thai chicken coconut soup recipe

Written BySheba G Updated On
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The Best thai chicken coconut soup recipe

I have been making this Thai chicken coconut soup for years and it is always a hit with my family. The creamy coconut milk mixed with tender chicken and aromatic spices creates a comforting and flavorful bowl that everyone loves. My kids especially enjoy the mild heat from the ginger and the slight tang from the lime juice. This soup is perfect for busy weeknights when you need something quick and healthy. It is also great for meal prep because the flavors get even better the next day. The combination of protein from the chicken and healthy fats from the coconut milk makes it a balanced meal that keeps you full. I love that I can use simple ingredients from my pantry and still get a restaurant quality dish at home.

Thai Chicken Coconut Soup (Tom Kha Gai)

4.9 from 969 votes

This Thai chicken coconut soup is a creamy and aromatic dish made with coconut milk, chicken, mushrooms, and traditional Thai flavors like lemongrass and galangal. It is a comforting and healthy soup that comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, sliced thin
4 cups chicken broth
2 cans (13.5 oz each) coconut milk
3 stalks lemongrass, bruised and cut into 2 inch pieces
4 slices galangal or ginger
4 kaffir lime leaves, torn
1 cup sliced mushrooms
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon red curry paste
1 cup cherry tomatoes, halved
1/4 cup fresh lime juice
Fresh cilantro for garnish

👨‍🍳Directions

1Heat vegetable oil in a large pot over medium high heat. Add the sliced chicken and cook until lightly browned, about 3 minutes per side. Remove the chicken and set aside.
2Pour the chicken broth into the pot and add the lemongrass, galangal, and kaffir lime leaves. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors.
3Stir in the coconut milk, mushrooms, fish sauce, brown sugar, and red curry paste. Simmer for 5 minutes.
4Add the cooked chicken back to the pot along with the cherry tomatoes. Cook for another 3 minutes until everything is heated through.
5Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with more fish sauce or lime juice if needed.
6Ladle the soup into bowls and garnish with fresh cilantro. Serve immediately.

🔧Equipment

Large pot
Knife
Cutting board
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 16g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a milder soup, use less red curry paste. You can substitute chicken thighs for breasts if you prefer. The soup can be stored in the fridge for up to 3 days.

Watch Video Of How Thai Chicken Coconut Soup (Tom Kha Gai) Works

This Thai chicken coconut soup is a recipe I turn to again and again because it is so easy to make and always delivers on flavor. It works well for family gatherings or a simple weeknight dinner. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Thai Chicken Coconut Soup (Tom Kha Gai)

1. Can I make this soup dairy free?

Yes, this soup is naturally dairy free because it uses coconut milk instead of cream. Just check that your curry paste does not contain any dairy ingredients.

2. What can I use instead of galangal?

If you cannot find galangal, fresh ginger is a good substitute. It will change the flavor slightly but still give a nice warmth to the soup.

3. Can I add other vegetables?

Absolutely, you can add bell peppers, bamboo shoots, or baby corn. Just add them along with the mushrooms and adjust cooking time as needed.

4. How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.

5. Is this soup spicy?

This version has a mild spice level from the red curry paste. You can increase or decrease the amount to suit your taste. For less heat, omit the curry paste altogether.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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