Name: Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 cups chicken stock, unsalted, preferably homemade; ½ teaspoon table salt; 1 ½ cups coconut milk; 1 lb chicken thigh, boneless skinless, cut into 1-inch pieces; 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces; 12 thin slices galangal; 5 makrut lime leaves, twisted to bruise and torn into big chunks; 1-3 Thai chilies, to taste, smashed until broken or cut into large pieces; 2 tablespoons fish sauce; 1 teaspoon finely chopped palm sugar or granulated sugar; 5.5 oz oyster mushrooms, torn into bite-size pieces; 2 ½ tablespoons lime juice; Chopped green onion and/or cilantro, for garnish; Jasmine rice, for serving (optional)

Jump to Recipe· 4.4 from 12 reviews

If you’re craving a bowl of comforting warmth packed with exotic flavors, this Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe is your new best friend. Featuring tender chicken thighs swimming in a luscious, creamy broth infused with fragrant lemongrass, spicy Thai chilies, aromatic galangal, and zesty makrut lime leaves, it’s the perfect harmony of spice, sour, salty, and sweet. Whether you’re after a soul-nourishing meal on a chilly day or a taste of Thailand’s vibrant cuisine, this recipe delivers a rich, satisfying experience that feels like a warm hug in a bowl.

Ingredients You’ll Need

The image shows an overhead view of fresh cooking ingredients arranged neatly on a white marbled surface. In the bottom left, there is a clear glass bowl filled with small pink pieces of raw chicken meat. Above it, a larger clear glass bowl holds light brown broth. At the top left, fresh green cilantro sprigs lie next to a clear glass measuring cup filled with white coconut milk. To the right of the broth, clusters of light beige oyster mushrooms are placed in the center. Bright green lime leaves are positioned above the mushrooms. Next to the lime leaves is a small clear bowl with crushed garlic. Below laterally are two stalks of light green lemongrass and a ginger root with light brown skin and a smooth texture. A small glass bowl with dark soy sauce sits near the bottom right. Two small chilies, one red and one green, a wedge of lime, and a whole green lime are scattered at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by Thai flavors—this soup relies on a handful of simple, fresh ingredients that each play an essential role. From the creamy coconut milk that gives it silkiness to the lemongrass and galangal which infuse a citrusy, earthy aroma, every component balances beautifully to create an unforgettable dish.

Chicken stock, 2 cups: The soul of the broth, providing a savory base that supports delicate flavors.
Coconut milk, 1 ½ cups: Adds rich creaminess and tropical sweetness to the soup.
Table salt, ½ teaspoon: Enhances all the natural flavors without overpowering.
Chicken thigh, 1 lb boneless skinless, cut into 1-inch pieces: Offers juicy tenderness and robustness that shines in slow simmering.
Lemongrass stalk, bottom half only, smashed & cut into 2-inch pieces: Imparts bright citrus notes indispensable for authenticity.
Galangal, 12 thin slices: This spicy, pineapple-like root is a crucial aromatic foundation.
Makrut lime leaves, 5 torn into big chunks: Bursting with unique lime fragrance, essential for that signature Thai touch.
Thai chilies, 1 to 3 smashed or cut: Provides a fire-kick that you can adjust to your heat preference.
Fish sauce, 2 tablespoons: Delivers umami depth and salty complexity.
Palm sugar, 1 teaspoon finely chopped: Balances heat and sour with a subtle sweetness.
Oyster mushrooms, 5.5 oz torn into bite-size pieces: Adds a meaty texture and earthy flavor.
Lime juice, 2 ½ tablespoons: Finishes the soup with fresh acidity and brightness.
Chopped green onion and/or cilantro: Adds fresh herbal notes and color garnish.
Jasmine rice (optional): Perfect for sopping up every last drop of this incredible soup.

How to Make Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe

Step 1: Simmer the Chicken

Start by bringing 2 cups of chicken stock to a gentle boil, then add ½ teaspoon of salt and your chicken thigh pieces. Maintaining a gentle simmer, cook for about 15 minutes until the chicken is fork-tender. This slow simmering builds a savory foundation and ensures your chicken stays juicy and tender for the soup.

Step 2: Infuse with Aromatics and Coconut Milk

Now it’s time to add layers of flavor. Pour in 1 ½ cups of creamy coconut milk along with lemongrass, galangal, and makrut lime leaves. Toss in the smashed Thai chilies and oyster mushrooms along with half of your fish sauce and finely chopped palm sugar. Let it all simmer together for 5 more minutes. This brief yet crucial step allows the soup to soak up vibrant aromas that define the classic tom kha gai experience.

Step 3: Final Seasoning and Lime Juice

Turn off the heat and stir in 2 ½ tablespoons of fresh lime juice, balancing the rich broth with bright acidity. Taste and adjust the seasoning with the remaining fish sauce or a pinch more sugar if needed. Your soup is now ready to be served with all the authentic flavors of Thai cuisine shining through!

How to Serve Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe

A black bowl filled with a creamy white soup showing visible pieces of sliced mushrooms in brown and light beige colors scattered throughout. There are thin slices of white round vegetables and green slivers of scallions spread across the soup surface. Small red chili peppers and dark green leaves float in the soup, adding contrast. In the center, two sprigs of fresh green herbs sit on top as garnish. The bowl rests on a red cloth with a blurred green plant in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The secret to an irresistible soup is in the finishing touches. Sprinkle chopped green onions and fresh cilantro over each bowl to introduce fresh color and a burst of herbal brightness that complements the creamy broth perfectly. These garnishes add a delightful texture contrast and aromatic lift.

Side Dishes

Authentic Tom Kha Gai serves beautifully on its own but also pairs wonderfully with steamed jasmine rice that soaks up every bit of the delectable broth. For a heartier meal, consider pairing it with a simple papaya salad, or grilled satay skewers that bring smoky and savory contrast to the creamy soup’s vibrant flavors.

Creative Ways to Present

Make your presentation pop by serving the soup in rustic coconut shells or brightly colored bowls. Add a whole makrut lime leaf or a thin slice of galangal on top as a visual cue to the flavors inside. For parties, offer a do-it-yourself garnish station with lime wedges, chili slices, and cilantro so everyone can tailor their soup to taste.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the fridge for 2 to 3 days. As the flavors meld overnight, your leftovers often taste even better the next day. Just be sure to remove the lemongrass, galangal, and lime leaves before storing to avoid overwhelming bitterness.

Freezing

You can freeze Authentic Tom Kha Gai, but keep in mind that the texture of oyster mushrooms may change slightly after thawing. Freeze in a sealed container for up to 1 month. When ready, thaw overnight in the refrigerator for best results.

Reheating

To reheat, warm gently on the stove over medium-low heat, stirring occasionally until warmed through. Avoid boiling vigorously as this can cause the coconut milk to separate. Add fresh lime juice and herbs after reheating to revitalize the soup’s brightness.

FAQs

Can I make this soup using chicken breast instead of thighs?

Absolutely! If using chicken breast, slice it thinner and marinate briefly in fish sauce. You’ll want to add it later in the cooking process to prevent drying out. This swap is great if you prefer leaner meat while keeping the soup tender and flavorful.

What if I can’t find galangal or makrut lime leaves?

Galangal and makrut lime leaves are key for authentic flavor, but if unavailable, fresh ginger can substitute for galangal, though the flavor won’t be as sharp. Lime zest can replace lime leaves in a pinch. Using these alternatives will get you close but the real magic comes from the original ingredients.

How spicy is this soup?

The heat level depends on how many Thai chilies you add. You can easily adjust from mildly warming with one chili to a fiery kick with three or more. If you prefer mild spice, remove the chilies before serving!

Is this soup gluten-free and dairy-free?

Yes, this soup is naturally gluten-free and dairy-free as it uses coconut milk and traditional fish sauce instead of soy or dairy products. Just double-check your fish sauce ingredients if you have sensitivities.

Can I prepare this soup vegetarian or vegan?

You can make a vegetarian or vegan version by substituting chicken stock with vegetable broth and replacing fish sauce with soy sauce or tamari. Skip the chicken and double the mushrooms for a delicious plant-based alternative that still captures complex flavor layers.

Final Thoughts

There’s something truly special about a bowl of Authentic Tom Kha Gai (Thai Coconut Chicken Soup) Recipe. Its creamy, tangy, and spicy notes come together in a way that is simultaneously comforting and exciting. Whether this is your first foray into Thai cooking or a well-loved classic in your repertoire, this soup promises to delight your taste buds and warm your heart. Dive in and enjoy a little taste of Thailand right at home—you won’t regret it!