Tom Kha Gai (Thai Coconut Chicken Soup)
Tom Kha Gai is a creamy, fragrant Thai coconut chicken soup that's surprisingly simple to make! The perfect balance of tangy, spicy, 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!
Servings: 4 servings
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
- 1 can full-fat coconut milk
- 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, 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, 1 can 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.
Nutrition
Calories: 467kcal | Carbohydrates: 21g | Protein: 33g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1408mg | Potassium: 1254mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1235IU | Vitamin C: 49mg | Calcium: 56mg | Iron: 5mg
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