If you’re craving a bowl of rich, fragrant, and comforting soup that bursts with fresh, bold flavors, this Thai Coconut Chicken Soup (Tom Kha Gai) Recipe is exactly what you need. Combining silky coconut milk with the zing of lime, the warmth of ginger and lemongrass, and tender shredded chicken, it’s a vibrant and nourishing dish that feels like a warm hug in a bowl. Whether you’re cooking for family, friends, or a cozy night in, this soup will quickly become a beloved favorite that’s easy to prepare and absolutely delicious.
Ingredients You’ll Need
The beauty of this Thai Coconut Chicken Soup (Tom Kha Gai) Recipe lies in its simple yet aromatic ingredients. Each element plays a crucial role in building layers of flavor, texture, and color, making the soup spectacularly balanced and inviting.
- 8 cups chicken stock: The hearty base that adds depth without overpowering the delicate flavors.
- ¼ cup fresh cilantro (chopped, plus more for garnish): Adds a fresh, herbaceous brightness that livens up each spoonful.
- 3 tablespoons lime juice (from 2 limes): Provides the perfect citrusy tang that cuts through the creaminess.
- 1 teaspoon kosher salt: Enhances all the ingredients, bringing harmony to the soup.
- 1 tablespoon lemongrass paste (Gourmet Garden brand recommended): Gives authentic, aromatic citrus notes essential to Thai cuisine.
- 1 tablespoon ginger paste (Gourmet Garden brand recommended): Offers a spicy warmth that balances the cool coconut milk.
- 1 serrano chili (seeds removed and finely chopped): Adds a gentle heat for complexity without overwhelming.
- 1 cup white button mushrooms (sliced): Provides a tender bite and earthy flavor that complements the chicken.
- 3 cups cooked and shredded chicken (rotisserie chicken works beautifully): The star protein that makes the soup hearty and satisfying.
- 14 ounces coconut milk (1 can): The rich, creamy heart of the dish that carries all the flavors.
- 1 tablespoon brown sugar: Adds a subtle sweetness to balance the tangy and spicy elements.
- Cherry tomatoes (halved): A fresh, juicy pop of color and flavor on top.
- Fresh cilantro: For garnish and an extra burst of vibrancy.
- Hot sauce (optional): Perfect for those who love an extra kick of heat.
How to Make Thai Coconut Chicken Soup (Tom Kha Gai) Recipe
Step 1: Simmer the Flavor Base
Start by combining the chicken stock, chopped cilantro, lime juice, kosher salt, lemongrass paste, ginger paste, and finely chopped serrano chili in a large 6-quart Dutch oven or stockpot over medium-high heat. Stir everything to mix well. Bring this vibrant mixture to a boil, then reduce the heat to let it simmer gently for about 15 minutes. This simmering allows the intense flavors of lemongrass, ginger, and chili to infuse beautifully into the broth, creating the signature aroma that makes this soup so irresistible.
Step 2: Add Mushrooms and Chicken
Next, toss in the sliced white button mushrooms along with the shredded chicken. Give the pot a good stir to combine everything, and keep the soup on a gentle simmer for about 5 minutes. This warms the chicken through and lets the mushrooms soften, adding a lovely texture contrast that makes every spoonful comforting and satisfying.
Step 3: Stir in Coconut Milk and Brown Sugar
Now for the magic moment: stir in the creamy coconut milk and brown sugar until the soup looks smooth and luxuriously rich. The coconut milk softens the spice and bright flavors while the brown sugar adds a subtle sweetness that rounds out the soup perfectly. Allow everything to mix evenly over gentle heat without boiling too hard to keep the coconut milk silky.
Step 4: Simmer and Finish
Let the soup gently simmer until you’re ready to serve. When it’s time, ladle it into bowls and top each serving with halved cherry tomatoes, fresh cilantro sprigs, and an optional dash of hot sauce for those who dare to spice it up. These vibrant garnishes bring a fresh, colorful lift that makes the entire experience even more delightful.
How to Serve Thai Coconut Chicken Soup (Tom Kha Gai) Recipe
Garnishes
Garnishing with fresh cilantro and cherry tomatoes isn’t just about looks. The bright, herbal notes from the cilantro complement the richness of the soup, while the tomatoes add a juicy burst that contrasts the creamy broth. Hot sauce is optional but highly recommended for a personalized spicy kick. These simple touches elevate each bowl to restaurant-quality indulgence.
Side Dishes
This soup pairs wonderfully with light sides that soak up the flavorful broth. Think steamed jasmine rice for a hearty meal or a crisp cucumber salad dressed with lime and chili for refreshing balance. A side of spring rolls or simple grilled vegetables can also round out the meal beautifully without overpowering the delicate flavors of the soup.
Creative Ways to Present
For a fun twist, serve the soup in small coconut bowls or beautifully textured ceramic bowls to highlight its tropical flair. Adding a few whole herbs like cilantro stems or thin slices of serrano chili on top can create an inviting, rustic look. For parties, consider individual portions garnished with edible flowers or microgreens to wow your guests with stunning presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Coconut Chicken Soup (Tom Kha Gai) Recipe stores wonderfully in the refrigerator. Transfer the cooled soup to an airtight container and keep it chilled for up to 3 days. The flavors will continue to meld beautifully, making each reheated bowl as delicious as the first.
Freezing
This soup freezes well if you want to prepare in advance. Place cooled soup in freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 2 months. Keep in mind that the texture of the mushrooms may soften a bit after freezing, but the flavors will still be rich and satisfying when thawed.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent the coconut milk from separating. Avoid boiling to keep that smooth, silky texture intact. Add fresh lime juice or a handful of chopped cilantro right before serving to refresh the flavors beautifully.
FAQs
Can I use a different protein instead of chicken?
Absolutely! While shredded chicken is traditional and hearty, you can substitute with shrimp or tofu for a delicious twist. Just adjust cooking times accordingly to keep the protein tender and flavorful.
Is this Thai Coconut Chicken Soup (Tom Kha Gai) Recipe spicy?
The soup has a pleasant mild heat from the serrano chili, but you can easily control the spice level by removing seeds or adding more chili according to your taste. Hot sauce on the side also lets everyone customize their bowl.
Can I make this soup dairy-free?
Yes! This recipe is naturally dairy-free thanks to the coconut milk, making it perfect for those avoiding dairy without sacrificing creaminess or flavor.
What can I substitute for lemongrass paste?
If you can’t find lemongrass paste, finely chopped fresh lemongrass stalks or a small amount of lemon zest plus a pinch of ginger can work as alternatives, although the flavor will be slightly different. The paste keeps things very convenient and authentic.
How long does this soup keep its flavor?
The soup tastes best within the first 3 days refrigerated. The flavors continue to meld, enhancing the taste, but the freshness of citrus and herbs is at its peak shortly after cooking.
Final Thoughts
This Thai Coconut Chicken Soup (Tom Kha Gai) Recipe is truly a joy to make and even more delightful to eat. It combines simple, fresh ingredients into a soup that sings with flavor and warmth, perfect for any occasion. I encourage you to give this recipe a try—it’s comforting, quick, and sure to become one of your go-to dishes whenever you want something nourishing and vibrant. Enjoy every spoonful!
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Thai Coconut Chicken Soup (Tom Kha Gai) Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Coconut Chicken Soup, known as Tom Kha Gai, is a flavorful and aromatic dish featuring tender chicken simmered in a fragrant broth made with lemongrass, ginger, coconut milk, and a hint of spice from serrano chili. Perfect for a comforting and exotic meal, this recipe yields 6 generous bowls of soupy goodness that balances creamy, tangy, and spicy elements for a true taste of Thailand.
Ingredients
Soup Base
- 8 cups chicken stock
- 1 tablespoon lemongrass paste (Gourmet Garden brand recommended)
- 1 tablespoon ginger paste (Gourmet Garden brand recommended)
- 1 serrano chili (seeds removed and finely chopped)
- 1 teaspoon kosher salt
- 3 tablespoons lime juice (from 2 limes)
- ¼ cup fresh cilantro (chopped, plus more for garnish)
Main Ingredients
- 1 cup white button mushrooms (sliced)
- 3 cups cooked and shredded chicken (rotisserie chicken used)
- 14 ounces coconut milk (1 can)
- 1 tablespoon brown sugar
Garnishes
- Cherry tomatoes (halved)
- Fresh cilantro
- Hot sauce (optional)
Instructions
- Prepare the broth: In a 6-quart Dutch oven or large stock pot, combine chicken stock, chopped cilantro, lime juice, kosher salt, lemongrass paste, ginger paste, and finely chopped serrano chili. Stir thoroughly and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to a simmer and let it cook gently for 15 minutes to infuse all the flavors.
- Add mushrooms and chicken: Stir in the sliced white button mushrooms and shredded cooked chicken into the simmering broth. Continue to cook for an additional 5 minutes or until the chicken is heated through and the mushrooms are tender.
- Incorporate coconut milk and brown sugar: Pour in the coconut milk and add the brown sugar to the pot. Stir continuously until the ingredients are well combined and the soup is smooth and creamy.
- Simmer and garnish: Keep the soup at a gentle simmer until you are ready to serve. Ladle the soup into bowls and top each one with halved cherry tomatoes, extra fresh cilantro, and hot sauce if desired for an added kick.
Notes
- Use rotisserie chicken for convenience and rich flavor; leftover cooked chicken works perfectly.
- Removing seeds from the serrano chili reduces heat but preserves flavor; adjust chili quantity according to your spice preference.
- Gourmet Garden brand lemongrass and ginger pastes are recommended for authentic, fresh flavors but can be substituted with minced fresh ingredients.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute chicken stock and chicken with vegetable broth and tofu or mushrooms.
