Dinner · Thai

Tom Kha Gai (Thai Coconut Chicken Soup)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 24, 2026

This creamy, tangy Thai soup comes together in under 40 minutes with tender chicken, silky coconut milk, and bright hits of lime and lemongrass. It tastes like the version from your favorite Thai restaurant, but it is easy enough for a Tuesday night. Serve it over rice for a full meal or sip it on its own.

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Tom Kha Gai (Thai Coconut Chicken Soup)

Why you'll love this

  • Restaurant-quality flavor in about 35 minutes.
  • Naturally gluten-free and dairy-free.
  • Creamy, tangy, and just as spicy as you want it.
  • One pot, easy cleanup.

EveryDayMeal recipe

Tom Kha Gai (Thai Coconut Chicken Soup)

Prep
10m
Cook
25m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 3 1/2 cups chicken stock
  • three 13.5-ounce cans (about 3 1/3 cups) coconut milk
  • 2 tablespoons galangal paste
  • 2 lemongrass stalks, bruised
  • 8 lime leaves
  • about 1 pound boneless, skinless chicken thighs, sliced
  • about 10 ounces (3 cups) oyster mushrooms, torn
  • 6 bird's eye chiles, lightly crushed
  • 1 tablespoon granulated sugar
  • 5 tablespoons fish sauce
  • from 3 limes fresh lime juice
  • to serve fresh cilantro leaves
  • to serve steamed rice

Equipment

  • Large saucepan or Dutch oven
  • Slotted spoon
  • Ladle
  • Knife and cutting board

Instructions

  1. Pour the chicken stock and coconut milk into a large saucepan over medium heat. Add the galangal paste, bruised lemongrass, and lime leaves, then bring to a gentle simmer, about 6 to 8 minutes, so the aromatics can flavor the broth.
  2. Keeping the broth at a gentle simmer (never a hard boil, which can make coconut milk grainy), add the sliced chicken. Cook for 8 to 10 minutes, until the chicken is opaque all the way through and tender.
  3. Stir in the torn mushrooms and crushed chiles and simmer another 3 to 5 minutes, until the mushrooms soften and the chiles release their heat into the broth.
  4. Add the sugar along with 3 tablespoons each of the fish sauce and lime juice. Taste, then add the remaining fish sauce and lime a little at a time until the balance of salty, sour, and slightly sweet tastes right to you.
  5. Fish out the lemongrass and lime leaves with a slotted spoon before serving, since they are too tough to eat. Ladle the soup into bowls, top with cilantro, and serve with steamed rice on the side.

Tips from the kitchen

  • Bruise the lemongrass by whacking it with the back of a knife before adding it, which helps release more of its citrusy flavor into the broth.
  • Keep the heat at a low simmer once the coconut milk goes in. A rolling boil can cause it to separate and turn the broth oily.
  • Add the lime juice at the very end and taste as you go. Lime loses its brightness if it cooks too long.

Estimated nutrition per serving: 480 cal · 28g protein · 12g carbs · 36g fat

Make it your own

  • Swap the chicken thighs for peeled shrimp, adding them in the last 3 to 4 minutes so they stay tender.
  • Use white button or cremini mushrooms if you cannot find oyster mushrooms.
  • For a milder soup, remove the chiles before serving or use just 1 or 2.

Storing & make-ahead

Let the soup cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat without boiling. It does not freeze well because the coconut milk can separate.

Good to know

Can I use chicken breast instead of thighs?
Yes, but slice it thin and watch it closely, since breast meat can dry out faster than thighs. Pull it as soon as it turns opaque.
Where do I find galangal paste and lime leaves?
Look in the Asian aisle of larger grocery stores or an Asian market. Galangal paste often comes in a jar or tube, and lime leaves (sometimes labeled kaffir lime leaves) are sold fresh or frozen.
How spicy is this soup?
Six bird's eye chiles make it quite spicy. Crush them lightly for medium heat, or reduce the number and remove them before serving for a gentler bowl.
Can I make it ahead?
You can make it a day ahead and reheat gently. Add the fresh lime juice and cilantro right before serving for the brightest flavor.

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