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Easy Thai Coconut Chicken Soup (Tom Kha Gai Style)

A white bowl filled with creamy chicken coconut soup, topped generously with fresh cilantro and sliced mushrooms.
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Make this creamy, aromatic Thai Coconut Chicken Soup at home. This recipe delivers the bright, comforting flavors of Tom Kha Gai and is simple enough for a weeknight dinner.

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, peeled and thinly sliced
  • 1 stalk lemongrass, tough outer layers removed, bottom 4 inches bruised and cut into 2-inch pieces
  • 1 teaspoon ground turmeric
  • 4 cups low-sodium chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1/2 cup sliced mushrooms (cremini or white button)
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the sliced shallot to the pot and cook until softened, about 3 minutes. Add the garlic, ginger, lemongrass pieces, and turmeric. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
  4. Stir in the coconut milk, fish sauce, and brown sugar. Return the chicken to the pot.
  5. Reduce the heat to low, cover, and let the soup simmer gently for 10 minutes, or until the chicken is cooked through.
  6. Add the sliced mushrooms and simmer for another 5 minutes until they are tender.
  7. Remove and discard the lemongrass pieces. Stir in the fresh lime juice. Taste the soup and adjust seasoning with more fish sauce or sugar if needed.
  8. Ladle the soup into bowls. Garnish generously with fresh cilantro and serve immediately with lime wedges on the side.

Notes

  • For a Keto coconut soup variation, skip the brown sugar and use a keto-friendly sweetener equivalent to 1 tablespoon of sugar.
  • If you prefer a Vegan coconut soup, substitute the chicken with 1 block of firm tofu (pressed and cubed) and use vegetable broth instead of chicken broth.
  • This soup is excellent made in a slow cooker. Combine all ingredients except lime juice and cilantro in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in lime juice before serving.

Nutrition

Find it online: https://cutcooktaste.com/easy-thai-coconut-soup/