Name: Thai Coconut Chicken Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups low-sodium chicken broth; 1 can coconut milk (13.5 oz / 400 ml), full-fat; 1 stalk lemongrass, trimmed and lightly smashed; 4 slices galangal or fresh ginger; 3 leaves kaffir lime leaves, torn; 1 small shallot, thinly sliced; 3 ounces white mushrooms, sliced; 3/4 pound boneless, skinless chicken breast, thinly sliced; 2 tablespoons fish sauce; 1 tablespoon fresh lime juice, plus more to taste; 2 Thai bird's eye chiles, sliced; 1 teaspoon granulated sugar; 1/4 cup fresh cilantro leaves, chopped; 2 tablespoons green onion, thinly sliced; 1 tablespoon neutral oil; 1/4 teaspoon salt, or to taste

Thai Coconut Chicken Soup Recipe tastes rich, tangy, and a little spicy, with silky coconut broth and tender chicken in every spoonful. It works perfectly for busy weeknights or casual dinner parties, and you can get it on the table in about 35 minutes. I first fell in love with this soup in a tiny Bangkok street stall, and I have chased that flavor in my own kitchen ever since.

Why You Should Try This Thai Coconut Chicken Soup Recipe

This Thai Coconut Chicken Soup Recipe gives you restaurant-level flavor with simple supermarket ingredients. The coconut milk feels creamy and luxurious, while lime and fish sauce keep everything bright and balanced.

You control the heat level, so spice lovers and mild palates both win. The recipe also uses one pot, which means fewer dishes and more time to brag about your cooking.

“This Thai Coconut Chicken Soup Recipe tastes like takeout from a great Thai spot, but cleaner and fresher, and my family asks for it every single week. ★★★★★”

Ingredients You’ll Need

I list everything for a classic tom kha gai style Thai Coconut Chicken Soup Recipe, with easy swaps so you can use what you already have.

Main ingredients

1 tablespoon neutral oil (avocado, canola, or light olive oil)
1 pound boneless skinless chicken thighs, thinly sliced
- Use chicken breast if you prefer leaner meat, but thighs stay juicier.
3 cups low sodium chicken broth
- I like Better Than Bouillon roasted chicken base for pantry convenience.
1 can (13.5–14 ounces) full fat coconut milk
- Use Chaokoh or Aroy-D for best flavor and texture; light coconut milk tastes thinner.
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, thinly sliced or minced
- Galangal gives more authentic flavor if you find it; use the same amount.
2–3 stalks lemongrass, trimmed and smashed
- Shortcut: use 1–2 tablespoons lemongrass paste from the tube if fresh is not available.
4–5 kaffir lime leaves, torn in half
- If you cannot find these, add extra lime zest at the end.
6–8 ounces mushrooms, sliced (white button, cremini, or oyster)
2–3 Thai bird chiles, sliced, or 1 jalapeño, sliced
- Remove seeds for milder heat.

Flavor boosters

2–3 tablespoons fish sauce
- I like Red Boat or Tiparos; start with 2 tablespoons and adjust.
1–2 tablespoons fresh lime juice, plus more to taste
1 teaspoon brown sugar or palm sugar
- This tiny bit rounds out the salty and sour notes.
1 teaspoon soy sauce (optional, for extra depth)
1 teaspoon red curry paste (optional, for a slightly deeper color and flavor)

Veggies and herbs

1 small carrot, thinly sliced into coins or matchsticks
1 small red bell pepper, thinly sliced
1 cup cherry tomatoes, halved (optional but tasty)
1 cup baby spinach or bok choy, roughly chopped
1/2 cup fresh cilantro leaves, chopped
1/4 cup fresh Thai basil or regular basil, torn (optional)
2–3 green onions, thinly sliced

Garnishes

Extra lime wedges
Extra sliced chiles
Fresh cilantro and green onions
Cooked jasmine rice or rice noodles, if you want a heartier bowl

Equipment

Large pot or Dutch oven
Sharp chef’s knife and cutting board
Wooden spoon or heatproof spatula
Ladle
Small mesh strainer or slotted spoon (to fish out lemongrass and lime leaves)

Tips & Tricks

Slice chicken thinly so it cooks quickly and stays tender in the coconut broth.
Use full fat coconut milk for the creamiest texture and best flavor.
Smash lemongrass stalks with the back of a knife to release more aroma.
Add fish sauce gradually and taste as you go so you hit that perfect salty-sour balance.
Stir the coconut milk before you open the can so the cream and liquid mix evenly.
Keep the soup at a gentle simmer and avoid a hard boil so the coconut milk stays smooth.
Adjust spice level by adding chiles at the end; serve extra on the side for heat lovers.
Add delicate greens like spinach in the last minute so they stay bright and tender.
Use leftover rotisserie chicken as a shortcut and add it near the end just to warm through.
Ladle the soup over cooked jasmine rice or rice noodles when you want a more filling meal.

How to Make Thai Coconut Chicken Soup Recipe

Step 1: Prep the aromatics and chicken

Thinly slice the chicken thighs and set them aside. Slice the onion, mushrooms, carrot, and bell pepper, and mince the garlic and ginger. Trim the lemongrass, peel off tough outer layers, and smash the stalks with the back of your knife.

Tear the kaffir lime leaves in half to release their oils. Slice the chiles and chop the cilantro and green onions. Keep everything close so the cooking process feels smooth and quick.

Step 2: Sauté the base

Heat the oil in a large pot over medium heat. Add the onion and cook 3–4 minutes until it softens and turns translucent. Add garlic and ginger and cook 30–60 seconds, stirring so they do not burn.

Toss in the lemongrass stalks and kaffir lime leaves and stir them around for another 30 seconds. This step wakes up their flavor and makes the whole kitchen smell amazing. If you use red curry paste, stir it in now and cook it for about 1 minute.

Step 3: Build the broth

Pour in the chicken broth and stir to combine with the aromatics. Bring the mixture to a gentle simmer. Add the sliced mushrooms, carrot, and bell pepper.

Let the veggies simmer about 5–7 minutes until they start to soften. Stir in the coconut milk and keep the heat at a gentle simmer, not a rolling boil. Taste the broth and smile a little because it already tastes pretty great.

Step 4: Add chicken and seasonings

Slide the sliced chicken into the hot broth, stirring so the pieces separate. Keep the heat at a gentle simmer and cook 6–8 minutes until the chicken turns opaque and cooks through. Skim off any foam that rises to the top if you want a clearer broth.

Add fish sauce, brown sugar, and soy sauce if you use it. Stir, taste, and adjust with more fish sauce for salt or a pinch more sugar for balance. Add the cherry tomatoes now if you use them and cook 2–3 minutes until they soften slightly.

Step 5: Finish with lime and greens

Turn the heat to low. Fish out the lemongrass stalks and kaffir lime leaves with a slotted spoon or small strainer. Squeeze in the lime juice and stir.

Add the spinach or bok choy and let it wilt for 1–2 minutes. Stir in most of the cilantro and green onions, saving a little for garnish. Taste again and adjust with more lime juice or fish sauce until the Thai Coconut Chicken Soup Recipe hits that sweet spot of salty, sour, and creamy.

Step 6: Serve

Ladle the soup into bowls. Add cooked jasmine rice or rice noodles to each bowl if you want a more filling meal. Top with extra cilantro, green onions, and sliced chiles.

Serve lime wedges on the side so everyone can brighten their own bowl. Take a second to enjoy the aroma before you dig in, because it smells as good as it tastes.

What to Serve with Thai Coconut Chicken Soup Recipe

Serve Thai Coconut Chicken Soup Recipe with steamed jasmine rice or sticky rice to soak up the coconut broth. A simple cucumber salad with lime, a pinch of sugar, and a little fish sauce adds crunch and freshness. You can also pair it with vegetable spring rolls, fresh mango slices, or a light green papaya salad.

Offer iced tea, Thai iced tea, sparkling water with lime, or coconut water as refreshing non-alcoholic drinks. This soup already brings big flavor, so keep side dishes simple and bright.

Storage Options

Cool leftovers to room temperature, then store the Thai Coconut Chicken Soup Recipe in airtight containers in the fridge for up to 3 days.
Reheat gently on the stove over low to medium heat until hot, and avoid boiling so the coconut milk stays smooth.
Freeze the soup without the delicate greens for up to 2 months, then add fresh spinach or bok choy when you reheat.
Thaw frozen soup overnight in the fridge, then warm it on the stove and finish with a fresh squeeze of lime and a sprinkle of cilantro.