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Creamy Thai Coconut Chicken Soup (Tom Kha Gai Style)

Close-up of a rich, creamy chicken and mushroom coconut soup topped with fresh cilantro and red pepper flakes.

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Make this easy, comforting Thai coconut soup featuring tender chicken in a rich, aromatic broth. This recipe delivers the classic Tom Kha Gai flavor profile for a satisfying weeknight dinner.

Ingredients

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  • 2 tablespoons coconut oil
  • 1 pound boneless, skinless chicken breasts or thighs, sliced thinly
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, sliced
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 4 cups chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon turmeric powder
  • 4 ounces mushrooms, sliced
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Red pepper flakes, to taste (optional)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the sliced chicken and cook until lightly browned, about 4 minutes. Remove the chicken and set it aside.
  2. Add the shallot, garlic, ginger, and lemongrass to the pot. Sauté for 2 minutes until fragrant.
  3. Pour in the chicken broth, coconut milk, fish sauce, brown sugar, and turmeric powder. Bring the mixture to a gentle simmer.
  4. Return the cooked chicken to the pot. Add the sliced mushrooms. Simmer for 10 minutes, allowing the flavors to meld.
  5. Remove and discard the lemongrass pieces. Stir in the fresh lime juice. Taste the soup and adjust seasoning with more fish sauce or sugar if needed.
  6. Ladle the soup into bowls. Garnish each serving with fresh cilantro and red pepper flakes, if you desire heat.

Notes

  • For a vegetarian option, substitute the chicken with firm tofu cubes and use vegetable broth instead of chicken broth.
  • If you do not have fresh lemongrass, you can substitute with 1 teaspoon of lemongrass paste.
  • This soup tastes best when served immediately while hot.

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