Known around the world as Tom Kha Gai, this Thai Coconut Chicken Soup is a masterpiece of balance. It manages to be rich and creamy yet light and refreshing all at once. The broth is the star—infused with the citrusy punch of lemongrass, the warmth of galangal (or ginger), and the silky sweetness of coconut milk.
While many soups rely on heavy cream or flour for thickness, this recipe uses full-fat coconut milk to achieve a luxurious texture that is naturally dairy-free and gluten-free. It is a comforting, aromatic bowl that clears the sinuses and warms the soul, perfect for fighting off a cold or simply enjoying a flavorful dinner.
Why You’ll Love This Recipe
The Flavor Complexity
Thai cuisine is famous for balancing the four key flavors: salty, sweet, sour, and spicy. This soup hits them all. You get salt from the fish sauce, sweetness from the coconut and sugar, sourness from the fresh lime juice, and spice from the Thai chilies. It’s a symphony in a spoon.
Surprisingly Fast
Despite its exotic taste profile, this soup comes together in about 30 minutes. Once you have your aromatics prepped, it’s just a matter of simmering the broth to infuse the flavors and poaching the chicken. It’s faster than ordering takeout.
Ingredients
- 2 cans (13.5oz) full-fat coconut milk
- 2 cups chicken broth
- 1 lb chicken breast, thinly sliced
- 2 stalks lemongrass, smashed and cut
- 1 inch galangal or ginger, sliced
- 4 leaves makrut lime leaves (optional)
- 1 cup mushrooms (straw or button)
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 whole limes, juiced
- 2 tbsp cilantro, chopped
Instructions
- Simmer chicken broth with lemongrass, galangal, and lime leaves for 10 mins.
- Add chicken and mushrooms. Cook 5-8 minutes until chicken is done.
- Stir in coconut milk and sugar. Heat gently (do not boil).
- Remove from heat. Stir in fish sauce and lime juice.
- Garnish with cilantro and chilies. Serve.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Coconut Milk: Use full-fat canned coconut milk for the “Rich & Creamy” texture. “Lite” milk will be too watery.
Lemongrass: This woody stalk provides the signature lemon-floral scent. Smash it to release oils.
Galangal: Similar to ginger but more citrusy and piney. If you can’t find it, ginger is an acceptable substitute.
Makrut Lime Leaves: These add an unmistakable lime aroma. Lime zest strips are a workable backup.
Fish Sauce: Essential for the salty, umami depth. Don’t skip it!
Chicken: Sliced breast or thighs.
Smart Substitutions
For a vegan version, use vegetable broth, tofu instead of chicken, and a vegan fish sauce (or soy sauce). Shrimp is also a fantastic protein choice—just add it in the last 3 minutes so it doesn’t overcook. Mushrooms (straw or button) are traditional and add great texture.
If you enjoy creamy soups with bold flavors, check out this Creamy Sausage Tortellini Soup for a different kind of comfort bowl.
Step-by-Step Instructions
Prep Phase
Smash the lemongrass stalks with the back of a knife and cut into 2-inch pieces. Slice the galangal/ginger into coins. Tear the lime leaves. Slice the chicken into thin bite-sized strips. Slice the mushrooms.
Cooking Phase
In a large pot, bring the chicken broth to a gentle boil. Add the lemongrass, galangal, and lime leaves. Reduce heat and simmer for 10 minutes to infuse the broth. The kitchen will smell amazing.
Add the chicken and mushrooms. Simmer for 5-8 minutes until the chicken is cooked through.
Stir in the coconut milk and sugar. Heat gently until hot—do not let it boil vigorously or the coconut milk may separate.
The Finish: Turn off the heat. Stir in the fish sauce and fresh lime juice. Add sliced Thai chilies (if using). Taste and adjust—it should be tangy and salty.
Remove the hard aromatics (lemongrass/galangal) before serving, or warn guests not to eat them.
Pro Tips for Perfect Results
Technique Secrets
Acid at the End: Never boil lime juice. High heat kills the fresh citrus flavor and can make it bitter. Always squeeze the lime in after you turn off the heat for that bright pop.
Don’t Eat the Aromatics: The lemongrass and galangal are tough and woody. They are there for flavoring the broth, like bay leaves. You can fish them out, or serve the soup traditionally with them still in the bowl (just don’t chew them!).
Common Mistakes to Avoid
Using “Cream of Coconut” (which is sweetened for cocktails) instead of “Coconut Milk.” They are very different products. Check the label—ingredients should just be coconut and water.
| Ingredient | Role | Substitute |
|---|---|---|
| Lemongrass | Aromatic Base | Lemon Zest |
| Fish Sauce | Salt/Umami | Soy Sauce |
| Coconut Milk | Creaminess | Heavy Cream (non-traditional) |
| Thai Chili | Heat | Jalapeño or Chili Paste |
Serving Ideas & Pairings
Presentation & Plating
Ladle into bowls and top with a generous handful of fresh cilantro and a drizzle of chili oil. Serve with a wedge of lime on the side.
Pairing Suggestions
Steamed Jasmine rice is the perfect accompaniment. You can spoon the soup over the rice or dip spoonfuls of rice into the broth.
Frequently Asked Questions
Is this spicy?
Only if you add the chilies. The base soup is mild, creamy, and tangy.
Can I make it low fat?
Yes, use “Lite” coconut milk, but the soup will be much thinner and less rich.
Does it reheat well?
Yes, gently reheat on the stove. Don’t let it boil or the coconut milk might curdle.
Conclusion
Thai Coconut Chicken Soup is a sensory journey. It’s rich, creamy, zesty, and healing—a perfect example of how complex flavors can be achieved with fresh ingredients and simple techniques.
