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Authentic Thai Coconut Chicken Soup (Tom Kha Gai)

A close-up bowl of creamy chicken coconut soup, topped generously with shredded chicken, mushrooms, and fresh cilantro.
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Make a creamy, flavorful Thai coconut chicken soup at home. This recipe delivers the classic balance of sour, salty, sweet, and spicy flavors.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breasts or thighs, sliced thinly
  • 1 stalk lemongrass, trimmed and bruised
  • 1 inch galangal or ginger, sliced
  • 4 kaffir lime leaves, torn
  • 1 small onion, sliced
  • 8 ounces mushrooms (cremini or straw), sliced
  • 4 cups chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1/4 cup fresh lime juice
  • 1-2 Thai chilies, sliced (optional, for heat)
  • 1/4 cup fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the sliced chicken and cook until lightly browned, about 4 minutes.
  2. Add the lemongrass, galangal (or ginger), and kaffir lime leaves to the pot. Cook for 1 minute until fragrant.
  3. Add the sliced onion and mushrooms. Cook until the mushrooms soften slightly, about 3 minutes.
  4. Pour in the chicken broth and bring the mixture to a simmer. Cook for 10 minutes to allow the aromatics to infuse the broth.
  5. Stir in the full-fat coconut milk, fish sauce, and brown sugar. Return the soup to a gentle simmer; do not boil rapidly.
  6. Stir in the lime juice and sliced chilies, if using. Taste the soup and adjust seasoning—add more fish sauce for saltiness or lime juice for sourness.
  7. Remove and discard the lemongrass stalk and kaffir lime leaves before serving.
  8. Ladle the soup into bowls. Garnish generously with fresh cilantro.

Notes

  • For a Vegan version, substitute the chicken with firm tofu cubes and use vegetable broth instead of chicken broth. Omit the fish sauce and use 1 teaspoon of salt or soy sauce for seasoning.
  • If you cannot find galangal, use fresh ginger, but use slightly less as ginger has a stronger flavor profile.
  • For a thicker soup, use only the thick cream from the top of the coconut milk can initially, then stir in the watery part later.

Nutrition

Find it online: https://sundayflavor.com/creamy-coconut-soup-tom-kha-gai-recipe/