This Tom Kha Gai Soup recipe, also known as Chicken Coconut Soup, is a solid reader favorite with raving comments and 5-star reviews! And for good reason: this soup is a comforting dish filled with sweet heat and delicious flavors!
Tom Kha Gai Recipe
I first had a bowl of Tom Kha Gai Soup in Salt Lake City, Utah, at a restaurant called Sawadee. For me, it was love at first taste; the soup was just absolutely divine!
From that first spoonful on, I knew it was a dish that HAD to be shared here on the blog! And since 2014, it’s received glowing reviews and 5 stars from those who have tried this recipe!
This soup is a real treat; it’s both light and rich, bright and refreshing, and filled with unforgettable layers of tantalizing spices!
To make this a soup everyone can enjoy, I opted to use ingredients that would be more accessible to a wider range of readers. Don’t worry, though; that doesn’t mean any flavor was sacrificed in making this recipe; therefore, you’ll still enjoy an authentic taste in this Tom Kha Gai Soup!
What is the difference between Tom Kha and Tom Kha Gai?
Tom Kha means galangal soup, whereas Tom Kha Gai means galangal soup with chicken.
What you’ll need for Coconut Chicken Soup
- Coconut oil
- Thai red chili paste
- Red pepper flakes
- Garlic cloves
- Chicken breasts
- Chicken stock
- Bay leaves
- Fresh ginger
- Stalks of lemongrass
- Dried basil
- Kosher salt
- Ground black pepper
- Coconut milk
- Thai fish sauce
- Light brown sugar
- Lime juice
- Mushrooms
- Red bell pepper
- Sriracha/hot chili sauce
- Cilantro
- Green onions
- Fresh basil
How to Make Thai Coconut Chicken Soup (Tom Kha Gai)
Tom Kha Gai Soup is really easy to make and it’s so freaking good you’ll want to make it ALL the time!
Step 1: Begin by cooking and seasoning your chicken breasts. Chicken thighs could also be used!
Step 2: Next, make your broth.
Step 3: Then, add in the veggies.
Step 4: When ready to serve, ladle out lemongrass stalks, bay leaves, and ginger chunks. Taste and add additional salt, pepper and Sriracha to taste.
Step 5: Garnish individual bowls with fresh cilantro, green onions, fresh basil, and fresh lime juice.
No pictures can do this soup justice, so I hope you trust me when I say if you like Asian food, you are going to love this soup.
How to serve Chicken Coconut Soup
Serve this Chicken Coconut Soup warm in individual bowls with a side of naan bread or pita wedges. Garnish each bowl of soup with cilantro, green onion, fresh basil, and a squeeze of lemon juice. Enjoy!
Thai Chicken Coconut Soup storage
Store any leftover Thai chicken coconut soup in an airtight container in the fridge to enjoy for up to 3 days. For longer storage, transfer the soup into freezer-safe containers and store it in the freezer for up to 3 months.
Since this soup keeps in the freezer for 3 months it’s a great option for meal prep or to bring to a family member or friend!
Rave Reviews for this Tom Kha Gai Soup Recipe
I’ll be real – we decided to make Tom Kha Gai because we saw it on Master Chef. The way Gordon Ramsay described the flavor profile was too good to pass up. So we found this recipe. This is PHENOMENAL! There are so many flavors, but they work so harmoniously together without anything getting lost. So so SO good!
Please make this Tom Kha Gai soon – you don’t want to miss out on this soothing, comforting heaven any longer!
More Delicious Soup Recipes
Tom Kha Gai Soup
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If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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This post was originally published in October 2014 and was updated with new photos in March 2019.
Tom Kha Gai Soup Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon Thai red chili paste
- ½ teaspoon red pepper flakes
- 5 garlic cloves minced
- 1 pound chicken breasts cut into thin strips
- 4 cups chicken stock
- 3 bay leaves
- 1 3-inch piece fresh ginger peeled and cut into 4 chunks
- 3 stalks lemongrass*
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 13 ounces coconut milk canned
- 2 tablespoons Thai fish sauce
- 2 tablespoons light brown sugar
- ¼ cup lime juice or juice of 2 limes
- 8 oz. mushrooms sliced
- 1 red bell pepper chopped
- Sriracha/hot chili sauce to taste
- kosher salt to taste
- ground black pepper to taste
Garnish:
- cilantro
- green onions
- fresh basil
- lime juice
Instructions
- Heat 1 tablespoon coconut oil over medium-high heat. Add red chili paste, red pepper flakes, and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
- Add chicken stock, bay leaves, ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
- Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple of minutes until bell peppers are crisp-tender.
- When ready to serve, ladle out lemongrass stalks, bay leaves and ginger chunks.
- Taste and add additional salt, pepper and Sriracha to taste.
- Garnish individual bowls with fresh cilantro, green onions, fresh basil, and fresh lime juice.
Video
Notes
Nutrition
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