but breast is a perfectly acceptable swap for a leaner version.

Final Thoughts

This Easy Tom Kha Gai Thai Coconut Chicken Soup Recipe is not just a dish but a little celebration of flavors that’s easy to make on a busy day yet special enough to share. I hope you enjoy making it as much as I do, and that it brings a cozy, fresh taste of Thailand right to your home kitchen. Give it a try—you might just find your new favorite soup!