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Easy Thai Coconut Chicken Soup (Tom Kha Gai Style)

A close-up of a white bowl filled with creamy chicken coconut soup, featuring shredded chicken, sliced carrots, mushrooms, and fresh parsley.
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I am so glad you are here. This recipe for Thai Coconut Chicken Soup brings rich, comforting flavor to your table without complicated steps. It is perfect for a weeknight dinner when you need something satisfying and warm.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 6 cups low-sodium chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 tablespoons red curry paste (adjust for spice level)
  • 1 tablespoon grated fresh ginger
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 4 kaffir lime leaves, torn (optional but recommended)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup sliced mushrooms (cremini or shiitake)
  • 1/2 cup sliced carrots
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Place the chicken pieces, chicken broth, coconut milk, red curry paste, ginger, lemongrass pieces, and kaffir lime leaves into a large pot or Dutch oven.
  2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the curry paste. Do not let it boil rapidly.
  3. Once simmering, add the sliced mushrooms and carrots. Continue to simmer gently for 15 to 20 minutes, or until the chicken is cooked through and tender.
  4. Remove and discard the lemongrass pieces and kaffir lime leaves.
  5. Stir in the fish sauce and brown sugar. Taste the soup and adjust seasoning if needed.
  6. Stir in the fresh lime juice just before serving.
  7. Ladle the soup into bowls over a serving of jasmine rice. Garnish generously with fresh cilantro.

Notes

  • For a slow cooker method, 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 and cilantro before serving.
  • If you cannot find kaffir lime leaves, substitute with 1 teaspoon of lime zest.
  • For a spicier kick, add a few slices of fresh Thai chili peppers during the simmering stage.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-thai-coconut-soup-recipe/

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