Dinner · Thai

Tom Kha Gai (Thai Coconut Chicken Soup)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 5, 2026

This creamy Thai coconut soup balances silky coconut milk with bright lime, salty fish sauce, and a gentle kick of chili. Tender chicken and oyster mushrooms simmer in an aromatic broth that comes together in under 40 minutes. Serve it over steamed rice for a comforting bowl that tastes like takeout but is easy to make at home.

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Tom Kha Gai (Thai Coconut Chicken Soup)

Why you'll love this

  • Ready in about 35 minutes for a cozy weeknight bowl.
  • Creamy, bright, and just the right amount of spicy.
  • One pot and simple pantry-friendly Thai flavors.
  • Easily adjusted to your spice tolerance.

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

Equipment

  • Large saucepan or Dutch oven
  • Slotted spoon
  • Ladle
  • Cutting board and knife

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 perfume the broth.
  2. Keeping the liquid at a gentle simmer (not a hard boil, which can make coconut milk separate), add the sliced chicken thighs. Cook for 8 to 10 minutes until the chicken is tender and cooked through with no pink in the center.
  3. Stir in the torn oyster mushrooms and whole chilies, then simmer 3 to 5 minutes until the mushrooms soften and everything is cooked through.
  4. Sprinkle in the sugar, then add 3 tablespoons each of fish sauce and lime juice to start. Taste and add the rest as needed until the broth is balanced between salty, sour, and slightly sweet.
  5. Using a slotted spoon, fish out the lemongrass and lime leaves before serving, since they are too tough to eat. Ladle the soup into bowls, scatter cilantro leaves over the top, and serve with steamed rice on the side.

Tips from the kitchen

  • Bruise the lemongrass by whacking it with the flat of a knife to release its oils, then cut into a few large pieces so it is easy to remove later.
  • Keep the broth at a gentle simmer, never a rolling boil, or the coconut milk can curdle and look grainy.
  • Add lime juice at the very end and adjust to taste, since heat can dull its brightness.

Estimated nutrition per serving: 520 cal · 28g protein · 14g carbs · 40g fat

Make it your own

  • Swap the chicken for peeled shrimp and simmer just 3 to 4 minutes until pink.
  • Use white button or cremini mushrooms if oyster mushrooms are hard to find.
  • For less heat, leave the chilies whole and remove them before serving, or use just one or two.

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 coconut milk can separate.

Good to know

Can I use chicken breast instead of thighs?
Yes, though thighs stay juicier. If using breast, slice it thin and simmer just until cooked through to keep it tender.
Where do I find galangal and lime leaves?
Look in Asian grocery stores or the international aisle. Galangal paste comes in jars or tubes, and kaffir lime leaves are often sold frozen. Fresh ginger is not a true swap but works in a pinch.
Why did my coconut milk curdle?
The broth got too hot. Keep it at a gentle simmer with just a few bubbles breaking the surface, never a hard boil.
How spicy is this soup?
Six bird's-eye chilies make it fairly hot. Slice them for more heat, leave them whole for a milder background warmth, or use fewer.

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