If you’ve ever craved a comforting bowl of something warm, slightly tangy, and bursting with the vibrant flavors of Thailand, then you’re absolutely going to adore this Easy Tom Kha Gai – Thai Coconut Soup Recipe. This dish is like a hug in a bowl, combining creamy coconut milk with fragrant lemongrass, zesty lime, tender chicken, and just the right punch of spice. It’s incredibly satisfying yet light, making it perfect for any season. Plus, once you get the hang of this recipe, you’ll realize just how simple it is to bring a taste of Thailand right into your own kitchen without any fuss or exotic hunting for ingredients.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the authentic taste and texture of this soup. What’s wonderful about this recipe is that the components are simple, fresh, and work together like a dream to create those signature complex flavors and delightful balance.
- Coconut oil: Use it for a subtle, nutty flavor that helps soften aromatics beautifully.
- Half an onion, thinly sliced: Adds sweetness and depth to the broth as it cooks.
- 2 cloves garlic, chopped: Essential for that warm, savory base flavor.
- Half of one red jalapeno pepper, sliced (or 1-3 Thai chiles, halved): Provides that gentle spicy kick without overpowering the soup.
- 3 slices of galangal (or ginger): Offers a unique citrusy-spicy warmth that’s iconic in Tom Kha Gai.
- 1 lemongrass stalk, pounded and cut into 2-inch pieces: Brings in bright, lemony notes that brighten the broth.
- 2 teaspoons red Thai curry paste: Gives the broth its rich, savory, and slightly spicy undertone.
- 4 cups chicken broth: Forms the hearty base—choose low sodium for better control of saltiness.
- 4 cups unsweetened full-fat coconut cream or coconut milk: Infuses the soup with luxurious creaminess and tropical flavor.
- 2 medium chicken breasts, bite-sized pieces: Tender protein that soaks up the fragrant broth perfectly.
- 8 ounces white mushrooms, sliced: Adds earthiness and soft texture to balance the soup.
- 1-2 tablespoons coconut sugar: Introduces a delicate sweetness to balance sour and spicy notes.
- 1 ½ – 2 tablespoons fish sauce: Essential umami that amps up the savory depth.
- 2-3 tablespoons fresh lime juice: Brings the tangy brightness that makes this soup so refreshing.
- 2-3 green onions, sliced thin: Fresh garnish that adds color and mild onion flavor.
- Fresh cilantro, chopped (for garnish): Provides herbal freshness and a pop of green for presentation.
How to Make Easy Tom Kha Gai – Thai Coconut Soup Recipe
Step 1: Build the Flavorful Broth
Start by warming up the coconut oil in a medium pot over medium heat. Toss in the onion, garlic, jalapeno or Thai chiles, galangal (or ginger), lemongrass, and red Thai curry paste. Stir these aromatics frequently as they soften and mingle their scents for about 5 minutes—this step is crucial for layering in that incredible fragrance and flavor. Next, pour in the chicken broth and bring it all to a boil. Once it’s rolling, reduce the heat and let it simmer uncovered for 30 minutes. This long simmer allows all the fresh and spicy aromatics to create a broth that’s rich, vibrant, and deeply infused with flavor.
Step 2: Remove Aromatics and Add the Creamy Base
After simmering, strain out the onion, garlic, lemongrass, and galangal—these have done their job and can be discarded. Now, stir in the coconut cream or milk, and then add your chicken pieces and sliced mushrooms. Let the soup gently bubble until the chicken is just cooked through, tender and juicy. Then comes the magic: season with fish sauce, coconut sugar (or coconut aminos for a Whole30 twist), and fresh lime juice. Taste as you go to balance the sweet, salty, and tangy notes exactly to your liking—it’s all about that perfect harmony. Let it cook for an additional 2 minutes to meld everything beautifully.
Step 3: Garnish and Serve
Finally, ladle the steaming, fragrant soup into bowls and top each serving with a sprinkle of thinly sliced green onions and fresh cilantro. These bright garnishes lift the flavors and add a fresh, crisp texture to every spoonful.
How to Serve Easy Tom Kha Gai – Thai Coconut Soup Recipe
Garnishes
A simple garnish really elevates this soup. Fresh cilantro adds an herbaceous burst, while the green onions provide a mellow sharpness and crunch that contrast beautifully with the velvety broth. For an extra zing, you might scatter a few thinly sliced red chilis or a drizzle of chili oil to spice things up further.
Side Dishes
This soup shines as the star, but pairing it with steamed jasmine rice or a light Asian-inspired salad can round out the meal perfectly. Crunchy spring rolls or lightly pickled vegetables add a refreshing textural contrast, making your dining experience feel like a mini Thai feast at home.
Creative Ways to Present
For a fun and festive presentation, serve the soup in coconut shells or rustic bowls to bring a tropical vibe. Adding edible flowers or extra fresh herbs on top can also make your Easy Tom Kha Gai – Thai Coconut Soup Recipe look restaurant-worthy and inviting for guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen overnight, making the next-day bowl even more delightful!
Freezing
You can freeze leftover Tom Kha Gai, but keep in mind that coconut milk might separate slightly upon thawing. To prevent a grainy texture, give the soup a good stir or briefly reheat while whisking. Label your container and enjoy it within 1-2 months for best taste.
Reheating
Reheat gently on the stove over low heat so the chicken doesn’t dry out and the coconut cream stays silky. Stir often to maintain a smooth texture, and add a splash of broth or water if it’s too thick after chilling.
FAQs
Can I make Easy Tom Kha Gai – Thai Coconut Soup Recipe vegan?
Absolutely! Simply swap the chicken for tofu or mushrooms and use vegetable broth instead of chicken broth. Use coconut aminos instead of fish sauce to keep that savory depth without animal products.
What if I can’t find galangal?
Fresh galangal can be tricky to find in some areas. Ginger is the best substitute and will still give you that warm, slightly peppery flavor, though it’s a bit less citrusy.
How spicy is this soup?
The spice level is flexible. Using half a jalapeno or a few Thai chiles gives a nice warm heat without overwhelming the delicate balance. Feel free to adjust according to your spice tolerance.
Can I prepare parts of this soup ahead of time?
Yes! You can prepare the broth base and strain the aromatics a day ahead, keeping it refrigerated until ready to finish with coconut cream and proteins. This makes meal day a breeze.
What if I want a thicker or thinner soup?
Adjust the richness by varying the amount of coconut cream and broth. More coconut cream will create a creamier soup, while adding extra broth can thin it out to your preference.
Final Thoughts
There’s something truly special about a homemade bowl of Easy Tom Kha Gai – Thai Coconut Soup Recipe. It’s that perfect blend of soothing warmth, fresh herbal brightness, and creamy tropical richness that simply nourishes your soul and palate. Once you try making it yourself, you’ll see how approachable and rewarding it is. So gather your ingredients, invite a friend or two, and enjoy the incredible flavors of Thailand right at home!
Print
Easy Tom Kha Gai – Thai Coconut Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
A fragrant and creamy Thai coconut soup featuring tender chicken, fresh mushrooms, and vibrant aromatics like galangal, lemongrass, and red curry paste. This easy-to-make Tom Kha Gai soup balances rich coconut cream with tangy lime juice and savory fish sauce, delivering authentic Thai flavors in a warming bowl perfect for any occasion.
Ingredients
Soup Base
- 1 tablespoon coconut oil
- ½ onion, thinly sliced
- 2 cloves garlic, chopped
- ½ red jalapeno pepper, sliced (or 1–3 Thai chiles, halved)
- 3 slices galangal (¼ inch thick) or ginger
- 1 lemongrass stalk, pounded and cut into 2-inch pieces
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth (see Notes for vegan or Whole30 alternatives)
Main Ingredients
- 4 cups unsweetened, full-fat coconut cream (or full-fat unsweetened coconut milk; see Notes)
- 2 medium chicken breasts, cut into bite-sized pieces (about 1 pound)
- 8 ounces white mushroom caps, sliced
Seasonings & Garnishes
- 1–2 tablespoons coconut sugar (or coconut aminos for Whole30)
- 1½ – 2 tablespoons fish sauce (adjust to taste; see Notes for Whole30 or vegan options)
- 2–3 tablespoons fresh lime juice
- 2–3 green onions, thinly sliced
- Fresh cilantro, chopped (for garnish)
Instructions
- Sauté Aromatics: In a medium pot, heat the coconut oil over medium heat. Add the sliced onion, chopped garlic, jalapeno or Thai chiles, galangal or ginger slices, lemongrass pieces, and red Thai curry paste. Cook while stirring frequently for about 5 minutes, or until the onions soften.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat and simmer uncovered for 30 minutes to infuse the broth with the aromatic flavors.
- Strain Aromatics: Remove the pot from heat and strain out the solids (onions, garlic, lemongrass, and galangal/ginger). Discard these aromatics to leave a clear flavored broth.
- Add Main Ingredients: Return the strained broth to the pot. Stir in the coconut cream or milk, add the bite-sized chicken pieces and sliced mushrooms. Simmer gently until the chicken is cooked through.
- Season Soup: Incorporate fish sauce, coconut sugar (or coconut aminos if preferred), and fresh lime juice to the soup. Taste and adjust each seasoning to your preference, balancing salty, sweet, and tangy flavors.
- Final Simmer and Serve: Cook the soup for an additional 2 minutes to meld the flavors. Ladle into bowls and garnish with thinly sliced green onions and chopped fresh cilantro for a bright finish.
Notes
- For a vegan version, substitute chicken broth with vegetable broth, chicken with tofu or mushrooms, fish sauce with soy sauce or tamari, and coconut sugar as is or adjust according to preference.
- Use full-fat unsweetened coconut cream or milk for an authentic creamy texture.
- For Whole30 compliance, use coconut aminos instead of fish sauce and avoid any sweeteners or use compliant options as instructed.
- Galangal can be replaced with fresh ginger if unavailable, though the flavor will be slightly different.
- Adjust the level of heat by varying the amount of jalapeno or Thai chiles to your taste.
