This post may contain affiliate links. Please see disclosure policy here.
Warm, creamy, and full of bold flavor, Thai Coconut Chicken Soup (Tom Kha Gai) is the perfect balance of savory, tangy, and slightly sweet. Made with tender chicken, coconut milk, fresh ginger, and bright lime juice, this comforting soup comes together quickly and tastes just like your favorite Thai restaurant version
Why You’ll Love This Recipe
If you love restaurant quality Thai food but want something easy to make at home, this Thai Coconut Chicken Soup is a must-try. It’s rich and creamy from the coconut milk, perfectly balanced with fresh lime juice and warm ginger, and loaded with tender chicken in every bite.
The flavors taste complex and comforting, yet the soup comes together quickly with simple ingredients you can find at most grocery stores. It’s the perfect cozy meal for chilly nights, an easy weeknight dinner that feels special, and a great way to bring a little Thai-inspired flavor into your kitchen without a lot of fuss.
Ingredients Needed
- Coconut Milk
- Chicken Broth or Chicken Stock
- Chicken, boneless, skinless chicken breast. You can also use boneless skinless chicken thighs.
- Carrots
- Mushrooms. Use shiitake mushrooms or favorite mushroom.
- Green Curry Paste, green curry is the mildest, if you prefer more heat in your soup you can use yellow curry paste or red curry paste.
- Lime Juice, traditionally this soup uses lemongrass stalks but they can be hard to find at your local grocery store so we have used lime juice to give it a similar flavor.
- Fresh Cilantro
- Fresh Ginger
- Sugar
- Salt
- Soy Sauce
How to Make Thai Coconut Chicken Soup
- Cook chicken breasts and slice into thin pieces. You can bake, grill or cook the chicken in the microwave.
- Heat oil in large pot. Stir in ginger and curry paste and cook for 1 minute.
- Pour in 1/2 C of chicken broth and stir until the curry paste has dissolved
- Stir in remaining broth, soy sauce and sugar.
- Add in carrots and simmer until fork tender.
- Pour in coconut milk, chicken and mushrooms. Simmer for 5 minutes
- Add in lime juice, season with salt and add in cilantro before serving.
Tips from leigh Anne
- Use full-fat coconut milk for the best flavor. I always use full-fat coconut milk which creates a rich, creamy broth and gives the soup its signature silky texture. Light coconut milk can be used, but the soup won’t be quite as smooth and flavorful.
- Don’t let the soup boil after adding coconut milk. Keep the soup at a gentle simmer once the coconut milk is added. Boiling can cause it to separate and affect the smooth texture of the broth.
- Slice the cooked chicken thinly for tenderness. Cook the chicken before adding it to the soup. Cutting the cooked chicken into thin, bite-size pieces helps it absorb more of the delicious broth.
- Balance the flavors to taste. Thai coconut soup is all about balance. Add extra lime juice for brightness, a splash of fish sauce for saltiness, or a pinch of brown sugar if you like a hint of sweetness.
- Add herbs at the end. Fresh cilantro, basil, or green onions should be added just before serving to keep their flavor bright and fresh.
- If you would like to make this soup gluten free, substitute fish sauce or tamari for the soy sauce.
Frequently Asked Questions
What is Thai chicken coconut soup?
Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a creamy, flavorful soup made with coconut milk, chicken, ginger, often made with lemon grass but we are using lime juice as it is easier to find, and savory seasonings. It has the perfect balance of rich, tangy, and slightly sweet flavors.
Can I make this soup ahead of time?
Yes! This soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat so the coconut milk stays smooth and creamy.
Can I freeze this soup?
You can freeze it, but keep in mind that coconut milk can sometimes separate when thawed. Stir well while reheating to bring the soup back together.
What can I use instead of chicken?
This soup is easy to customize. Try shrimp, tofu, or thinly sliced beef instead of chicken. You can also add extra vegetables like mushrooms, bell peppers, or spinach.
Is Thai Coconut Chicken Soup (Tom Kha Soup) spicy?
It can be as mild or spicy as you like. Add red curry paste or sliced chili peppers for heat, or leave them out for a milder, family-friendly version.
This Thai Coconut Chicken Soup is the kind of comforting, flavor-packed meal you’ll want to make again and again. With its creamy coconut broth, tender chicken, and bright citrusy finish, every spoonful feels both cozy and refreshing. Whether you’re serving it as a simple weeknight dinner or an impressive starter for guests, this easy homemade version delivers authentic Thai-inspired flavor right from your own kitchen.
For some other delicious Thai recipes try these:
Be sure and follow me over on YouTube for weekly cooking demos.
Thai Coconut Chicken Soup
Ingredients
- 1 Tbsp vegetable oil
- 1 Tbsp ginger fresh minced
- 5 Tbsp Thai green curry paste
- 6 cups chicken broth
- 3 Tbsp soy sauce or fish sauce for gluten free version
- 1 Tbsp light brown sugar
- 2 14 oz. coconut milk
- 2 chicken breasts skinless, boneless, cooked and thinly sliced into 1 inch strips
- 3 carrots peeled and sliced
- 1/2 lb. white mushrooms trimmed and sliced thin
- 3 Tbsp fresh lime juice
- salt to taste
- 1/3 cup cilantro chopped
Sticky Rice
- 2 cups short grain white rice or medium grain
- 3 cups water
Instructions
- Heat oil in pan. Stir in ginger and curry paste and cook for 1 minute.
- Add in 1/2 C of chicken broth and stir until the curry paste has dissolved
- Add in remaining broth, soy sauce and sugar.
- Add in carrots and simmer until fork tender.
- Add in coconut milk, cooked, sliced chicken and mushrooms. Simmer for 5 minutes
- Add in lime juice, season with salt and add in cilantro before serving.
Sticky Rice
- Rinse rice in a strainer.
- Place in pan or rice cooker in 3 C of water.
- Allow to sit for 30 minutes before cooking.
- In a pan, bring to a boil and then reduce heat to simmer. Cook until rice is done (will be sticky)
Sticky Rice (optional)
- Rinse the rice in a strainer
- Add the rice to the water and allow it to sit for 30 minutes before beginning to cook.
- Cook rice in rice cooker or on stove top according to package directions
Tips & Notes:
- Traditionally served with a side of sticky rice.
- Use full-fat coconut milk for the best flavor. I always use full-fat coconut milk which creates a rich, creamy broth and gives the soup its signature silky texture. Light coconut milk can be used, but the soup won’t be quite as smooth and flavorful.
- Don’t let the soup boil after adding coconut milk. Keep the soup at a gentle simmer once the coconut milk is added. Boiling can cause it to separate and affect the smooth texture of the broth.
- Slice the cooked chicken thinly for tenderness. Cook the chicken before adding it to the soup. Cutting the cooked chicken into thin, bite-size pieces helps it absorb more of the delicious broth.
- Balance the flavors to taste. Thai coconut soup is all about balance. Add extra lime juice for brightness, a splash of fish sauce for saltiness, or a pinch of brown sugar if you like a hint of sweetness.
- Add herbs at the end. Fresh cilantro, basil, or green onions should be added just before serving to keep their flavor bright and fresh.
- Gluten free version. If you would like to make this soup gluten free, substitute fish sauce or tamari for the soy sauce.
Recommended Products
Nutrition Facts:
Laura says
Wow, yum. I would be happy at any Thai restaurant if I ordered this soup. This goes into my recipe repertoire for cold winter nights and a possible cup of soup starter if we’re serving Thai when we entertain.
Terry Prince says
Was pretty amazing for a non-traditional version (minus the lemongrass and kefir lime leaves). I had been ill for about a week and was craving soup. Found this while looking at her chicken noodle soup and it was the thing I needed to help speed up my recovery! Thank you for sharing this recipe!!!