Thai Coconut Soup (Tom Kha Gai)

I used to think I needed a plane ticket to get authentic Thai food. Then I discovered the magic of Tom Kha Gai. This isn’t just soup; it’s a warm, creamy, tangy hug in a bowl that fixes a bad day faster than retail therapy.

The first time I made this Thai Coconut Soup at home, I felt like a culinary wizard. Forget complicated recipes that require a million steps. This one is a straight shot to flavor town.

You’re about to unlock the secret to a restaurant-quality dish that will make you look like a rock star.

What’s the deal with this soup? It’s the perfect balance of flavors that somehow manages to be both rich and light. The creamy coconut milk base is cut by the sharp, citrusy punch of lime and lemongrass.

It’s nostalgic comfort food that also feels incredibly fresh and healthy. Have you ever had a dish that simultaneously soothes your soul and wakes up your taste buds? That’s the power of a well-made Tom Kha Gai.

It’s the underrated hero of the Thai food world, and it’s about to become your new weekly staple.

Jump to Recipe

Ingredients

Gathering the ingredients is half the fun and feels like a mini treasure hunt. Don’t be intimidated by a few special items; they are the key to that authentic, mind-blowing flavor. You can find most of this in the international aisle of any well-stocked grocery store.

1 tbsp coconut oil
1 lb chicken breast, thinly sliced
4 cups chicken broth
2 (13.5 oz) cans full-fat coconut milk
3 stalks lemongrass, bruised and cut into 2-inch pieces
3-inch piece galangal (or ginger), sliced
4-5 kaffir lime leaves, torn (the quirky, fragrant star!)
8 oz mushrooms, sliced
3 tbsp fish sauce
2 tbsp coconut sugar or brown sugar
3 tbsp lime juice
1-2 Thai chilies, sliced (optional, for heat)
Fresh cilantro and green onion for garnish

Step-by-Step Instructions

Sizzle the aromatics.
Heat the coconut oil in a large pot over medium heat. Add the lemongrass, galangal, and kaffir lime leaves. Your kitchen will instantly smell like a legit Thai restaurant.

This step builds the flavor foundation.
Cook the chicken. Toss in the sliced chicken and cook until it’s no longer pink on the outside. We’re not looking for a full cook-through here, just a nice sear.
This keeps the chicken tender and juicy in the final soup.
Build the broth. Pour in the chicken broth and coconut milk, and give it a good stir. Bring it to a gentle simmer.
Don’t let it boil aggressively, or the coconut milk might separate. We’re going for creamy, not curdled.
Simmer for flavor. Let it all hang out and simmer for about 10-15 minutes.
This is where the magic happens, and all those incredible flavors get to know each other. The broth will transform from separate ingredients into a cohesive, fragrant masterpiece.
Add the finishing touches. Stir in the mushrooms, fish sauce, and coconut sugar.
Simmer for another 5 minutes until the mushrooms are tender. Finally, turn off the heat and stir in the lime juice and chilies. The lime juice at the end keeps its bright, zesty flavor intact.

Storage Instructions

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This soup is a meal-prep dream.

Let it cool completely before you store it. In the fridge, it will stay fresh for up to 4 days. The flavors actually meld and get better overnight.

For the freezer, portion it into airtight containers. It freezes beautifully for up to 3 months. Pro tip: freeze it in single-serving jars for a instant lunch.

Thaw overnight in the fridge and reheat gently on the stove.

Why You’ll Love This Thai Coconut Soup (Tom Kha Gai)

It’s a Total Crowd-Pleaser: From picky kids to foodie friends, this soup has universal appeal. It’s the star of any dinner party and makes you look incredibly sophisticated with minimal effort.
It’s Surprisingly Healthy: Packed with protein and anti-inflammatory ingredients like galangal and lemongrass, it’s a feel-good meal. It’s much lighter than its creamy texture suggests.
Check out our guide to healthy Thai ingredients to learn more.
It’s Faster Than Takeout: Seriously, from start to finish, you’re about 30 minutes away from a bowl of bliss. You save money and know exactly what’s going into your food. Win-win.

Common Mistakes to Avoid

Boiling the coconut milk. A gentle simmer is your friend; a rolling boil is your enemy.
It can cause the soup to curdle and look grainy.
Using light coconut milk. Just don’t. The full-fat version is essential for that luxuriously creamy texture and authentic taste. This is not the time to count calories.
Adding the lime juice too early. If you add it with the broth, the acid will cook out and you’ll lose that signature bright, tangy finish.
It’s a total flavor flub.
Skipping the fresh aromatics. Dried lemongrass and bottled lime juice will give you a sad, ghost-of-soup-past version. Fresh is best, IMO.

Alternatives and Variations

This recipe is incredibly flexible. For a vegan Tom Kha, swap the chicken for firm tofu and use vegetable broth with soy sauce instead of fish sauce.

You can easily make it gluten-free by ensuring your fish sauce and broth are certified GF. Not a mushroom fan? Try adding baby corn or bamboo shoots.

Feel like experimenting? Swap the protein for shrimp to make Tom Kha Goong. The base of this coconut soup is your playground.

FAQs

Can I freeze this Thai Coconut Soup?

Absolutely!

It freezes like a champion. Just make sure to store it in a freezer-safe, airtight container. The texture might separate slightly upon thawing, but a good stir will bring it right back together.

What’s the best substitute for galangal?

The best substitute is fresh ginger.

While galangal has a more citrusy, piney flavor, ginger provides a similar warmth and pungency that works beautifully in a pinch. You won’t be disappointed.

How long does it stay fresh in the fridge?

Your homemade Tom Kha Gai will stay perfectly fresh in the refrigerator for 3 to 4 days. Store it in a sealed container, and you’ll have amazing lunches ready to go.

The flavor gets even better on day two.

Is this kid-friendly?

It can be! Simply omit the Thai chilies to remove the heat. The creamy, slightly sweet coconut broth is usually a big hit with kids.

It’s a great way to introduce them to new flavors from our kid-friendly global dishes collection.

Can I prep it ahead of time?

100%. You can chop all your ingredients and store them separately a day ahead. When you’re ready to eat, just throw it all in the pot.

It comes together in minutes, making it a perfect quick weeknight dinner solution.