THAI COCONUT SOUP (TOM KHA GAI)

THAI COCONUT SOUP (TOM KHA GAI)

Tom Kha Gai or Thai Coconut Chicken Soup, is a beautifully balanced soup known for its comforting creaminess, fragrant aromatics and subtle heat. It’s made by simmering tender chicken in a base of rich coconut milk infused with chopped lemongrass and fresh ginger. A hint of lime juice adds brightness, while earthy mushrooms provide texture and body. Traditionally enjoyed throughout Thailand, this soup is healing and satisfying, perfect for chilly evenings or light lunches. The single-serving format allows you to enjoy it fresh and is simple to prepare in just one pot. The signature blend of tangy, savoury and sweet flavours makes this dish one of the most popular Thai soups worldwide. Elegant enough for guests and easy for weekday cooking, Tom Kha Gai brings authentic Southeast Asian taste to your table in under 20 minutes.

RECIPE CATEGORY

Soups & Stews

SERVING SIZE

1

CUISINE

Thai

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Dairy-Free

DISH TYPE

Soup / Stew

INGREDIENTS

Here is a list of ingredients for Tom Kha Gai (Thai Coconut Chicken Soup):

• ¼ cup chicken, diced

• ½ cup coconut milk

• ½ teaspoon lemongrass, chopped

• ¼ teaspoon grated ginger

• ½ teaspoon lime juice

• ¼ cup mushrooms, sliced

FULL NUTRITIONAL INFORMATION

• Calories: 303.4 kcal

• Protein: 9.4 g

• Fat: 29.4 g

• Saturated Fat: 22.9 g

• Carbohydrates: 4.2 g

• Sugars: 0.4 g

• Fibre: 0.2 g

• Sodium: 40.2 mg

• Potassium: 380.5 mg

• Cholesterol: 26.3 mg

• Calcium:  25.6 mg

• Iron: 4.2 mg

• Vitamin D: 0.1 IU

PREPARATION

These steps are followed for the preparation of Tom Kha Gai (Thai Coconut Chicken Soup):

• Prepare The Aromatics: Finely chop the lemongrass and grate the ginger. Clean and slice the mushrooms. Dice the chicken into bite-sized pieces.

• Heat The Coconut Milk: In a small saucepan, add the coconut milk and place over medium heat. Bring to a gentle simmer and stirring occasionally.

• Add Lemongrass And Ginger: Stir in the chopped lemongrass and grated ginger. Let simmer for 2–3 minutes to infuse the milk with aromatic flavour.

• Cook The Chicken: Add the diced chicken to the pan and simmer for 5–6 minutes or until the chicken is fully cooked.

• Add Mushrooms: Stir in the sliced mushrooms and cook for another 2–3 minutes until tender.

• Season The Soup: Remove from heat and stir in the lime juice. Taste and adjust seasoning if desired.

• Serve Hot: Pour into a bowl and enjoy immediately, garnished with fresh herbs or extra lime if preferred.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

Here is a list of ingredients for Tom Kha Gai (Thai Coconut Chicken Soup):

• Use Fresh Lemongrass: It imparts the most authentic citrusy aroma, which bruises the stalk before chopping for extra flavour.

• Don’t Boil The Coconut Milk: Keep the heat low to avoid curdling or separation.

• Slice chicken Thinly: Thin slices cook quickly and evenly in the simmering broth.

• Adjust To Taste: Add more lime juice for tanginess or a pinch of sugar to round out the flavour.

• Strain If Desired: For a smoother finish, strain out lemongrass bits before serving.

VARIATIONS

• Make It Vegetarian: Replace chicken with tofu and use vegetable broth or extra coconut milk as the base.

• Add Heat: Include sliced Thai chillies or a dab of chilli paste for extra spiciness.

• Boost With Broth: Add a few tablespoons of chicken broth for a thinner and more traditional soup base.

• Mushroom Options: Use straw mushrooms, oyster mushrooms or shiitake for deeper umami.

• Add Fish Sauce: Mix in ½ teaspoon of fish sauce with the lime juice for added umami.

• Creamier Version: Add a splash of coconut cream for a more decadent soup.

• Serve With Rice: Pair with steamed jasmine rice or pour over rice for a hearty meal.

• Add Veggies: Stir in baby spinach, cherry tomatoes or bok choy at the end for added nutrients.

PREPPING AND STORAGE

• Fridge: Store in an airtight container for up to 2 days. Flavours deepen overnight.

• Reheating: Gently reheat over low heat, avoiding a full boil to prevent coconut milk separation.

• Freezing: Can be frozen, though coconut milk may slightly change texture. Stir well after reheating.

• Make-Ahead Tip: Prep the aromatics and chicken in advance to save cooking time.

• Storage Caution: Discard any soup left at room temperature for 2 hours.