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A close-up overhead shot of a steaming bowl of Thai coconut soup, showing the creamy broth, tender chicken pieces, and sliced mushrooms.

Tom Kha Gai (Authentic Thai Coconut Chicken Soup)

This easy Tom Kha Gai recipe delivers an authentic Thai coconut chicken soup that's creamy, aromatic, and perfectly balanced. Ready in under 30 minutes, it's a flavorful and soul-warming dish perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: Asian, Thai
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1.5 pounds boneless, skinless chicken breasts thinly sliced
  • 2 cans full-fat coconut milk 13.5 oz each, unshaken
  • 2 cups chicken broth
  • 2 stalks lemongrass trimmed, smashed, and cut into 2-inch pieces
  • 2 inch piece of galangal thinly sliced
  • 8 kaffir lime leaves torn
  • 8 ounces cremini mushrooms sliced
  • 3-5 Thai bird's eye chilis smashed or sliced, to taste
  • 3 tablespoons fish sauce plus more to taste
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon coconut sugar or granulated sugar, optional
  • 1/2 cup fresh cilantro chopped, for garnish
  • Lime wedges for serving
  • Chili oil for serving

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Knife and Cutting Board

Method
 

  1. Skim the thick cream from the top of one can of coconut milk and add it to a large pot or Dutch oven over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and Thai chilis. Cook, stirring frequently, for about 2-3 minutes until fragrant.
  2. Pour in the remaining coconut milk from both cans and the chicken broth. Bring the mixture to a gentle simmer, but do not boil.
  3. Add the sliced chicken to the simmering broth. Cook for 5-7 minutes, or until the chicken is cooked through.
  4. Stir in the sliced mushrooms and cook for another 2-3 minutes until they are tender.
  5. Remove the pot from the heat. Stir in the fish sauce, fresh lime juice, and coconut sugar (if using). Taste and adjust seasoning as needed. You may want more fish sauce for saltiness or more lime juice for sourness.
  6. Ladle the soup into bowls, making sure to get a good mix of chicken and mushrooms. Garnish with fresh cilantro, a drizzle of chili oil, and a lime wedge on the side. Remind guests not to eat the lemongrass, galangal, and lime leaves.

Notes

Flavor Tip: For a deeper flavor, you can briefly sauté the chicken slices in the coconut oil before adding the aromatics, then remove them and add them back in step 3.
Ingredient Tip: The galangal, lemongrass, and kaffir lime leaves are for infusion only and are typically not eaten. You can remove them before serving if you prefer.