Print

Easy Thai Coconut Chicken Soup (Tom Kha Gai Style)

Close-up of a white bowl filled with creamy coconut soup, featuring chunks of chicken, sliced mushrooms, and fresh cilantro.
Print Recipe

Make this incredibly flavorful and cozy Thai Coconut Chicken Soup, a simple Tom Kha Gai style recipe perfect for a comforting weeknight dinner. It uses key ingredients like ginger, turmeric, and coconut milk for authentic taste.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste (adjust to your spice preference)
  • 4 cups chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon turmeric powder
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces (optional)
  • 4 kaffir lime leaves, torn (optional)
  • 1 cup sliced mushrooms (cremini or white button)
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  3. Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the coconut milk, fish sauce, sugar, turmeric, lemongrass pieces, and kaffir lime leaves (if using). Bring the mixture to a gentle simmer.
  5. Return the browned chicken to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes, or until the chicken is cooked through.
  6. Add the sliced mushrooms and simmer for another 5 minutes until tender.
  7. Remove and discard the lemongrass pieces and kaffir lime leaves. Stir in the fresh lime juice. Taste the soup and adjust seasoning with more fish sauce or lime juice if needed.
  8. Ladle the **coconut soup** into bowls. Garnish generously with fresh cilantro and serve hot over jasmine rice for a complete, **healthy soup recipe**.

Notes

  • For a vegetarian version, substitute the chicken with firm tofu cubes and use vegetable broth instead of chicken broth.
  • If you do not have kaffir lime leaves, a small amount of lime zest can add brightness.
  • This soup freezes well; omit the lime juice until reheating to keep the flavor bright.
  • For a slow cooker option, combine all ingredients except the lime juice and cilantro in the crockpot. Cook on low for 6-8 hours or high for 3-4 hours, then stir in lime juice before serving.

Nutrition

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