What Makes tom kha gai soup So Special
With just a handful of simple ingredients, tom kha gai soup delivers a symphony of flavors—creamy coconut milk, zesty lemongrass, and tender chicken all dancing together in a bowl. This Thai chicken soup is the kind of comfort food that warms you from the inside out, balancing spicy, tangy, and savory notes in every spoonful. Whether you’re craving a cozy weeknight dinner or a showstopping dish for guests, this spicy coconut soup never disappoints. If you love aromatic broths, you’ll adore how the ginger and kaffir lime leaves infuse every sip with brightness.
I’ll never forget the first time I made this lemongrass chicken soup—I was so worried about overdoing the fish sauce, but trust me, a little goes a long way! The key is tasting as you go, adjusting the lime juice and sugar until it’s just right for you. And don’t skip the fresh cilantro—it adds that final pop of freshness that ties everything together. Once you try this Thai coconut curry-inspired dish, you’ll understand why it’s a staple in my kitchen. It’s simpler than it looks, I promise!
What You’ll Find in This Article
Tom Kha Gai Soup
Ingredients
- 2 cups coconut milk
- 1.5 cups chicken broth
- 1 pound boneless, skinless chicken thighs thinly sliced
- 3 stalks lemongrass bruised and cut into 2-inch pieces
- 4 kaffir lime leaves torn
- 1 inch fresh ginger thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup sliced mushrooms such as shiitake or button
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro leaves chopped
- 1 Thai chili pepper thinly sliced (optional)
Method
- In a medium pot, combine coconut milk and chicken broth over medium heat. Bring to a gentle simmer.
- Add lemongrass, kaffir lime leaves, and ginger. Simmer for 5 minutes to infuse the broth with flavor.
- Stir in chicken slices and mushrooms. Cook for 6–8 minutes, or until chicken is fully cooked and tender.
- Remove from heat and stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with cilantro and Thai chili (if using). Serve hot.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Ingredients for tom kha gai soup
- 2 cups coconut milk
- 1 1/2 cups chicken broth
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 3 stalks lemongrass, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves, torn
- 1-inch piece fresh ginger, thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup sliced mushrooms (such as shiitake or button)
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro leaves, chopped
- 1 Thai chili pepper, thinly sliced (optional)
Cook Time for Thai chicken soup
This tom kha gai soup comes together in about 30 minutes—perfect for those nights when you want something hearty without the fuss. Prep takes just 10 minutes (mostly slicing the chicken and aromatics), while simmering the broth and cooking the chicken takes another 20. I love how quickly the flavors develop! If you’re short on time, check out my slow cooker version for an even easier hands-off approach.
How to Make spicy coconut soup
Step 1: Simmer the Base
In a medium pot, combine coconut milk and chicken broth over medium heat. Bring to a gentle simmer.
Step 2: Infuse the Flavors
Add lemongrass, kaffir lime leaves, and ginger. Simmer for 5 minutes to infuse the broth with flavor.
Step 3: Cook the Chicken
Stir in chicken slices and mushrooms. Cook for 6–8 minutes, or until chicken is fully cooked and tender.
Step 4: Finish with Bright Notes
Remove from heat and stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning if needed.
Step 5: Serve & Enjoy
Ladle into bowls and garnish with cilantro and Thai chili (if using). Serve hot.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make this tom kha gai soup even more delicious. Here are my favorite ways to customize it:
- Flavor Swap: No kaffir lime leaves? Use a teaspoon of lime zest instead—it’ll give that same citrusy punch!
- Diet Tweak: For a low-carb version, swap the sugar for a pinch of stevia or monk fruit.
- Texture Fix: If you prefer thicker broth, mix 1 teaspoon cornstarch with 2 tablespoons cold water and stir it in during the last minute of cooking.
- Storage Tip: This soup keeps beautifully for 3 days in the fridge—just wait to add the fresh cilantro until reheating. For longer storage, try my freezer-friendly method.
Nutrition and Health Benefits
Beyond its incredible taste, this tom kha gai soup packs a nutritional punch! The coconut milk provides healthy fats, while the chicken offers lean protein. Lemongrass and ginger are known for their anti-inflammatory properties—my grandmother swore by ginger tea when I had a cold. One serving (about 1 1/2 cups) contains roughly 320 calories, 22g protein, and a good dose of vitamin C from the lime juice. If you’re watching sodium, you can reduce the fish sauce by half or use a low-sodium broth. For more on balancing flavors with less salt, the American Heart Association has great tips!
A Lighter Version of Thai coconut curry
Love the flavors but want a lighter take? Here’s how I slim down this tom kha gai soup without sacrificing taste: Use light coconut milk (or half coconut milk, half unsweetened almond milk) for fewer calories. Swap chicken thighs for breasts if you prefer leaner meat, and bulk it up with extra mushrooms or bok choy. For a veggie-forward version, add zucchini or bell peppers. If sugar’s a concern, omit it entirely—the lime juice and coconut milk provide plenty of natural sweetness. The American Diabetes Association recommends these kinds of flavor-first adjustments for balanced eating!
Thoughtful Tips for Special Diets
When my dear friend Margaret was diagnosed with diabetes, I made it my mission to adapt my favorite recipes so she could still enjoy them—including this tom kha gai soup. The good news? With a few simple tweaks, this lemongrass chicken soup can be just as delicious while being more blood sugar friendly. For a low glycemic version, I skip the sugar entirely—the natural sweetness from coconut milk shines through beautifully! If you prefer a touch of sweetness, a pinch of stevia works wonders without spiking glucose levels. And for those watching carbs, swapping regular mushrooms for extra bok choy adds lovely texture while keeping it low-carb friendly. Remember, small adjustments make big differences—taste as you go!
How to Serve tom kha gai soup
I’ll never forget serving this Thai chicken soup at my daughter’s graduation party—the aroma alone had guests hovering around the stove! For a complete Thai-inspired meal, pair it with steamed jasmine rice or lemongrass-infused noodles. The creamy broth begs for something crunchy—I love topping it with fried shallots or serving with prawn crackers on the side. A crisp cucumber salad with rice vinegar makes a refreshing contrast to the spicy coconut soup. For drinks, try iced lemongrass tea or a young coconut—it’s like a tropical vacation in your bowl! The Bon Appétit flavor pairing guide has more brilliant ideas.
Mistakes to Avoid
Oh darling, I’ve made every mistake possible with this tom kha gai soup—that’s how you learn! My first attempt? Boiling the coconut milk until it separated—what a grainy mess! Now I know to keep it at a gentle simmer. Another common pitfall: skipping the bruising step for lemongrass. Those tough stalks need a good whack with your knife handle to release their citrusy magic. And whatever you do, don’t add the lime juice while boiling—it turns bitter. Wait until the end, just like in my kosher chicken soup. Lastly, overseasoning with fish sauce is easy to do—start with half, then adjust. The Serious Eats Thai pantry guide has great balancing tips!
How to Store tom kha gai soup
This Thai coconut curry-inspired soup actually improves overnight as flavors meld! Store cooled portions in airtight containers—I repurpose glass mason jars for easy stacking. It keeps beautifully for 3 days in the fridge, though I recommend removing the lemongrass stalks first (they can overpower). For freezing, leave out the fresh herbs and add them when reheating. Pro tip from my Jewish chicken soup playbook: freeze in silicone muffin tins for perfect single servings! When reheating, do it gently over medium-low heat—coconut milk can separate if boiled. A splash of broth or water revives the consistency beautifully. For more food storage guidelines, check this government resource.
Try This tom kha gai soup Yourself
If my grandmother’s weathered recipe box taught me anything, it’s that the best dishes are meant to be shared—just like this coconut chicken soup. There’s something magical about how these simple ingredients transform into such comfort. Whether you’re nursing a cold or craving adventure, this soup delivers. Need more inspiration? Try my matzo ball soup for another hug-in-a-bowl, or explore Thai coconut variations. Just promise me you’ll garnish with extra cilantro—it makes all the difference!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! While thighs stay juicier, breasts work fine—just reduce cooking time by 2 minutes to prevent dryness. For more lean protein ideas, see my chicken soup guide.
How do I make it vegetarian?
Swap chicken for tofu and use vegetable broth. The mushrooms and coconut milk create wonderful umami depth—I often add baby corn for extra texture!
Why does my soup taste bitter?
Overcooked lime leaves or juice added too early can cause bitterness. Always add citrus at the end, and remove lime leaves after 10 minutes of simmering.
Can I freeze tom kha gai?
Yes! Freeze without fresh herbs for up to 3 months. The coconut milk may separate slightly—just whisk while reheating.
