Thai Coconut Chicken Soup Tom Kha Gai

Fragrant, creamy, and beautifully balanced, Thai Coconut Chicken Soup, famously known as Tom Kha Gai, is one of Thailand’s most beloved comfort soups. This iconic dish is known for its harmonious blend of rich coconut milk, tender chicken, aromatic herbs, tangy lime, and gentle heat. Unlike many creamy soups, Tom Kha Gai feels light and refreshing thanks to its signature balance of sour, salty, spicy, and slightly sweet flavors.

Rooted deeply in Thai culinary tradition, this soup showcases how simple ingredients—when combined thoughtfully—can create layers of flavor. The aroma alone, from simmering lemongrass, galangal, and kaffir lime leaves, is enough to transport you straight to a Thai kitchen. Whether served as a starter or a light main course, Tom Kha Gai is soothing, nourishing, and irresistibly delicious.

Why I Love This Recipe

I love Tom Kha Gai because it:

• Delivers complex flavors with minimal effort
• Feels comforting yet refreshing
• Is naturally gluten-free
• Can be customized to your spice tolerance
• Smells incredible while cooking

Every spoonful is creamy, tangy, and aromatic—comfort food with an exotic twist.

Why This Is a Must-Try Dish

• One of the most iconic Thai soups
• Perfect balance of creamy coconut and citrusy freshness
• Packed with warming and immune-boosting ingredients
• Great for both beginners and experienced cooks
• Restaurant-quality dish made easily at home

If you enjoy bold flavors and comforting soups, Tom Kha Gai is an absolute must-try.

Preparation Time, Cooking Time & Servings

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Calories: ~320–360 calories per serving (approx.)

Course & Cuisine

• Course: Soup / Main Course
• Cuisine: Thai

Ingredients

Main Ingredients

• 400 g boneless chicken breast or thigh, thinly sliced
• 2 cups coconut milk (full-fat preferred)
• 1½ cups chicken stock

Aromatics

• 2 stalks lemongrass, bruised and cut into pieces
• 4–5 slices galangal (or ginger as substitute)
• 4 kaffir lime leaves, torn
• 3 cloves garlic, lightly crushed

Vegetables & Flavorings

• 1 cup mushrooms (straw, button, or shiitake), sliced
• 2 tablespoons fish sauce
• 1–2 Thai red chilies, sliced (adjust to taste)
• 2 tablespoons fresh lime juice
• 1 teaspoon sugar or palm sugar

For Garnish

• Fresh cilantro leaves
• Optional chili oil or extra sliced chilies

Cooking Directions

• Simmer coconut milk with aromatics
• Add chicken and mushrooms
• Season with fish sauce, lime, and sugar
• Finish with fresh herbs

Step-by-Step Preparation Method

Step 1: Infuse the Broth

1. In a pot, combine coconut milk and chicken stock over medium heat.
2. Add lemongrass, galangal, kaffir lime leaves, and garlic.
3. Bring to a gentle simmer (do not boil).

Step 2: Cook the Chicken

1. Add sliced chicken to the simmering broth.
2. Cook for 5–7 minutes until the chicken is just cooked through.

Step 3: Add Mushrooms and Chili

1. Add mushrooms and sliced chilies.
2. Simmer for another 3–4 minutes until mushrooms are tender.

Step 4: Season the Soup

1. Stir in fish sauce and sugar.
2. Remove from heat and add fresh lime juice.
3. Taste and adjust seasoning—balance salty, sour, and spicy.

Step 5: Rest and Serve

1. Let the soup rest for 5 minutes to allow flavors to develop.
2. Remove large aromatics before serving if desired.

How to Serve

• Serve hot in individual bowls
• Garnish with fresh cilantro
• Enjoy as a starter or light main course
• Pair with steamed jasmine rice for a fuller meal

Recipe Tips

• Avoid boiling coconut milk to prevent splitting
• Use fresh lime juice for authentic flavor
• Slice chicken thinly for quick, tender cooking
• Adjust spice and sourness to taste

Variations

1. Vegetarian Tom Kha: Use tofu and vegetable stock, replace fish sauce with soy sauce
2. Seafood Tom Kha: Add shrimp or fish fillets
3. Extra Creamy: Use only coconut milk, no stock
4. Spicier Version: Add chili paste or more Thai chilies
5. Low-Calorie: Use light coconut milk and more broth

Freezing and Storage

Storage

• Refrigerate in an airtight container for 2–3 days

Freezing

• Freeze without mushrooms for best texture
• Store in freezer-safe containers for up to 1 month
• Thaw overnight and reheat gently on low heat

Special Equipment Needed

• Medium to large saucepan or pot
• Sharp knife and cutting board
• Ladle

Conclusion

Thai Coconut Chicken Soup (Tom Kha Gai) is a beautiful expression of Thai cuisine—comforting, fragrant, and perfectly balanced. With its creamy coconut base, tender chicken, and vibrant citrusy notes, this soup is both soothing and exciting at the same time. Whether you’re new to Thai cooking or a long-time fan, this recipe is guaranteed to impress and satisfy. One bowl, and you’ll understand why Tom Kha Gai is loved all around the world.