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Authentic Thai Coconut Chicken Soup (Tom Kha Gai)

Thai Coconut Chicken Soup
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A warm, comforting Thai soup known for its balance of creamy coconut milk, tangy lime, savory chicken, and aromatic herbs like lemongrass and galangal. This slow-cooked version brings out deep, authentic flavors with minimal effort.

Ingredients

Scale

  • 1/2 onion, sliced

  • 2 cloves garlic, chopped

  • 1/2 red jalapeño pepper, sliced (or 2 Thai chiles, halved)

  • 3 slices galangal or ginger (1/4-inch thick)

  • 1 lemongrass stalk, pounded, cut into 2-inch pieces

  • 10 lime leaves, torn (optional)

  • 1 tbsp red curry paste

  • 4 cups chicken broth

  • 2 (13.5 oz) cans full-fat coconut milk or cream

  • 2 small chicken breasts (approx. 1 lb), bite-sized pieces

  • 8 oz white mushrooms, sliced

  • 2–3 tbsp brown sugar or coconut sugar

  • 2–3 tbsp fish sauce (plus to taste)

  • 2–3 tbsp fresh lime juice

  • 2–3 green onions, thinly sliced

  • Chopped fresh cilantro, for garnish

Instructions

  • Prepare Aromatics:
    Add onion, garlic, chili, galangal/ginger, lemongrass, lime leaves, and red curry paste to the slow cooker. Pour in chicken broth and stir. Cover.

  • Cook the Base:
    Cook on high for 2–3 hrs or low for 4–6 hrs. Remove aromatics with a slotted spoon.

  • Add Coconut & Chicken:
    Add coconut milk, chicken, and mushrooms. Cook on high for 1 hr or low for 2 hrs, until chicken is tender.

  • Season:
    Stir in brown sugar, fish sauce, and lime juice. Taste and adjust.

  • Garnish & Serve:
    Ladle into bowls and top with green onions and cilantro. Serve hot.

Notes

  • Galangal gives the most authentic flavor but ginger works well too.

  • Lime leaves enhance aroma but can be omitted.

  • Adjust fish sauce and lime juice to taste for perfect salt-acid balance.

  • Great served with jasmine rice or as a light main dish.

Nutrition

Find it online: https://grammyrecipes.com/thai-coconut-chicken-soup/