Thai Coconut Chicken Soup (Tom Kha Gai)
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
This light and aromatic Thai-inspired soup is creamy, fresh, and full of flavor. Coconut milk, chicken, mushrooms, and a splash of lime come together in a simple one-pot meal that’s ready in under 30 minutes.
Looking for more soup ideas? Try this veggie minestrone soup or classic french onion soup next.
This Thai Coconut Chicken Soup is rich yet refreshing, making it perfect for a simple weeknight dinner or a cozy lunch. Quick to prepare and full of Thai-inspired flavor, it’s a recipe you’ll want to keep in your regular rotation.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this chicken coconut soup thai:
Ingredient Notes
Coconut Milk – If using light coconut milk, the soup will be thinner; you can add a splash of cream for richness if desired. Shake the can well before opening.
Green Curry Paste – Store-bought Thai green curry paste is convenient. For less heat, start with half the amount and add more to taste.
Chicken – Boneless, skinless thighs also work and add extra juiciness.
Mushrooms – Slice evenly so they cook at the same rate; shiitake or oyster mushrooms give a deeper flavor.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Shrimp or Tofu Swap – Replace the chicken with shrimp or cubed tofu for a pescatarian or vegetarian twist.
Extra Heat – Stir in sliced fresh chili, a dash of sriracha, or extra curry paste if you like a spicier broth.
Herb Lovers – Add Thai basil or mint for another layer of fresh flavor.
How to Make Thai Chicken and Coconut Soup: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Cut chicken breast into bite-sized pieces and set aside.
Step 2: In a medium pot, combine coconut milk and ¾ cup water. Stir in green curry paste and sliced ginger. Bring to a gentle boil over medium heat, stirring until the paste dissolves.
Step 3: Add chicken pieces and mushrooms to the pot. Simmer for about 10 minutes, or until chicken is fully cooked and mushrooms are tender.
Step 4: : Stir in lime juice and salt to taste. Remove the lemongrass stalk if used.
Recipe Tips and Tricks
- Keep the heat low after adding coconut milk to prevent curdling.
- Add a handful of baby spinach or bok choy at the end for extra greens.
- Use pre-sliced mushrooms to cut prep time even further.
Frequently Asked Questions
Yes! Red curry paste will give a slightly deeper and spicier flavor. Start with a smaller amount and adjust to taste.
It’s optional but highly recommended for a fragrant citrus note. If you don’t have fresh lemongrass, add a splash of extra lime juice instead.Absolutely. Just cook it separately and add at the end so it doesn’t break apart.
I hope you love this chicken Thai soup with coconut. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Soup Recipes
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients
- 1⅔ cups coconut milk 400 ml
- 10 oz chicken breast diced (300 g)
- ½ tablespoon green curry paste
- 1- inch piece fresh ginger thinly sliced (2–3 cm)
- 1½ cups sliced mushrooms 200 g
- 2 tablespoons lime juice 30 ml
- 1 stalk lemongrass optional
- Salt to taste
- Optional garnish: chopped fresh cilantro or lime wedges
Instructions
- Cut chicken breast into bite-sized pieces and set aside.
- In a medium pot, combine coconut milk and ¾ cup water (200 ml). Stir in green curry paste and sliced ginger. Bring to a gentle boil over medium heat, stirring until the paste dissolves.
- Add chicken pieces and mushrooms to the pot. Simmer for about 10 minutes, or until chicken is fully cooked and mushrooms are tender.
- Stir in lime juice and salt to taste. Remove the lemongrass stalk if used.
- Ladle the soup into bowls and garnish with fresh cilantro or lime wedges if desired. Serve hot.
Notes
- Keep the heat low after adding coconut milk to prevent curdling.
- Add a handful of baby spinach or bok choy at the end for extra greens.
- Use pre-sliced mushrooms to cut prep time even further.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data