A creamy, fragrant Thai-inspired chicken soup made with coconut milk, tender chicken, mushrooms, lemongrass, ginger, lime, and a touch of chili. The classic flavor profile balances creamy, tangy, savory, and mildly spicy notes.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Thai
Course: Soup / Dinner
Difficulty: Easy
Diet: Gluten-free, dairy-free, low-carb
Calories: Approximately 350–400 per serving, depending on coconut milk and chicken used
Ingredients
For the Soup
1 lb (450 g) boneless, skinless chicken thighs or breasts, thinly sliced
4 cups low-sodium chicken broth
1 can (13.5–14 oz) full-fat unsweetened coconut milk
8 oz mushrooms, sliced
2 stalks lemongrass, bruised and cut into pieces
1½-inch piece fresh ginger, thinly sliced
4 kaffir lime leaves, torn
Substitute: 1–2 teaspoons finely grated lime zest
2–3 Thai chilies, sliced or crushed
3 cloves garlic, lightly crushed
2 tablespoons fish sauce
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or regular sugar, optional
½ cup sliced green onions
¼ cup fresh cilantro, chopped
½ teaspoon salt, or to taste
¼ teaspoon black pepper
Optional Additions
1 small tomato, cut into wedges
½ cup baby corn
½ cup sliced bell pepper
1 tablespoon Thai red curry paste for extra richness and heat
Extra fresh chilies for serving
Instructions
1. Prepare the Aromatics
Bruise the lemongrass stalks with the flat side of a knife. This helps release their citrusy aroma.
Add the chicken broth to a large pot. Add the lemongrass, ginger, kaffir lime leaves, garlic, and Thai chilies.
Bring to a gentle simmer.
2. Infuse the Broth
Reduce the heat to medium-low and simmer for 10–12 minutes.
This allows the broth to absorb the flavors of the lemongrass, ginger, lime leaves, garlic, and chilies. Traditional versions use these aromatics to build the characteristic Tom Kha flavor.
3. Add Coconut Milk
Pour in the coconut milk and stir gently.
Keep the soup at a gentle simmer rather than a vigorous boil. High heat can cause the coconut milk to separate.
4. Cook the Chicken
Add the sliced chicken and mushrooms.
Simmer gently for approximately 5–8 minutes, or until the chicken is completely cooked through.
Do not overcook the chicken, especially if using chicken breast.
5. Season the Soup
Add:
Fish sauce
Lime juice
Optional sugar
Salt and black pepper
Taste and adjust.
For the classic Thai balance, you want:
Savory: fish sauce
Tangy: lime juice
Creamy: coconut milk
Spicy: Thai chilies
Slightly sweet: a small amount of sugar
6. Finish
Turn off the heat.
Remove the large pieces of lemongrass, ginger, and lime leaves before serving if desired. These ingredients flavor the soup but traditionally aren’t meant to be eaten.
Stir in the green onions and cilantro.
7. Serve
Ladle the hot soup into bowls.
Top with:
Fresh cilantro
Green onions
A few slices of fresh chili
Fresh lime wedges
Serve immediately.
Nutrition Information
Approximate per serving, based on 4 servings:
Calories: 370 kcal
Protein: 29 g
Total Fat: 25 g
Saturated Fat: 17 g
Carbohydrates: 10 g
Fiber: 2 g
Net Carbs: 8 g
Sugar: 4 g
Sodium: 900–1,100 mg
Cholesterol: 85 mg
Nutrition varies according to the exact coconut milk, chicken, broth, fish sauce, and portion sizes used.
Allergy & Dietary Information
Gluten-free: Yes, when using gluten-free fish sauce and broth
Dairy-free: Yes
Nut-free: Yes, as written
Egg-free: Yes
Soy-free: Generally yes, but check the broth and fish sauce labels
Low-carb: Yes
Keto-friendly: Yes, if using unsweetened coconut milk and omitting/reducing sugar
Contains: Coconut and fish
Tips for the Best Thai Coconut Chicken Soup
Use chicken thighs: They stay especially juicy and tender in soup.
Don’t boil the coconut milk aggressively: Gentle heat keeps the soup creamy and helps prevent separation.
Add lime juice near the end: Fresh lime added after cooking gives the soup a brighter aroma and flavor.
Use galangal if available: Galangal is more traditional for Tom Kha Gai and has a sharper, peppery flavor. Fresh ginger is an excellent substitute when galangal isn’t available.
Control the spice: Start with 1 chili and add more after tasting.
For a thicker soup: Use full-fat coconut milk and simmer gently without boiling.
Questions & Answers
Q: What is Thai Coconut Chicken Soup called?
A: The traditional Thai dish is called Tom Kha Gai, meaning a coconut-based soup featuring chicken and galangal.
Q: Can I use chicken breast?
A: Yes. Slice it thinly and cook only until just done to keep it tender.
Q: Can I use ginger instead of galangal?
A: Yes. Ginger is one of the most practical substitutes for galangal, although the flavor will be slightly different.
Q: What can I use instead of kaffir lime leaves?
A: Finely grated lime zest can work as a substitute.
Q: Can I make this soup keto?
A: Yes. Use unsweetened full-fat coconut milk, avoid added sugar, and choose a low-carb chicken broth.
Q: Can I make it less spicy?
A: Absolutely. Remove the chili seeds and use only one chili, or omit the chilies completely.
Q: Can I add vegetables?
A: Yes. Mushrooms, bell peppers, baby corn, snow peas, spinach, and tomatoes all work well.
Q: Can I use light coconut milk?
A: Yes, but the soup will be less creamy and have a lighter coconut flavor.
Q: How do I store leftovers?
A: Refrigerate in an airtight container and use within 3–4 days. Reheat gently rather than boiling.
Q: Can I freeze Thai coconut chicken soup?
A: You can, although coconut milk may change texture slightly after freezing and thawing. For the best texture, freeze portions and reheat gently.
Q: What should I serve with it?
A: It can be served by itself for a low-carb meal, or with jasmine rice, cauliflower rice, or steamed vegetables for a more substantial dinner.