Name: The Best Thai Coconut Soup (Tom Kha Gai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 cans (13.5 oz each) full-fat coconut milk; 3 cups low-sodium chicken broth (or vegetable broth); 1 lb boneless, skinless chicken thighs, thinly sliced (or 14 oz firm tofu, cubed); 2 stalks lemongrass, trimmed and smashed (or 1 tablespoon lemongrass paste); 4–5 slices fresh galangal (or 1-inch piece fresh ginger, sliced); 4 kaffir lime leaves, torn (or zest of 1 lime); 6–8 oz mushrooms (oyster, shiitake, or cremini), sliced; 2–3 Thai bird’s eye chilies, lightly smashed (or 1 small jalapeño, sliced); 3 tablespoons fish sauce (or tamari/soy sauce for vegetarian); 2–3 tablespoons fresh lime juice, plus extra wedges; 1 teaspoon palm sugar or brown sugar; 1 small shallot, thinly sliced (optional); 1/2 cup cherry tomatoes, halved (optional but tasty); Fresh cilantro and sliced scallions, for garnish; Neutral oil, a drizzle (optional for sautéing); Pinch of salt, to taste

The Best Thai Coconut Soup (Tom Kha Gai)

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This creamy Thai coconut soup offers a delightful blend of rich coconut milk, tender chicken or tofu, fresh mushrooms, and aromatic herbs, creating a comforting yet vibrant dish perfect for any season.

Author: Carol
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Simmering
Cuisine: Thai

Ingredients

Scale

2 cans (13.5 oz each) full-fat coconut milk
3 cups low-sodium chicken broth (or vegetable broth)
1 lb boneless, skinless chicken thighs, thinly sliced (or 14 oz firm tofu, cubed)
2 stalks lemongrass, trimmed and smashed (or 1 tablespoon lemongrass paste)
4–5 slices fresh galangal (or 1-inch piece fresh ginger, sliced)
4 kaffir lime leaves, torn (or zest of 1 lime)
6–8 oz mushrooms (oyster, shiitake, or cremini), sliced
2–3 Thai bird’s eye chilies, lightly smashed (or 1 small jalapeño, sliced)
3 tablespoons fish sauce (or tamari/soy sauce for vegetarian)
2–3 tablespoons fresh lime juice, plus extra wedges
1 teaspoon palm sugar or brown sugar
1 small shallot, thinly sliced (optional)
1/2 cup cherry tomatoes, halved (optional but tasty)
Fresh cilantro and sliced scallions, for garnish
Neutral oil, a drizzle (optional for sautéing)
Pinch of salt, to taste

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Instructions

Prep aromatics: Smash lemongrass and chilies. Slice galangal (or ginger). Tear kaffir lime leaves.
Build broth: In a pot, bring broth to a gentle simmer. Add lemongrass, galangal, chilies, and kaffir leaves. Simmer 8–10 minutes to infuse.
Add coconut milk and veg: Pour in coconut milk. Add mushrooms (and shallot/tomatoes if using). Keep heat at a gentle simmer for 3–5 minutes.
Cook protein: Add thin chicken slices. Simmer gently for 5–7 minutes until just cooked. (For tofu, simmer 3–4 minutes to warm through.)
Season: Stir in fish sauce (or tamari), sugar, and lime juice. Adjust to taste.
Finish: Remove lemongrass, galangal, and kaffir leaves. Ladle into bowls and top with cilantro, scallions, and lime wedges.

Notes

For best texture, avoid boiling hard after adding coconut milk. Reheat gently with a splash of lime and fish sauce to wake up flavors.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 800mg
Fat: 25g
Saturated Fat: 20g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 15g
Cholesterol: 60mg

Find it online: https://recipesunfolded.com/the-best-thai-coconut-soup/