Craving something creamy, tangy, and comforting? This Thai Coconut Chicken Soup (Tom Kha Gai) is a bowl of pure magic—infused with lemongrass, ginger, and a splash of lime for that perfect balance of rich and refreshing. One spoonful, and you’re transported to a Thai street market! There is a little Thai restaurant in my town that makes this soup. I seriously think mine comes pretty close.
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Thai cuisine and coconut
Coconut is a staple in Thai cuisine—no surprise, given Thailand’s tropical climate. The history of coconuts stretches back centuries. In ancient India, they were considered sacred, valued for their complete utility. Even the fibrous husk was woven into coir, a rough material used to make rope and mats. In fact, your doormat might just be made of coir—how cool is that?
Unique Flavors and Ingredients
Thai coconut soup with chicken makes use of a variety of ingredients that are typical in Thai cuisine, such as lemongrass, fish sauce (yes, fish sauce), and lime. My daughter, who travels to Thailand often, tells me that Thai food is about establishing a balance with all the flavors, different from our Western culinary concept of accentuating a specific flavor. The Asian food section of my grocery store just started carrying preserved lemongrass in a jar. This is really exciting. Before, I had to go to the Asian market or sometimes out of town. Lemongrass is a perennial, and you only need a small amount. The flavor is strong. Lemongrass is also used in soaps, perfumes, and lotions.
Fish sauce (nam pla) is another ingredient in Thai coconut soup. Fish sauce? Yes, fish sauce. Not as weird as it sounds. It adds a lot to the soup, and no, your soup will not taste fishy. History flashback!!! Fish sauce is a close relative to garum, a fish paste of sorts that was all the rage during the Roman Empire. The markets of the time did a brisk garum business.
Step-by-step photos
We will start with cooking the chicken.
- Step 1: Gather all your Thai soup recipe ingredients and have them ready: mushrooms, coconut milk, salt, fish sauce, Thai red curry paste, chicken, chopped lemongrass, minced ginger, cilantro and chicken broth.
- Step 2: Have your chicken breasts split width-wise for fast cooking and easy shredding later. Add the chopped lemongrass.
- Step 3: Add the minced ginger.
- Step 4: Add the Thai red curry paste
- Step 5: Evenly cover the chicken with the added ingredients.
- Step 6: Flip the chicken pieces over, and when almost done, add ⅓ cup water and simmer for 5 minutes. Set the chicken aside on a plate and save all the liquid to add to the soup later.
Now we will construct the soup.
- Step 1: Add the coconut milk and chicken broth. Leave on medium heat.
- Step 2: Add the salt.
- Step 3: Add the cilantro.
- Step 4: Add the mushrooms.
- Step 5: Add the fish sauce and simmer for 20 minutes on medium.
- Step 6: When the chicken has cooled, shred it into small pieces with 2 forks.
- Step 7: Add the shredded chicken to the soup pot and also the reserved liquid from cooking the chicken.
- Step 8: Simmer for a few minutes and serve. Enjoy!
Frequently Asked Questions
You can store in the refrigerator for up to 3-4 days in an airtight container.
No, since this soup contains coconut milk, it is best not to freeze it because it will separate and will not be the same when defrosted, and will not have the same texture when thawed. While it is safe to eat, it may be a bit grainy and split when thawed.
Thai coconut chicken soup is hearty enough to be a main meal.
If you want to explore some other tasty Thai recipes, here are a few to bookmark for later. Thai lettuce wraps a fun to make and eat, and also a very low-carb dish. Thai beef salad is a great dish for the grilling season, and it has a fantastic marinade and homemade peanut lime dressing. If you want a sweet dessert, then you have to try Thai mango sticky rice, which is rich, sweet, and creamy with mango slices.
📖 Recipe
Thai Coconut Chicken Soup Recipe
Ingredients
- 13.5 oz coconut milk (1 can)
- 1 teaspoon salt
- 1 ½ cup chicken broth
- 2 teaspoon ginger minced or galangal
- 2 tablespoon cilantro chopped
- 6-8 cremini mushrooms fresh, sliced
- 3 teaspoon fish sauce (nam pla)
- 1 lb chicken breast
- 2 tablespoon lemongrass chopped
- 1 tablespoon red curry paste
- ⅓ cup water
Instructions
- In a non stick skillet place uncooked chicken, lemon grass, ginger, and curry paste. Cook on low until the chicken is thoroughly cooked. Add ⅓ cup water when the chicken is almost done. Simmer for 5 minutes. Set aside to cool. Reserve the liquid from the cooking.
- In a soup pot place coconut milk, chicken broth, salt, cilantro, mushrooms, and fish sauce. Heat on medium for about 20 minutes. Add liquid in which chicken was cooked.
- Shred chicken and add to soup.
- Serve with a lime wedge if desired.
Notes
- How long can I save this soup? You can store in the refrigerator for up to 3-4 days in an airtight container.
- Can I freeze this soup? No, since this soup contains coconut milk it is best not to freeze because it will separate and will not be the same when defrosted and have the same texture when thawed. While it is safe to eat it may be a bit grainy and split when thawed.
Nutrition
Cristina says
Yummy! I love Thai food..I am going to try this for sure. Your recipe was pinned on BLOGGERS SPOTLIGHT group board. Thank you for sharing at Merry Monday Linky Party!
Analida says
Thanks Cristina. Let me know how it turns o ut.
Thanks for pinning!!!
Laura @MotherWouldKnow says
This looks simple and delicious. I just got some lemon grass in a tube from Gourmet Gardens and I'll bet it will work well in this soup. Can't wait to try it.
Analida says
Laura, it will work great. Hope you like it.
Denise Wright says
I love coconut soups but never remember to make them. This looks fabulous! I love ginger and lemongrass together too. Great post!
Analida says
Thanks!!!!
Eulah says
Hello There. I discovered your blog using msn. Thhis is a very
well written article. I will be sure to bookmark it and return to learn extrfa of your helpful information. Thank you for thee post.
I will definitely comeback.
Analida says
thanks very much!!! Do come back.
Heather says
Thai Coconut soup is my favorite. I've been looking for a great recipe for a while. Can't wait to try this!
Analida says
Heather, thanks for commenting!
I am glad you found this recipe! Let me know how it turns out.
Abida says
I have just recently tried Thai recipes and this sounds delicious!
Analida says
Thanks! Don't you love Thai food?
Abida says
Hi Analida, yes I do love Thai food, and I love this recipe! I have featured your recipe on my weekly round up on my blog here http://www.theredlychee.com/the-weekly-round-up-7/
Analida says
Abida, thanks so much. I really appreciate it! Very kind of you.
Megan Marlowe says
Mmm.. i love Thai coconut soup! this looks delicious!
Analida says
Thanks Megan! I love anything coconut. When my son was about 3 he called everyone coconut; it was pretty funny! 🙂
Kristian Kamke says
Is there a brand of coconut oil that is better than others I have been buying a less expensive brand for a few years now. Do you think they work the same on skin and to cook with as the more expensive and organic brands?
Analida says
I usually buy the Thai or store brand. I don't buy the organic one, it is too expensive.
Miz Helen says
Your Thai Coconut Chicken Soup looks delicious, I love this combination! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Miz Helen
Analida says
Thanks again! I am having a decent day, hope you are too! 🙂
Aleta says
I love all things coconut curry, but have yet to make a coconut curry soup! This looks absolutely delicious, I can't wait to make it for my family!
Dawn says
Love the flavours going on here and I especially love coconut too! Would devour a huge bowl of this right now! It's cold, snowing and soup is definitely in order 🙂
Denise says
Oh I love Thai soups.....we are supposed to get a big snowfall this weekend and this will be perfect! I don't have the lemongrass though. Are there any substitutions??
Analida says
You can find lemongrass at most Asian markets either fresh or frozen. You can also finely mince lemon zest for a similar flavor. Enjoy!
lauren says
I eat soup pretty much every day so I'm always looking for a new recipe to switch it up. This is definitely going on the list for this week. I love the idea of chicken with the thai coconut.
Sara says
We are HUGE fans of Thai anything! This soup looks incredible. I love your step by step photos, and the simplicity of your ingredients. Can't wait to try this!
Sues says
Hey Coconut! That is so cute!! I love all things coconut and especially with Thai flavors. This soup looks right up my alley... Plus, it's only going to be 8 degrees in Boston tomorrow, so absolutely perfect soup weather!
jim Peterson says
Total time, 35 minutes? It takes me that long, to find the can opener...
Analida says
LOL Jim! Maybe try to find the cans of coconut milk with the pull tab lid to save some time. I hope you enjoy the soup!
Landria Gladden says
Thank you, thank you! I’ve made more difficult recipes for this but none have been as good and as easy as this. This will be a staple in our family’s rotation for sure. I did add a little red pepper flake to increase the heat to what we prefer but that’s an easy add. This is a great healthy low calorie addition to our diet.
Analida says
Thanks Landria! This is a favorite in our house too!