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Authentic Tom Kha Gai: Thai Coconut Chicken Soup

Close-up of a creamy chicken and mushroom coconut soup garnished generously with fresh cilantro.
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Make this authentic Thai Coconut Chicken Soup, Tom Kha Gai, at home. This recipe delivers a creamy, bright, and deeply flavorful broth perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups chicken broth
  • 2 stalks lemongrass, trimmed and bruised
  • 1 inch piece of fresh ginger, sliced thinly
  • 2 cloves garlic, smashed
  • 1 teaspoon ground turmeric
  • 1/2 cup sliced mushrooms (cremini or white button)
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Optional: Sliced red chili for heat
  • For Vegan Option: Substitute chicken with 1 block (14 oz) extra-firm tofu, pressed and cubed

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the sliced chicken (or tofu cubes for the vegan option) and cook until lightly browned, about 4 to 5 minutes.
  2. Pour in the coconut milk and chicken broth. Add the bruised lemongrass stalks, sliced ginger, smashed garlic, and ground turmeric.
  3. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the aromatics to infuse the broth.
  4. Stir in the sliced mushrooms, fish sauce, and brown sugar. Continue to simmer for another 5 minutes, or until the chicken is fully cooked through.
  5. Remove the lemongrass stalks, ginger slices, and garlic cloves from the pot. You can leave them out or strain the soup for a smoother texture.
  6. Stir in the fresh lime juice just before serving. Taste and adjust seasoning, adding more fish sauce for saltiness or sugar for balance if needed.
  7. Ladle the soup into bowls. Garnish generously with fresh cilantro and sliced red chili, if using.

Notes

  • For a Paleo Coconut Soup or Keto Coconut Soup adaptation, ensure your fish sauce and sugar are compliant, or substitute the sugar with a keto-friendly sweetener.
  • If you do not have fresh lemongrass, you can use 1 teaspoon of lemongrass paste, but the flavor will be less authentic.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://cookingzenith.com/authentic-tom-kha-gai-coconut-soup-recipe/