Name: Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai
Ingredients: 12 ounces boneless skinless chicken thighs or chicken breast, cut into thin strips; 2 teaspoons cornstarch; 2 teaspoons neutral oil; 2 teaspoons fish sauce; 1 tablespoon neutral oil; 8 ounces mushrooms (oyster, shiitake, cremini or button), torn into pieces or thinly sliced; 3 cups chicken stock; 1 stalk lemongrass, bottom half only, tough outer layers removed and scored in half lengthwise, kept whole; 8 slices galangal; 3 fresh or dried makrut lime leaves or zest of 1 lime; 1-2 Thai chilies, cut in half (optional); 1 tablespoon Thai red curry paste (optional); 1 tablespoon palm sugar or light brown sugar; 14 ounces coconut milk (1 can); 3 tablespoons lime juice; 1/4 cup cilantro or scallions, roughly chopped; Salt, to taste

Nothing beats the cozy, creamy warmth of a bowl of soup that’s bursting with bright, tangy flavors. My Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe is exactly that—a deliciously fragrant, easy-to-make Thai classic that comes together in just 30 minutes and never disappoints.

A white speckled bowl holds a creamy orange soup with several layers visible: tender light pink pieces of meat, soft light brown mushroom strips, bright green cilantro leaves scattered on top, and a small red chili pepper adding a pop of color. A spoon with a silver bowl and wooden handle scoops some soup, showing the thick broth with herbs. The bowl sits on a cloth with red and blue patterns, all placed on a white marbled surface. In the back, a large white bowl with faded decorations is partially visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe
Top Tip
How to Serve Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe

Why You'll Love This Recipe

This Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe holds a special place in my heart because it’s the perfect harmony of sour, spicy, and creamy all in one bowl. Whenever I need something comforting but exciting, this recipe delivers every single time.

Speedy & Simple: It’s ready in just 30 minutes—ideal for busy weeknights or when unexpected guests drop by.
Balanced Flavors: The ingredients create a beautiful dance of tanginess from lime, creamy coconut milk, and a touch of heat from Thai chilies.
Customizable: You can easily adjust the level of spice or substitute ingredients based on what’s on hand.
Light Yet Satisfying: It’s nourishing without being heavy, thanks to lean chicken and fresh herbs.

Ingredients & Why They Work

Every ingredient in this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe plays a role in crafting those bold, authentic flavors. Choosing fresh herbs and high-quality coconut milk makes a noticeable difference, so don’t skimp on those.

Flat lay of fresh boneless skinless chicken thighs cut into thin strips, a small bowl of cornstarch, a small bowl of neutral cooking oil, a small bowl of fish sauce, a pile of mixed fresh oyster, shiitake, and cremini mushrooms torn into pieces, a whole stalk of lemongrass with outer layers removed and scored lengthwise, thin slices of fresh galangal root, a few bright green makrut lime leaves, two Thai red chilies halved, a small mound of Thai red curry paste, a small mound of palm sugar, a small white bowl filled with smooth coconut milk, a small white bowl with fresh lime juice, and a small pile of roughly chopped fresh cilantro—all arranged symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: I prefer thighs for their juiciness and tenderness, but breasts work fine if you want leaner meat.
Cornstarch: Helps give the chicken a nice velvety texture once cooked.
Neutral oil: Like grapeseed or vegetable oil, perfect for sautéing without overpowering the delicate flavors.
Fish sauce: This salty, umami bomb is key to authentic Thai flavor—don’t skip it!
Mushrooms: I usually use cremini or oyster mushrooms for a meaty bite that absorbs the broth well.
Chicken stock: The soup base—homemade or store-bought, just make sure it’s rich and flavorful.
Lemongrass stalk: Adds a fresh citrusy zing; scoring it helps release the aroma.
Galangal slices: This ginger-like root is essential for that signature Tom Kha flavor.
Makrut lime leaves or lime zest: Bring that unmistakable bright, floral lime note.
Thai chilies (optional): Adds heat, but feel free to skip them if you prefer mild.
Thai red curry paste (optional): Provides depth and a subtle red tint, great if you like a little more complexity.
Palm sugar: Balances the sour and spicy with a hint of sweetness.
Coconut milk: This creamy powerhouse softens the spice and infuses richness.
Lime juice: Adds fresh acidity that brightens the whole soup.
Fresh cilantro (or scallions): For that final fresh, herbaceous finish on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe depending on what’s in my fridge or just my mood—there’s so much room to make it your own!

Spice it up: When I want a real kick, I double the Thai chilies or add a splash of chili oil at the end. It really wakes up the flavors without overwhelming them.
Go vegetarian: If you want a meat-free version, replace chicken with tofu and use vegetable stock instead. Mushrooms really help keep it hearty.
Extra creamy: For a richer soup, I sometimes add a little extra coconut milk or a dollop of coconut cream on top just before serving.
Herb swap: Not a fan of cilantro? No worries—I often use scallions or a sprinkle of fresh basil leaves for a different but equally delicious twist.

Step-by-Step: How I Make Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe

The image shows a white ceramic bowl with a rustic speckled texture, filled with creamy light orange soup that has visible slices of mushrooms and pieces of light brown meat floating inside. Bright green cilantro leaves are scattered on top, adding pops of fresh color. The bowl sits on a folded cloth napkin with a turquoise and red cross-stitch pattern, placed on top of a dark wooden slatted surface. In the background, there is a larger white bowl filled with the same soup and a silver spoon resting inside it. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken

Start by tossing the thinly sliced chicken in cornstarch, neutral oil, and fish sauce. This little step helps tenderize the meat and gives it a nice silky texture once cooked. I always set it aside while prepping the other ingredients—makes the chicken extra flavorful.

Step 2: Sauté the Mushrooms

Heat your soup pot over medium-high, add oil, then throw in the mushrooms. Cook them until tender and their moisture starts to release—about 5 minutes; this boosts their taste and adds savory depth to the broth.

Step 3: Build the Broth

Pour in the chicken stock, then add lemongrass, galangal, lime leaves, Thai chilies, red curry paste (if using), and palm sugar. Bring to a boil, then cover and lower heat to simmer for 6 minutes. This lets all those aromatics infuse beautifully.

Step 4: Add Coconut Milk & Chicken

Stir in the coconut milk gently and bring the soup back to just under a simmer—you don’t want a rolling boil or the coconut milk might split. Add the marinated chicken, cover, and let it simmer gently for about 8 minutes until chicken is cooked through.

Step 5: Final Seasoning & Serve

Turn off the heat and stir in the rest of the fish sauce, lime juice, and fresh cilantro or scallions. Taste and adjust salt if needed. Ladle it into bowls and enjoy it solo or with fluffy jasmine rice—it’s always a hit!

Top Tip

Making this soup has taught me a few tricks that really helped me nail the complex flavors without any fuss. These tips ensure your Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe turns out just right every time.

Don’t over-boil the coconut milk: Keep the heat gentle once you add the coconut milk to prevent it from splitting and turning grainy.
Score the lemongrass: This helps release its fragrant oils without shredding the stalk into the soup.
Balance your flavors: Always taste before serving and tweak the lime, sugar, or fish sauce—Thai soup is all about harmony.
Use fresh herbs at the end: They brighten the soup and add a burst of freshness you don’t want to cook away.

How to Serve Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe

Garnishes

I always top my soup with fresh cilantro because it adds that clean, herbal brightness contrasting the creamy broth. Sometimes, if I’m not a fan of cilantro, I go for chopped scallions or fresh Thai basil. A wedge of lime on the side lets everyone add a little extra zing to taste.

Side Dishes

This soup is lovely by itself, but I often serve it alongside steamed jasmine rice to soak up every drop of the broth. For a more filling meal, a simple cucumber salad or some crunchy spring rolls pair wonderfully.

Creative Ways to Present

For a special occasion, I’ve ladled this soup into beautiful coconut shell bowls, garnished with edible flowers and extra fresh herbs. It creates a stunning visual that’s sure to impress guests and elevate the dining experience.

Make Ahead and Storage

Storing Leftovers

I cool leftover soup completely, then store it in an airtight container in the fridge. It keeps well for up to 3 days. Just give it a good stir before reheating because the coconut milk can thicken in the fridge.

Freezing

Freezing Tom Kha Gai can be a bit tricky due to the coconut milk’s texture, but if you must, freeze in small portions. When thawing, reheat gently over low heat and whisk to bring the broth back together.

Reheating

I reheat on the stove over low to medium heat, stirring often so the coconut milk stays smooth. Avoid microwaving if you can, as it sometimes causes uneven heating or curdling.

Frequently Asked Questions:

What can I substitute for galangal if I can’t find it?

If you can't find galangal, fresh ginger is your best substitute in this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe. It doesn’t have the exact same flavor, but it provides a similar peppery warmth that complements the soup well.

Can I make this soup vegetarian or vegan?

Absolutely! Simply replace chicken with tofu or your favorite vegetables, and use vegetable broth instead of chicken stock. Skip the fish sauce or replace it with soy sauce or tamari to keep it fully plant-based.

How spicy is this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe?

The spice level is moderate, mainly from the Thai chilies and optional red curry paste. You can easily adjust by removing the chilies or using less curry paste for a milder version. For more heat, add extra chilies or a splash of chili oil.

Can I use chicken breast instead of thighs?

Yes, you can use boneless skinless chicken breast instead of thighs. Just slice it thinly and be careful not to overcook, as breast can dry out faster. The cornstarch marinade helps keep it tender and juicy.

Final Thoughts

This Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe is genuinely one of my go-to comfort foods because it feels fancy but is so easy to whip up. I think you’ll appreciate how it brings out the warmth and brightness of Thai flavors without a ton of fuss. Trust me—once you try making it, this soup will become a kitchen staple you revisit again and again.