top of page
Search

Thai Chicken and Coconut Soup (Tom Kha Gai) | Authentic Thai Flavors Made Easy

  • Writer: Tim
    Tim
  • Jul 2
  • 4 min read

Updated: 3 days ago


Fragrant, comforting, and delightfully balanced—Thai Chicken and Coconut Soup, known as Tom Kha Gai, is one of the most iconic dishes in Thai cuisine. It’s rich without being heavy, thanks to creamy coconut milk and the delicate brightness of herbs and spices. Compared to its fiery cousin, Tom Yum Goong, Tom Kha Gai is milder, lighter, and less sour and spicy, making it a welcoming introduction to Thai soups for newcomers while still satisfying seasoned lovers of Southeast Asian flavors.




Bowl of creamy Thai chicken and Coconut soup with green beans, mushrooms and red peppers, topped with cilantro and green onions. The black bowl rests on a white textured surface.
A bowl of creamy Thai Chicken and Coconut Soup (Tom Kha Gai) adorned with vibrant vegetables, fresh cilantro leaves and green onions.

Region: Thailand

Tom Kha Gai is a beloved traditional Thai soup that originated in central Thailand. "Tom" means to boil, "Kha" refers to galangal or ginger, and "Gai" means chicken. Known for its creamy coconut base and signature tangy, spicy profile, it has become a staple in Thai households and restaurants around the world.

What makes this Thai Soup so Special ?

Having traveled to Thailand for over 20 years, I've fallen in love with this soup time and time again. My Thai friends always order Tom Kha Gai for me, knowing it's my favorite. It captures the very essence of Thai cuisine—balanced, bold, and layered with flavors. Each spoonful of this classic soup offers warmth, comfort, and authenticity, making it an unforgettable culinary experience. I have added some options to help you find local alternative ingredients as well as enhancing the soup to include different vegetables to take this soup to the next level.


Black plate with chicken breast, coconut milk, red chili, ginger and Shallot. Plate surrounded by lemongrass, lime, jug of chicken stock, cilantro, fish sauce, green onion and Kaffir Lime leaves on a white cloth.
Key Ingredients for a flavorful Thai Chicken and Coconut Soup: fresh chicken breast, ginger, red chili peppers, lime, lemongrass (White part only), shallot, kaffir lime leaves, coconut milk, Chicken Stock, fish sauce, and coriander.

Thai Chicken and Coconut Soup (Tom Kha Gai) - Recipe Ingredients

Each ingredient in this Salad contributes to the variety of flavors that will tantalize your taste buds. Here’s what you’ll need:

Core Ingredients

  • Shredded Chicken: Adds lean protein and substance to the soup, soaking up all the rich flavors.

  • Coconut Milk: Provides a creamy, smooth base with subtle sweetness that balances the heat and sour notes.

  • Chicken Stock: Deepens the flavor profile and lightens the coconut milk.

  • Shallots (Pink): Add a touch of sweetness and aromatic depth.

  • Lemongrass: A signature Thai ingredient that adds a citrusy fragrance and brightness.

  • Kaffir Lime Leaves: Contribute a floral, citrusy aroma essential to Thai cooking.

  • Ginger: Adds warmth and a spicy, earthy undertone to the broth.

  • Chili Pepper: Delivers customizable heat—use jalapeño, Thai chili, serrano, or habanero to your taste.

  • Fish Sauce: Infuses the soup with umami and saltiness, a key Thai flavor enhancer.

  • Lime Juice: Adds acidity to balance the creamy coconut milk and enhance the freshness.

Garnishes

  • Chopped Fresh Cilantro: Adds a burst of herbal freshness and color.

  • Chopped Green Onions: Provide mild onion flavor and bright green contrast.

Optional Add-Ins

These ingredients can be used to create a vegetarian version or simply enhance texture and flavor:

  • Sliced Mushrooms: Earthy and meaty, complement the chicken or replace it for a vegetarian twist.

  • Green Beans: Add crunch and a vibrant green color.

  • Bamboo Shoots: Provide texture and subtle sweetness.

  • Sliced Red Pepper: Brings a pop of color and a sweet balance to the soup's spicy and sour notes.

Please see the Recipe Card below for more detail on the quantities for each ingredient.


Key Steps in the preparation process of the Thai Chicken and Coconut Soup

This amazing salad comes together with just a few essential kitchen tools: a sharp knife, mixing bowl and a pot for blanching the green beans. Below is a quick overview of the key steps, supported by helpful visuals to guide you through the process.

  1. Prepare and chop all ingredients.

  2. Simmer chicken stock, coconut milk, lemongrass, ginger, shallots, and kaffir lime leaves to infuse the broth.

  3. Add shredded chicken, mushrooms, and optional veggies.

  4. Simmer gently, then season with fish sauce and lime juice.

  5. Adjust seasoning to taste and garnish with cilantro and green onions.



Soup with coconut milk, chopped shallots, ginger slices, lemongrass, and kaffir lime leaves in a brown bowl, creating a fresh look.
Step 2 - Creamy Thai coconut soup broth, with vibrant shallots, sliced ginger, fresh kaffir lime leaves, and lemongrass, showcasing a blend of aromatic and flavorful ingredients.

Strainer with lemongrass, kaffir lime leaves and ginger above a simmering soup in a red pot; herbs and chicken in bowls nearby on a stovetop.
Optional step to remove the fibrous Lemongrass, Ginger and Kaffir Lime Leaves. They have done their job to infuse great flavors into the broth. After step 2.

More detailed instructions are available in the Recipe Card below.


Thai Chicken and Coconut Soup Ingredient Alternatives and Options

This recipe offers a few flexible options . 

  • Protein Alternatives: Tofu or shrimp can replace chicken for a different flavor or vegetarian twist.

  • Herb Substitutes: Use galangal instead of ginger for a more traditional version.

  • Broth Options: Use vegetable stock for a vegetarian base.

  • Spice Variations: Use chili oil or crushed red pepper if fresh chili is unavailable.

Be sure to check the Recipe Card below for full details and substitutions.


Thai Chicken and Coconut Soup - Preparation, Serving and Pairing Suggestions

In Thailand, it’s traditional to leave the fibrous lemongrass, ginger, and kaffir lime leaves in the soup—they’re not meant to be eaten but add essential depth of flavor. For a smoother version, you can strain them out before serving. Tom Kha Gai is often served with a bowl of steamed jasmine rice and enjoyed as a light lunch. It also makes an elegant appetizer as part of a larger Thai meal or paired with a Thai Salad.

Try pairing with one of my other Asian recipes like:



Thai Chicken and Coconut Soup (Tom Kha Gai) - Detailed Recipe




You may also Like


If you like this recipe please try one of the following recipes from around the world:



Four golden-brown fish cakes on a black plate with a creamy sauce, surrounded by kale, ginger, and a lemon on a light fabric.
Asian Inspired Fish & Shrimp Cakes

Asian-inspired salmon tartare recipe with sesame seeds, fresh cilantro, and avocado served in a black bowl—perfect for a healthy appetizer or light meal.
Asian Inspired Salmon Tartare

Colorful Thai salad with red peppers, purple onion, fresh cilantro yellow mango, green beans, cucumber, and chicken in a white fluted bowl on a light background.
Thai Chicken and Mango Salad



Comments and Feedback

Comments

bottom of page