If you’re craving a dish that’s both soothing and full of vibrant flavors, you’ve got to try this Tom Kha Gai: Quick and Creamy Thai Coconut Chicken Soup Recipe. It’s a divine balance of rich coconut milk, fragrant herbs, tender chicken, and a hint of lime and spice that feels like a warm hug in a bowl. What makes this soup truly special is how straightforward it is to prepare – all those exotic ingredients come together in just about 30 minutes to create something incredibly comforting yet excitingly fresh.
Ingredients You’ll Need
These ingredients are simple, yet each one plays a crucial role in creating the layers of flavor, texture, and color that make this soup shine. From the earthy mushrooms to the zingy lemongrass and creamy coconut milk, every component has a delicious story to tell.
- 12 ounces boneless skinless chicken thighs: Tender and juicy, they soak up the flavors beautifully and stay moist during cooking.
- 2 teaspoons cornstarch: Helps lightly coat the chicken, ensuring it stays tender and slightly silky.
- 2 teaspoons neutral oil plus 1 tablespoon: Used for frying mushrooms and chicken, neutral oils won’t overpower the delicate flavors.
- 2 teaspoons plus 2 tablespoons fish sauce: Adds authentic umami depth – the soul of Thai cooking.
- 8 ounces mushrooms (oyster, shiitake, cremini, or button): Provide earthy richness and absorb the broth’s fragrance perfectly.
- 3 cups chicken stock: The savory base that nourishes the soup’s heart.
- 1 stalk lemongrass (bottom half, scored): Imparts a citrusy brightness and fragrant lift.
- 8 slices galangal: Adds a sharp, peppery zing different from ginger.
- 3 fresh or dried makrut lime leaves or zest of 1 lime: Bring aromatic citrus notes with a uniquely Thai character.
- 1-2 Thai chilies (optional): For those who like a gentle spicy kick; omit for a milder soup.
- 1 tablespoon Thai red curry paste (optional): Adds a mild depth of heat and complexity.
- 1 tablespoon palm sugar or light brown sugar: Balances savory and sour with a touch of sweetness.
- 14 ounces coconut milk (1 can): The creamy base that gives the soup its luxurious texture.
- 3 tablespoons lime juice: Adds fresh acidity and brightness to finish.
- 1/4 cup cilantro or scallions: Fresh herbs to sprinkle on top for color and herbal notes.
How to Make Tom Kha Gai: Quick and Creamy Thai Coconut Chicken Soup Recipe
Step 1: Prepare the Chicken
Start by tossing your thin chicken strips with cornstarch, along with a bit of neutral oil and fish sauce. This simple marinade helps the chicken stay juicy and tender while adding a bit of extra flavor. It’s a small step that makes a big difference once the chicken hits the soup.
Step 2: Sauté Mushrooms and Build the Broth
Heat the remaining neutral oil in a pot, then toss in your choice of mushrooms. Cooking them until tender unlocks their earthy, savory flavors, creating a wonderful base for the broth. Once the mushrooms have softened, add your chicken stock and the aromatics – lemongrass, galangal, lime leaves or zest, chilies, and curry paste if using – plus the palm sugar. Bring everything to a boil, then cover and gently simmer to infuse those flavors deeply.
Step 3: Add Coconut Milk and Chicken
Next, stir in the creamy coconut milk and bring the soup back to a gentle simmer. The key here is to avoid a rolling boil so the coconut milk doesn’t split. Once simmering, add the marinated chicken strips. Cook gently, covered, so the chicken cooks through and absorbs all those fragrant flavors while keeping juicy and tender.
Step 4: Final Seasoning and Herbs
Turn off the heat and stir in the remaining fish sauce, lime juice, and fresh chopped cilantro or scallions. Taste and adjust seasoning if needed, keeping that perfect balance of creamy, sour, salty, and a little sweet. Serve it hot and fresh for the best experience.
How to Serve Tom Kha Gai: Quick and Creamy Thai Coconut Chicken Soup Recipe
Garnishes
Sprinkling fresh cilantro or scallions on top adds a pop of vibrant color and a fresh herbal note that brightens each spoonful. If you enjoy a bit of heat, a few extra thin slices of Thai chili can add delightful spice. A wedge of lime on the side is perfect for those who want to add a little extra zing.
Side Dishes
While the soup is delicious on its own, it pairs beautifully with steamed jasmine rice, which helps soak up the luscious broth. For a heartier meal, consider serving alongside crisp Thai cucumber salad or lightly sautéed greens for a refreshing contrast.
Creative Ways to Present
If you want to impress your guests, present Tom Kha Gai in beautiful bowls with a halved lemongrass stalk or lime leaf as garnish. For a fun twist, you might pour the soup into individual coconut shells to amp up the tropical vibe. A sprinkle of crushed roasted peanuts can add an unexpected textural crunch that’s absolutely delightful.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the fridge for up to 3 days. Keep in mind the flavors tend to deepen over time, so it can be even better the next day, but the herbs are best added fresh after reheating.
Freezing
This soup freezes well without losing its charm. Freeze portions in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the soup slowly over low to medium heat, stirring occasionally to prevent the coconut milk from separating. Add fresh lime juice and herbs after reheating to revive the bright flavors that sometimes mellow in storage.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well if sliced thinly, but thighs are preferred for their extra juiciness and tenderness. Either way, the final soup will be delicious.
What if I can’t find galangal or makrut lime leaves?
If these ingredients aren’t available, fresh ginger is a decent substitute for galangal, though it’s milder, and lime zest can replace makrut lime leaves. The flavor won’t be as authentic but still tasty.
Is this soup spicy?
The spice level depends on how many Thai chilies you add or if you use the red curry paste. You can omit the chilies entirely for a mild, creamy soup or add more for heat.
Can I make this vegan?
Yes! Swap chicken and chicken stock for tofu or mushrooms and vegetable broth, and replace fish sauce with soy sauce or tamari for a vegan-friendly version.
Can I prepare this soup ahead of time for a dinner party?
Definitely! Make the soup a day ahead and refrigerate without the fresh herbs and lime juice. Add those just before serving to keep the brightness intact.
Final Thoughts
This Tom Kha Gai: Quick and Creamy Thai Coconut Chicken Soup Recipe is one of those magical dishes that combines simplicity with exotic flair. It’s fast enough for a weeknight but impressive enough for guests. I encourage you to give it a go – your taste buds will thank you, and it just might become your new favorite cozy meal to turn to again and again.
Print
Tom Kha Gai: Quick and Creamy Thai Coconut Chicken Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
Tom Kha Gai is a traditional Thai coconut chicken soup that combines the creamy richness of coconut milk with the bright flavors of lemongrass, galangal, lime leaves, and fresh lime juice. This recipe is vibrant and aromatic, offering a perfect balance of tangy, spicy, and slightly sweet flavors, ready in just 30 minutes. Ideal for a comforting yet light meal, it can be served on its own or alongside steamed jasmine rice.
Ingredients
Chicken Marinade
- 12 ounces boneless skinless chicken thighs or breast, cut into thin strips
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons fish sauce
Soup Base
- 1 tablespoon neutral oil
- 8 ounces mushrooms (oyster, shiitake, cremini or button), torn or thinly sliced
- 3 cups chicken stock
- 1 stalk lemongrass (bottom half only, outer layers removed and scored)
- 8 slices galangal
- 3 fresh or dried makrut lime leaves or zest of 1 lime
- 1–2 Thai chilies, halved (optional, omit for milder soup)
- 1 tablespoon Thai red curry paste (optional)
- 1 tablespoon palm sugar or light brown sugar
- 14 ounces (1 can) coconut milk
Finishing Touches
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1/4 cup cilantro or scallions, roughly chopped
Instructions
- Marinate Chicken: Combine the sliced chicken with cornstarch, 2 teaspoons neutral oil, and 2 teaspoons fish sauce. Mix well and set aside to allow the flavors to meld.
- Sauté Mushrooms and Build Soup Base: Heat 1 tablespoon of neutral oil in a medium soup pot over medium-high heat. Add the mushrooms and fry for about 5 minutes until tender. Add the chicken stock, lemongrass, galangal, lime leaves or zest, Thai chilies (if using), Thai red curry paste (if using), and palm sugar. Bring the mixture to a boil over medium-high heat, then cover and lower heat to simmer for 6 minutes to infuse the flavors.
- Add Coconut Milk and Chicken: Stir in the coconut milk and gently bring the soup back to a simmer over medium-high heat, taking care not to let it boil to prevent coconut milk from splitting. Add the marinated chicken strips, return to a simmer, then lower heat to medium-low, cover, and cook for 8 minutes or until the chicken is fully cooked.
- Finish and Serve: Turn off the heat. Stir in the remaining 2 tablespoons of fish sauce, lime juice, and chopped cilantro or scallions. Taste and adjust seasoning with salt if needed. Ladle the soup into bowls and serve hot, optionally with steamed jasmine rice.
Notes
- Use boneless skinless chicken thighs for juicier, more flavorful meat; breast works fine but may be less tender.
- Adjust chili quantity or omit for milder flavor.
- The galangal and lemongrass provide signature Thai flavors—if unavailable, ginger and lemon zest are rough substitutes but will alter flavor.
- Do not let the soup boil once coconut milk is added to prevent curdling.
- Leftover soup can be refrigerated for up to 2 days; reheat gently.
