Tom Kha Gai Soup (Thai Coconut Chicken Soup)

Tom kha gai is one of the most famous Thai soups and it's incredibly popular for all the right reasons - it's a very fragrant and creamy soup that's easy to make and adapt. If you love spicy, exciting soups, this one's for you!

Whether you've had a delicious bowl of tom kha gai soup in a Thai restaurant and you want to replicate it at home, or you're simply looking for new soup recipes that are far from ordinary, this Thai coconut chicken soup recipe surely delivers.

This tom kha soup is creamy, comforting and as spicy as you want it to be - it's a real treat for the taste buds and one of the best Asian-inspired soups I've ever tasted.

The ingredients that make this Thai chicken soup extra fragrant are fresh lemongrass, ginger and Makrut lime leaves.

The soup also gets an extra aromatic boost from the addition of fish sauce, red chilli paste and lime juice. I told you it was a real treat for the senses!

Why you'll love this tom kha gai soup recipe

• It's extra creamy and bursting with flavour.
• It tastes just like something you'd have at a Thai restaurant.
• It's dairy-free and can easily be made vegan.

What goes into Thai coconut chicken soup

Coconut oil - You can skip this if you want to make tom kha gai oil-free. Simply start by adding the chicken stock first, bring it to a boil, then add the shallots and continue with the rest of the recipe as written.

Lemongrass - A staple of Thai cuisine, lemongrass is a must in this soup. Cut the fresh lemongrass stalk into 1 or 2-inch pieces and smash it gently before adding it to the pot. You can fish it out at the end or leave it in (that's what I do!).

Galangal root (or ginger) - Technically speaking, tom kha gai should be made with galangal (that's what "kha" actually means).

Since galangal root is quite difficult to find in supermarkets, at least in the UK, fresh ginger is the next best choice.

Galangal root may be available at your local Asian shop or market - it's really worth a trip for an authentic tom kha gai soup.

Makrut lime leaves - Formerly known as kaffir lime leaves, Makrut lime leaves truly make the flavours pop, so don't skip them.

Chicken stock - Homemade stock is best, but shop-bought also works. Use low-sodium stock as needed or substitute with vegetable broth if making the soup vegan.

Chicken - Slice the chicken breast quite thinly, so it cooks quickly in the broth. You can also use boneless chicken thighs, but they may need a couple more minutes to cook.

Mushrooms - Shiitake mushrooms are perfect in this soup, but you can use any other type of Asian mushrooms, such as oyster mushrooms.

Coconut milk - Full-fat coconut milk is best in this chicken coconut soup. Use the kind of coconut milk that comes in a can, not the boxed coconut milk.

That's because the boxed stuff is too watery and you need the creamy top that comes in a can for a velvety smooth broth.

Coconut cream - This is optional but I recommend it if you want the broth to be even creamier.

Fish sauce - Another staple of East Asian cuisine, fish sauce lends rich umami flavours to this soup.

Feel free to adjust the quantity to your liking but remember that this is often a very salty condiment.

Red chili paste - Adjust the quantity of red chili paste to suit your spiciness preferences I add about a tablespoon, which results in a rather hot soup. Alternatively, use Thai red curry paste.

Lime juice - A bit of lime juice adds acidity and brightness to the soup. I always have extra lime leaves for serving.

Brown sugar - You can substitute this with coconut sugar or skip it altogether.

How to make tom kha gai soup

Heat the coconut oil in a large stock pot or Dutch oven and sauté the shallot for 1-2 minutes over medium heat until slightly softened.

Add the lemongrass, sliced galangal and lime leaves and continue to cook for another minute.

Add the stock and bring it to a boil. Lower the heat and simmer for 5 minutes, then add the chicken and mushrooms. Simmer for another 5 minutes or until the chicken is cooked through.

Stir in the coconut milk, coconut cream, salt, fish sauce and red chilli paste.

Bring to a gentle simmer, then stir in the lime juice and brown sugar.

Season to taste and serve with extra lime juice and topped with sliced chillies and fresh cilantro (coriander) if you like.

Make it vegan

If you want to make this tom kha soup vegan, use tofu or seitan instead of chicken and substitute the chicken stock with vegetable stock.

You'll also have to use soy sauce instead of fish sauce - a low-salt version would work just fine here.

Leftovers and storage

• Tom kha gai soup will keep well in the fridge for up to 3 days in an airtight container.
• Reheat it on the stovetop or in the microwave.
• Even though this is a creamy soup, it freezes beautifully because there's no dairy in it. You can freeze this spicy Thai soup for up to 2 months. Thaw it in the fridge overnight before serving.

Recipe notes and tips

• Top up the soup with fresh lime wedges, sliced green onion and fresh cilantro right before serving.
• If you want some extra heat, add some red chili flakes or fresh Thai red chili before serving.
• You can also make this spicy Thai soup with prawns instead of chicken.

If you liked this tom kha gai soup recipe, you might also like some of my other easy soup recipes:

• Creamy Vegetarian Tortellini Soup
• Finnish Salmon Soup (Lohikeitto)
• Polish Sauerkraut Soup (Kapusniak)
• Creamy White Lasagna Soup
• Spring Minestrone Soup

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