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Easy Weeknight Thai Coconut Chicken Soup (Tom Kha Gai)

Close-up of a bowl of 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 comforting, bright flavors of Tom Kha Gai quickly, making it perfect for a weeknight dinner.

Ingredients

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  • 2 tablespoons coconut oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 small yellow onion, sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces (optional, but recommended)
  • 1 teaspoon ground turmeric
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups low-sodium chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro, for garnish
  • Red pepper flakes, to taste (optional)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until lightly browned on all sides, about 5 minutes. You do not need to cook it through.
  2. Add the onion, mushrooms, ginger, garlic, lemongrass pieces, and turmeric to the pot. Cook, stirring occasionally, until the vegetables soften slightly, about 5 minutes.
  3. Pour in the coconut milk and chicken broth. Stir well to combine.
  4. Bring the soup to a simmer. Reduce the heat to low, cover, and let it cook for 15 minutes, allowing the flavors to meld.
  5. Remove the lemongrass pieces from the soup.
  6. Stir in the fish sauce and brown sugar. Taste the soup and add the fresh lime juice. Adjust seasoning with more fish sauce or sugar if needed.
  7. Ladle the creamy coconut soup into bowls. Garnish with fresh cilantro and red pepper flakes, if you like heat.

Notes

  • For a vegetarian or vegan option, substitute the chicken with 1 block of extra-firm tofu (pressed and cubed) and use vegetable broth instead of chicken broth.
  • If you cannot find fresh lemongrass, you can substitute with 1 teaspoon of lemongrass paste.
  • This soup tastes best when made with full-fat coconut milk for the richest texture.

Nutrition

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