Tom Kha Gai is a Thai coconut chicken soup that’s rich, aromatic, and surprisingly simple to make at home. The combination of creamy coconut milk, bright lime, spicy chili, and fragrant lemongrass creates a broth that’s both comforting and bold.
This soup hits that perfect balance of tangy, savory, and slightly sweet. It’s warm and satisfying but doesn’t feel heavy. If you’re craving something cozy with a twist, this is an easy way to bring restaurant-style Thai flavors into your kitchen.
Helpful Tips
- Use full-fat coconut milk for the creamiest texture and best flavor.
- Don’t skip the aromatics like lemongrass, galangal, and kaffir lime leaves—they make the broth.
- Add lime juice at the end so the citrus flavor stays bright and doesn’t get muted during cooking.
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Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients
- 1 can unsweetened coconut milk full fat
- 2 cups chicken broth
- 1/2 lb chicken breast sliced thinly
- 2 teaspoons palm sugar
- 2 stems lemongrass cut into one inch pieces
- 2" piece galangal or ginger peeled and sliced thinly
- 2 kaffir lime leaves
- 2 tablespoons fish sauce
- 10 small mushrooms halved
- 2 limes one juiced, one cut into wedges
- handful of cilantro
Instructions
- Combine coconut milk and chicken broth in a large sauce pan and bring to a simmer over medium heat.
- Add sugar, lemongrass, galangal and kaffir lime leaves.
- Add chicken and simmer until cooked, about 5 minutes.
- Add fish sauce, mushrooms, juice of one lime and half the cilantro.
- Simmer on medium for 5 more minutes.
- Remove from heat, add to bowls, top with cilantro. Serve.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.