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Easy Thai Coconut Chicken Soup (Tom Kha Gai Style)

Overhead shot of a white bowl filled with creamy chicken coconut soup, topped with fresh cilantro, sliced red chilies, and mushrooms.
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Make this creamy, aromatic Thai coconut soup at home. This recipe delivers the rich, comforting flavors of Tom Kha Gai using simple, accessible ingredients perfect for a weeknight dinner.

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 stalk lemongrass, trimmed and bruised (optional, but recommended)
  • 1 teaspoon ground turmeric
  • 4 cups low-sodium 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 cup fresh cilantro, chopped, for garnish
  • 1 red chili, thinly sliced, for garnish (optional)

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 sliced onion to the pot and cook until softened, about 4 minutes. Add the mushrooms and cook until they release their moisture, about 5 minutes more.
  3. Stir in the minced ginger, garlic, and ground turmeric. 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 bruised lemongrass stalk, if using. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let the soup simmer gently for 10 minutes to allow the flavors to meld.
  6. Stir in the full-fat coconut milk, fish sauce, and brown sugar. Return the soup to a gentle simmer; do not boil after adding the coconut milk.
  7. Return the cooked chicken to the pot. Simmer for another 5 minutes, or until the chicken is cooked through.
  8. Remove the lemongrass stalk before serving. Stir in the fresh lime juice.
  9. Taste the soup and adjust seasoning if needed, adding more fish sauce for saltiness or lime juice for brightness.
  10. Ladle the soup into bowls. Garnish generously with fresh cilantro and sliced red chili, if desired.

Notes

  • For a quick weeknight meal, use pre-cooked rotisserie chicken. Add it in step 6 with the coconut milk.
  • If you cannot find fresh lemongrass, substitute with 1 teaspoon of lemongrass paste.
  • To make this a Keto Coconut Soup, omit the brown sugar and use a keto-friendly sweetener to taste.
  • If you prefer a spicier soup, add 1/2 teaspoon of red pepper flakes with the turmeric.

Nutrition

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