Tom Kha Gai is a creamy, fragrant Thai coconut chicken soup that’s surprisingly simple to make! The perfect balance of sour, sweet, and savory Thai flavors makes it a go-to comfort dish. Whether you’re making it for a cozy weeknight meal or a special gathering, this dish will have everyone asking for seconds!
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One of our favorite dishes when we visited Thailand was this Tom Kha Gai. I even learned how to make it in a Thai cooking class in Chiang Mai after going to a local market and learning all about Thai ingredients and cooking.
This recipe uses aromatic flavors like lemongrass, ginger, and Thai chilies in a creamy coconut milk base, making it rich and flavorful without being too heavy. Plus, the dish is packed with wholesome ingredients like tender, thinly sliced chicken breast, fresh mushrooms, tomatoes, and cilantro.
Can’t get enough of Thai food? Explore more with my tasty recipes for Easy Thai Drunken Noodles, Thai Chicken Pizza, Thai Sticky Mango Rice, Easy Thai Peanut Sauce Noodles, and Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken Breasts – Tender and lean, they cook quickly and absorb all the flavors of the broth. You can substitute with chicken thighs for a juicier option.
- Fish Sauce – Adds that essential salty umami flavor that’s key to Thai cooking.
- Coconut Oil – This helps to sauté the shallots and adds richness to the soup’s base.
- Shallots – Bring a subtle sweetness to balance the spicy and tangy flavors.
- Chicken Stock – The foundation of your soup, bringing depth and heartiness. You can use vegetable broth for a lighter, vegan-friendly option.
- Full-fat Coconut Milk – The creamy backbone of this dish, adding richness without being too heavy. Light coconut milk works if you prefer a lighter texture.
- Thai Red Curry Paste – A burst of heat and complexity. Adjust the amount to control the spice level.
- Kosher Salt and Black Pepper – For seasoning, of course. Add to taste!
- Granulated Sugar – Just a touch to balance out the tangy and spicy elements.
- Lime Zest – Adds brightness and zing to the broth.
- Fresh Ginger – Aromatic and slightly spicy, it’s a key player in the overall flavor.
- Lemongrass Stalks – Pounded and cut into pieces to release its citrusy fragrance.
- White Mushrooms – Earthy and tender, they soak up all the flavors of the broth.
- Tomatoes – Add a bit of sweetness and acidity to the soup.
- Thai Red Chilies – For heat! Feel free to add more if you like it extra spicy.
- Fresh Lime Juice – This brightens up the flavors right before serving.
- Fresh Cilantro – A fresh garnish that adds an herbaceous note to the soup.
- Rice (Optional) – A perfect side to soak up all that delicious broth, or serve it directly in the soup for a heartier meal.
How to Make Tom Kha Gai
- Marinate chicken. Start by slicing your chicken breasts into bite-sized pieces. In a small bowl, mix the chicken with half of the fish sauce and let it marinate while you prepare the rest of the soup.
- Sauté shallots. Heat coconut oil in a large pot or Dutch oven over medium heat. Add the shallots and sauté until soft and fragrant, about 3-4 minutes.
- Build broth. Pour in the chicken stock and one can of coconut milk. Stir in the remaining fish sauce, red curry paste, salt, pepper, sugar, lime zest, ginger, and lemongrass. Bring everything to a boil, then reduce the heat and let it simmer for about 5 minutes to let those flavors blend beautifully.
- Add chicken and veggies. Gently stir in the marinated chicken (along with any marinade liquid), mushrooms, tomatoes, and Thai red chilies. Let the soup simmer for another 2-3 minutes, just until the chicken is cooked through. Since the pieces are thin, they won’t take long!
- Finish with lime juice and cilantro. Once the chicken is cooked, squeeze in the juice of one lime. Give the soup a taste and adjust with more lime juice or salt if needed. Sprinkle the chopped cilantro over the top right before serving for a burst of freshness.
Recipe FAQ’s
Yes! Oyster mushrooms or shiitake mushrooms work beautifully in this recipe, adding an extra earthy flavor.
Yes. Galangal root is the more authentic choice for traditional Thai dishes, with its earthy, citrusy flavor. However, it can be trickier to find compared to ginger, so if you can get your hands on it, it’s a great swap! I can sometimes find it at a local grocery store or Asian market but wanted to make this version easy and accessible for most home cooks since it’s not always available.
It can be, but you control the heat! Adjust the number of Thai chilies based on your spice preference. For a milder version, use fewer chilies or omit them altogether.
Yes! Tom Kha Gai can be made ahead and stored in the fridge for up to 3 days. The flavors get even better as it sits.
Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days.
Tips for Success
- If you can, use fresh lemongrass and galangal for the best flavor. These ingredients give the soup its authentic, aromatic taste.
- Don’t skip marinating the chicken! It adds an extra layer of flavor and ensures the chicken stays tender and juicy.
- When adding the lime juice, do it at the end of cooking to preserve its brightness. Cooking it too long can make the soup bitter.
- Keep an eye on the chicken while it cooks. Thinly sliced chicken cooks quickly, and you don’t want to overcook it, which could make it dry.
- Taste as you go! Adjust the balance of salty, tangy, and spicy by adding more fish sauce, lime juice, or Thai chilies based on your personal preferences.
What to Serve with Tom Kha Gai
Tom Kha Gai can be served with plain white rice or Coconut Rice, with the creamy rice soaking up all the delicious, tangy broth.
If you’re looking for a lighter meal, serve it alongside a fresh CPK Crunchy Thai Chicken Salad with lime and chili dressing to complement the soup’s rich coconut base.
A crunchy vegetable side like German Cucumber Salad also works beautifully to balance the creamy, spicy flavors of the soup.
Substitutions and Variations
- If you can’t find Thai red chilies, use serrano peppers or even red pepper flakes for heat.
- Swap chicken breasts for chicken thighs if you prefer darker meat, or even use shrimp or white fish for a seafood version.
- If you’re avoiding sugar, skip the granulated sugar and use a small amount of palm sugar or leave it out entirely for a less sweet version since the coconut milk has a natural sweetness of it’s own. One of the tips I learned in my Thai cooking class is that American Thai food tends to have more added sugar for the American palate while authentic Thai cuisine uses palm sugar and less of it.
More Tasty Soups to Cozy Up to
- Homemade Wonton Soup
- Cheesy Chicken Tortilla Soup
- Old-Fashioned Vegetable Beef Soup
- Classic French Onion Soup
- Lentils and Sweet Potato Soup
- Creamy Chicken Tortellini Soup
- Creamy Butternut Squash Soup
- The Best Loaded Baked Potato Soup
Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients
- 1 pound boneless, skinless chicken breasts cut into thin bite-sized slices
- 2 Tablespoons fish sauce divided
- 1 Tablespoon coconut oil
- 2 shallots thinly sliced
- 3 cups chicken stock
- 2 cans full-fat coconut milk divided
- 2 teaspoons red curry paste
- ½ teaspoon kosher salt + more to taste
- ¼ teaspoon black pepper
- 1 teaspoon granulated sugar
- Zest of 1 lime
- 3 inches fresh ginger thinly sliced
- 2 stalks lemongrass top trimmed off, pounded and cut into 2-inch pieces
- 4 ounces white mushrooms sliced
- 2 medium tomatoes cut into wedges
- 2-3 Thai red chili peppers thinly sliced
- Juice of 1 lime + more to taste
- ¼ cup chopped cilantro
- Rice for serving (optional)
Instructions
- Place the sliced chicken in a bowl with half the fish sauce and let it marinade while you make the soup.1 pound boneless, skinless chicken breasts, 2 Tablespoons fish sauce
- In a large soup pot melt the coconut oil and sauté the shallots for 3-4 minutes. Add the chicken stock, 1 can of coconut milk, the other tablespoon of fish sauce, red curry paste, salt, pepper, sugar, ginger, lime zest, ginger, and lemongrass and bring to a boil. Reduce heat to a simmer and cook for 5 minutes.1 Tablespoon coconut oil, 2 shallots, 3 cups chicken stock, 2 cans full-fat coconut milk, 2 teaspoons red curry paste, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon granulated sugar, Zest of 1 lime, 3 inches fresh ginger, 2 stalks lemongrass
- Add the chicken (and any fish stock from the marinating bowl), mushrooms, tomatoes, and peppers. Simmer for 2-3 minutes. Just till the chicken is cooked through. This shouldn’t take long if you cut the chicken thin.4 ounces white mushrooms, 2 medium tomatoes, 2-3 Thai red chili peppers
- Squeeze the lime juice in, stir, and taste. Add more salt or lime juice, to taste.Juice of 1 lime
- Serve with a side of rice or rice directly in the bowl. Sprinkle cilantro on top and another squeeze of lime, if desired.¼ cup chopped cilantro, Rice for serving
Notes
Storage & Make Ahead
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Tom Kha Gai freezes well! Store in a freezer-safe container for up to 2 months.
- Reheat: Gently warm on the stove or microwave. Add a little broth if the soup thickens too much after being stored.
- Make Ahead: Prepare the broth in advance, refrigerate, and add the chicken and veggies when ready to serve for fresh flavor every time.
