Delight in our Thai Coconut Chicken Soup—creamy, aromatic, and bursting with bold, authentic flavors in every comforting, spiced spoonful!
Why You’ll Love This Recipe
- Classic Thai flavor: Fragrant lemongrass, galangal, and kaffir lime create a deeply aromatic base.
- Comforting and light: Creamy without being heavy, perfect for any season.
- Quick and easy: Made in just 30 minutes—ideal for busy evenings.
- Customizable: Easily adjusted for spice, sweetness, or protein.
- Healthy and nourishing: Packed with lean protein and immune-boosting ingredients.
Ingredients
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 slices fresh galangal or ginger
- 4 kaffir lime leaves, torn into pieces
- 1 cup mushrooms, sliced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1–2 Thai chilies, sliced (optional for heat)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt to taste
Directions
- In a large pot, bring chicken broth to a boil over medium-high heat.
- Add lemongrass, galangal (or ginger), and kaffir lime leaves. Simmer for 5–10 minutes to infuse the broth.
- Add sliced chicken and cook for 5–6 minutes, or until fully cooked through.
- Stir in coconut milk, mushrooms, fish sauce, brown sugar, and Thai chilies (if using). Simmer for another 5 minutes to blend the flavors.
- Remove from heat and stir in fresh lime juice. Taste and adjust with salt or extra lime if desired.
- Serve hot, garnished with fresh chopped cilantro.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 285 kcal per serving
Variations
- Vegetarian version: Substitute tofu for chicken and use vegetable broth. Add more mushrooms or baby corn.
- Spicy twist: Add more Thai chilies or a spoon of chili paste for extra heat.
- Creamier texture: Add more coconut milk or reduce the broth slightly.
- Seafood option: Swap chicken for shrimp or white fish.
- Herb infusion: Add fresh Thai basil or mint at the end for an herby finish.
Storage/Reheating
Storage: Store cooled soup in an airtight container in the fridge for up to 3 days.
Reheating: Warm over medium heat on the stove, stirring occasionally. Avoid boiling to preserve the coconut milk’s texture.
FAQs
What is the difference between Tom Kha Gai and Tom Yum?
Tom Kha Gai is creamier and made with coconut milk, while Tom Yum is a clear, sour-spicy soup without coconut milk.
Can I use ginger instead of galangal?
Yes. While galangal is traditional and more citrusy, fresh ginger is a common and acceptable substitute.
What if I can’t find kaffir lime leaves?
You can use lime zest as a backup. It won’t be exactly the same, but it offers a similar citrus aroma.
Is this soup gluten-free?
Yes, as long as the fish sauce you use is gluten-free.
Can I make it in advance?
Yes, but it’s best served fresh. Reheat gently to avoid coconut milk separation.
What type of mushrooms should I use?
Button mushrooms, shiitake, or oyster mushrooms all work well.
Can I freeze this soup?
It’s not ideal, as coconut milk may separate when frozen and thawed, affecting the texture.
How do I make it more sour?
Add more lime juice to taste, or include a splash of rice vinegar if needed.
Do I need to remove lemongrass and lime leaves before serving?
Yes, they’re for flavoring and not typically eaten whole.
Can I use light coconut milk?
You can, but it will be less creamy and rich. Full-fat coconut milk is recommended for best flavor.
Conclusion
Thai Coconut Chicken Soup (Tom Kha Gai) is a warm, soothing, and flavor-packed dish that brings the heart of Thai cuisine into your kitchen. With its harmonious blend of coconut, lime, and aromatic herbs, it’s both exotic and comforting—perfect for impressing guests or enjoying a nourishing solo dinner. Try it once, and it’s sure to earn a regular spot on your menu.
More Globally Inspired Comfort Bowls
If the warmth and spice of Thai Coconut Chicken Soup has you hooked, don’t stop there. Keep your taste buds exploring with the creamy comfort of our Creamy Chicken & Mushroom Stroganoff or add some flair with the zesty Shrimp Grilled Cheese with Garlic Bread. For a lighter vegetarian pairing, you’ll love the simplicity of Garlic Cauliflower and Mushrooms. Add crunch with our Parmesan Garlic Zucchini Fries, or cozy up with a slice of Apple Fritter Bread to end your meal on a sweet note.
Print
Thai Coconut Chicken Soup
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Halal
Description
Delight in our Thai Coconut Chicken Soup—creamy, aromatic, and bursting with bold, authentic flavors in every comforting, spiced spoonful!
Ingredients
- 4 slices of thick bread (sourdough or your choice)
- 1/2 lb shrimp, peeled and deveined
- 3 tbsp butter, melted
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Heat a pan over medium-high heat. Season shrimp with salt and pepper, and sauté with minced garlic in 1 tablespoon of the melted butter until pink and cooked through (about 3–4 minutes). Set aside.
- Brush each slice of bread with the remaining melted butter and sprinkle with garlic.
- On two slices of bread, layer mozzarella and Parmesan cheese evenly.
- Add the cooked shrimp over the cheese layer.
- Close the sandwiches with the remaining bread slices, buttered side facing out.
- In the same skillet, grill the sandwiches on medium heat, pressing gently with a spatula until golden and crispy on both sides, about 4–5 minutes per side.
- Garnish with fresh chopped parsley if desired, and serve warm with a side salad or crispy chips.
Notes
- Use freshly grated cheese for the best melt and flavor.
- Try adding a dash of red pepper flakes for a spicy kick.
- You can substitute mozzarella with provolone for a sharper taste.
- Leftover shrimp can be used if reheated properly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilled
- Cuisine: American