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Easy Tom Kha Gai: Flavorful Thai Coconut Chicken Soup

A white bowl filled with creamy coconut soup featuring chunks of chicken, sliced mushrooms, and topped generously with fresh green cilantro or parsley.
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Make this easy Tom Kha Gai, a flavorful Thai coconut soup, right in your home kitchen. This recipe delivers the creamy texture and aromatic spices you expect from authentic Thai cooking, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large shallot, thinly sliced
  • 3 cloves garlic, minced
  • 1 inch piece of fresh ginger, thinly sliced
  • 1 stalk lemongrass, trimmed and bruised
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1/2 cup sliced mushrooms (cremini or white button)
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Cooked rice, 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, about 5 minutes. You do not need to cook it through yet.
  2. Add the sliced shallot, garlic, ginger, lemongrass, turmeric, and red pepper flakes (if using) to the pot. Cook, stirring often, for 2 minutes until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
  4. Stir in the coconut milk, fish sauce, and brown sugar. Return the soup to a gentle simmer.
  5. Add the sliced mushrooms and cook for 5 to 7 minutes, or until the chicken is cooked through and the mushrooms are tender.
  6. Remove the lemongrass stalk before serving. Stir in the fresh lime juice.
  7. Taste the soup and adjust seasoning if needed, adding more fish sauce for saltiness or sugar for balance.
  8. Ladle the soup into bowls and garnish generously with fresh cilantro. Serve hot over cooked rice.

Notes

  • For a vegetarian version, substitute the chicken with firm tofu cubes and use vegetable broth instead of chicken broth.
  • If you cannot find fresh lemongrass, you can substitute with 1 teaspoon of lemongrass paste, added with the garlic and ginger.
  • To make this a Keto coconut soup, omit the brown sugar and use a keto-friendly sweetener to taste, if desired.

Nutrition

Find it online: https://tastethisplate.com/easy-coconut-soup-tom-kha-gai-recipe/