Print

Easy Thai Coconut Chicken Soup (Tom Kha Gai Style)

A close-up of a white bowl filled with creamy chicken and mushroom coconut soup, topped generously with fresh cilantro.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting, flavorful Thai coconut chicken soup for a simple weeknight meal. It captures the authentic taste of Tom Kha Gai with minimal effort.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 6 cups low sodium chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 tablespoons red curry paste (adjust for spice preference)
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 1 inch fresh ginger, thinly sliced
  • 4 kaffir lime leaves, torn (optional but recommended)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup sliced mushrooms (cremini or white button)
  • 1/2 cup sliced carrots
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Sliced red chili, for garnish (optional)

Instructions

  1. Place the chicken pieces, chicken broth, coconut milk, red curry paste, lemongrass, ginger, and kaffir lime leaves into a large pot or Dutch oven.
  2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the curry paste. Do not allow it to boil rapidly.
  3. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the chicken is cooked through.
  4. Stir in the fish sauce and brown sugar. Taste the broth and adjust seasoning if needed.
  5. Add the sliced mushrooms and carrots. Simmer uncovered for another 5 to 7 minutes, until the vegetables are tender-crisp.
  6. Remove the lemongrass pieces and kaffir lime leaves before serving.
  7. Stir in the fresh lime juice just before ladling into bowls.
  8. Garnish each serving with fresh cilantro and sliced red chili, if you like a little heat.

Notes

  • For a slow cooker version, combine all ingredients except lime juice and garnishes in the slow cooker. Cook on low for 4-6 hours. Shred the chicken before adding lime juice and serving.
  • If you cannot find kaffir lime leaves, use the zest of half a lime for a similar bright aroma.
  • This soup is excellent served over a small portion of jasmine rice for a more substantial weeknight meal.

Nutrition

Find it online: https://eatableempress.com/easy-thai-coconut-soup-recipe/