Name: Easy Thai Coconut Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: [object Object]

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Easy Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a warm, creamy, and fragrant soup made with tender chicken, rich coconut milk, fresh herbs, and a touch of spice. It’s the kind of soup that feels both comforting and exotic, with the perfect balance of savory, sour, and slightly sweet flavors. I love how quick it is to make and how much flavor comes from just a few simple ingredients.

Why You’ll Love This Recipe

I love this soup because it’s incredibly flavorful without being heavy. The coconut milk gives it a creamy texture, the lime and lemongrass add brightness, and the chicken makes it filling enough to be a meal on its own. It’s also naturally dairy-free and easy to customize based on what I have in the kitchen. Whether I’m craving something cozy or refreshing, this soup always hits the spot. Easy Thai Coconut Chicken Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, thinly sliced
Coconut milk (full-fat for richness)
Chicken broth or stock
Lemongrass stalks (smashed) or lemongrass paste
Fresh ginger or galangal, sliced
Garlic, minced
Mushrooms (like shiitake or button), sliced
Red chili or chili paste (optional, for heat)
Fish sauce
Lime juice
Brown sugar
Fresh cilantro
Green onions (for garnish)
Cooked jasmine rice (optional, for serving)

Directions

I start by heating a bit of oil in a large pot over medium heat and sautéing the garlic, ginger, and lemongrass for a minute or two until fragrant.
I pour in the chicken broth and bring it to a simmer, letting it infuse for about 5 minutes.
I add the sliced chicken and mushrooms, cooking until the chicken is just cooked through—about 5–7 minutes.
I stir in the coconut milk, fish sauce, lime juice, and a pinch of brown sugar, adjusting the flavor to taste. I let it simmer gently for another 5 minutes.
If I want it spicy, I stir in red chili or a bit of chili paste at this stage.
I remove the lemongrass and ginger slices before serving, then ladle the soup into bowls.
I garnish with chopped cilantro and green onions, and sometimes serve it with jasmine rice for a heartier meal.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 20 minutes to cook, making the total time around 30 minutes.

Variations

Sometimes I add baby spinach, snap peas, or bell peppers for more veggies. If I want a vegetarian version, I use tofu instead of chicken and vegetable broth in place of chicken stock. I also love adding a little Thai red curry paste when I want a deeper, spicier flavor.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I warm the soup on the stovetop over medium heat or microwave it gently. If the coconut milk separates, I just stir it well and it comes back together. I don’t recommend freezing it, as the texture can change. Easy Thai Coconut Chicken Soup

FAQs

Can I use light coconut milk?

Yes, but I prefer full-fat coconut milk for a richer and creamier texture. Light coconut milk works if I want a lower-fat option.

Is this soup spicy?

It can be! I control the heat by adding or skipping the chili or chili paste. I usually keep it mild and let people add heat at the table.

Do I need lemongrass?

Lemongrass adds that authentic Thai flavor, but if I don’t have it, I sometimes use lemongrass paste or just extra lime and ginger for a similar brightness.

Can I make this soup ahead?

Yes. I often make it earlier in the day and reheat before serving. The flavors actually deepen as it sits, but I wait to add fresh herbs until just before serving.

What can I serve this with?

I usually enjoy it on its own or with a side of jasmine rice. It’s also great with Thai spring rolls or a fresh cucumber salad.

Conclusion

Easy Thai Coconut Chicken Soup is one of my favorite quick and cozy meals. It’s bursting with flavor, incredibly satisfying, and simple enough to make on a busy weeknight. Whether I’m making it for myself or sharing it with friends and family, this soup always delivers comfort in a bowl—with a hint of Thai magic.