Easy Tom Kha Gai Coconut Soup Recipe

If you’re craving something that’s cozy, bursting with flavor, and surprisingly simple to whip up, you’re in the right place. I’m excited to share my Easy Tom Kha Gai Coconut Soup Recipe with you — this Thai coconut chicken soup is one of my all-time favorites. From the creamy coconut milk to the zingy lime and fragrant lemongrass, every bite feels like a hug in a bowl. Trust me, once you try this, it’ll become your go-to comfort soup, especially when time is short but you want something special.

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Ingredients You’ll Need

I love how the ingredients in this Easy Tom Kha Gai Coconut Soup Recipe come together to create that magical balance of sour, spicy, sweet, and savory. When you shop, fresh herbs and a good quality coconut milk can really elevate the final dish, so keep an eye out for those.

• Chicken thighs: They stay juicy and tender better than breast, but you can use breast if you prefer lean meat.
• Cornstarch: Helps tenderize the chicken and gives it a nice silky texture in the soup.
• Neutral oil: Like vegetable or canola oil, great for frying mushrooms without overwhelming the flavors.
• Fish sauce: The umami superstar of this soup — essential for that authentic salty depth.
• Mushrooms: I like using shiitake or cremini, but oyster or button work fine too; they soak up all the tasty broth.
• Chicken stock: A rich base that supports the fresh aromatics perfectly.
• Lemongrass stalk: Peel off tough outer layers and gently bruise to release flavor — it’s a game changer!
• Galangal slices: This cousin of ginger gives the soup its distinctive peppery, citrus aroma.
• Makrut lime leaves or lime zest: Adds that fresh, zesty brightness that wakes up the soup.
• Thai chilies: Optional, but if you enjoy heat like I do, they’ll bring a lovely kick.
• Thai red curry paste: Optional; for a bit more depth and complexity, I usually add this.
• Palm sugar: Or light brown sugar works fine — balances the sour and salty notes beautifully.
• Coconut milk: Use full-fat canned for creamy, luscious richness.
• Lime juice: Freshly squeezed is key! It brightens the soup like nothing else.
• Cilantro or scallions: I prefer cilantro for freshness, but scallions are great if you’re not a cilantro fan.

Variations

One of the things I adore about this Easy Tom Kha Gai Coconut Soup Recipe is how easy it is to make it your own. Whether you want to turn up the heat, make it vegetarian, or add a twist, it’s super flexible.

• Vegetarian version: I swapped chicken for tofu and used vegetable broth when hosting a friend who doesn’t eat meat; the flavor was still incredible!
• Extra spicy: Add more Thai chilies or a splash of chili oil at the end—I love the extra punch during winter.
• Milder soup: Simply leave out the chilies and red curry paste; you still get that creamy coconut goodness with subtle aromatics.
• Adding veggies: I sometimes toss in baby corn or sliced bell peppers for added texture and color.

How to Make Easy Tom Kha Gai Coconut Soup Recipe

Step 1: Marinate the Chicken

Mix your thinly sliced chicken thighs with cornstarch, 2 teaspoons of neutral oil, and 2 teaspoons of fish sauce. This little marinade trick tenderizes the chicken and adds umami right from the start — I discovered this when I wanted juicier chicken without any fuss. Set it aside while you prep the rest.

Step 2: Cook the Mushrooms

In a medium pot over medium-high heat, warm 1 tablespoon of neutral oil, then add your mushrooms. Fry them for about 5 minutes until they’re soft and releasing their juices — this builds a rich flavor base for the soup. Don’t rush this step; letting the mushrooms brown a bit makes all the difference.

Step 3: Build the Broth

Add chicken stock, lemongrass, galangal, makrut lime leaves (or lime zest), chilies (if using), red curry paste, and palm sugar to the pot. Bring to a boil, then cover, reduce heat and simmer gently for 6 minutes. This is where those aromatics release their magic, filling your kitchen with that irresistible Thai scent!

Step 4: Add Coconut Milk and Chicken

Stir in the coconut milk and bring the soup back up to a simmer — but watch carefully and don’t let it boil vigorously, or the coconut milk might split. Gently add the marinated chicken, cover again, lower the heat to medium-low, and cook for 8 minutes until the chicken is tender and cooked through.

Step 5: Final Flavors and Serve

Turn off the heat, then stir in the remaining fish sauce, fresh lime juice, and chopped cilantro (or scallions). Taste and adjust seasoning with a touch of salt if needed. Ladle your soup into bowls and get ready to swoon. My family goes crazy for this served alongside jasmine rice to soak up every last drop.

How to Serve Easy Tom Kha Gai Coconut Soup Recipe

Garnishes

I love topping my soup with fresh cilantro and a few thin slices of fresh Thai chili for color and heat. Sometimes I add a sprinkle of chopped scallions for crunch or a wedge of lime on the side if you want to add more zing at the table.

Side Dishes

This soup is fantastic on its own, but I often serve it with steamed jasmine rice to soak up the flavorful broth. For a more substantial meal, a simple cucumber salad or spring rolls make excellent fresh sides that complement the rich soup beautifully.

Creative Ways to Present

For special occasions, I like to serve this soup in individual coconut shells or pretty bowls with edible flowers and extra herbs on top — it makes the experience feel truly memorable and festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and it keeps beautifully for up to 3 days. Just give it a good stir before reheating to redistribute the flavors.

Freezing

While you can freeze this soup, I recommend freezing only the broth and chicken separately from fresh herbs and lime juice. Coconut milk’s texture sometimes changes after freezing, so thaw slowly and add fresh lime and cilantro after reheating.

Reheating

Reheat gently over low-medium heat so the coconut milk doesn’t split. If the soup thickens too much in the fridge, just add a splash of chicken stock or water to loosen it back up.

FAQs

Final Thoughts

What I truly love about this Easy Tom Kha Gai Coconut Soup Recipe is how effortlessly it brings complex, beautiful flavors to your table without complicated steps. It’s become a family favorite and a dish I turn to whenever I want something that feels both nourishing and indulgent. I can’t wait for you to enjoy making it — I promise it’ll become a comforting staple in your kitchen, just like it did in mine.

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