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Easy Thai Coconut Chicken Soup (Tom Kha Gai)

Close-up of a bowl of creamy coconut soup filled with chicken, mushrooms, and topped with fresh cilantro and red chili.
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Make this creamy, aromatic Thai Coconut Chicken Soup, Tom Kha Gai, at home. It delivers authentic Thai flavor with simple steps, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 small yellow onion, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 cups chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 1 inch piece of fresh ginger, thinly sliced
  • 2 stalks lemongrass, tough outer layers removed, bruised and cut into 2-inch pieces
  • 2–3 Thai bird’s eye chilies, lightly crushed (optional, for heat)
  • 1/2 cup fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until lightly browned on all sides, about 5 minutes. You do not need to cook it through.
  2. Add the sliced onion and mushrooms to the pot. Cook until the onions soften slightly, about 3 minutes.
  3. Pour in the chicken broth, coconut milk, fish sauce, and brown sugar. Stir to combine.
  4. Add the sliced ginger, lemongrass pieces, and crushed chilies (if using).
  5. Bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
  6. Remove the lemongrass pieces and ginger slices from the soup using a slotted spoon.
  7. Stir in the fresh lime juice. Taste the soup and adjust seasoning if needed (add more fish sauce for saltiness or lime juice for brightness).
  8. Ladle the soup into bowls. Garnish generously with fresh cilantro and serve immediately with lime wedges on the side.

Notes

  • For a Paleo or Keto version, substitute the brown sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
  • If you cannot find lemongrass, you can omit it, but the authentic flavor will be slightly reduced.
  • For a Vegan Coconut Soup, substitute the chicken with firm tofu or extra mushrooms, and use vegetable broth instead of chicken broth. Omit the fish sauce and use soy sauce or tamari for umami flavor.

Nutrition

Find it online: https://cookingbyfelix.com/easy-thai-coconut-soup-tom-kha-gai/