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 or thinly sliced; 3 cups chicken stock; 1 stalk lemongrass (bottom half only, tough outer layers removed, scored lengthwise); 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

There’s something about a warm, aromatic bowl that instantly lifts the spirits, and that’s exactly why I adore sharing this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe with you. It’s a harmonious dance of creamy coconut, tangy lime, and fragrant herbs that makes every spoonful a mini escape to Thailand.

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

Honestly, it’s the kind of recipe I turn to when I want something comforting, flavorful, and yet surprisingly quick. The layers of galangal, lemongrass, and kaffir lime leaves create a depth that feels special, but this soup comes together faster than you'd imagine.

Fast to prepare: You can whip this up in about 30 minutes, perfect for busy weeknights.
Balanced flavors: It beautifully blends sour, spicy, sweet, and savory notes without being overwhelming.
Flexible ingredients: You can swap chicken cuts or mushrooms depending on what’s on hand.
Minimal fuss: Few ingredients, straightforward steps, and no exotic pantry required if you check your local Asian market.

Ingredients & Why They Work

Each ingredient in this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe plays a special role, bringing freshness, warmth, and richness that together make the soup unforgettable. When shopping, look for fresh lemongrass and galangal at an Asian market, and don’t skip the kaffir lime leaves or zest—they add that unmistaken zing.

Flat lay of boneless skinless chicken thighs arranged neatly, torn oyster mushrooms with varied shapes and creamy brown caps, a whole stalk of fresh lemongrass with pale green and white hues sliced in half lengthwise, thin slices of light beige galangal root, three vibrant green fresh makrut lime leaves, two small red Thai chilies halved to reveal seeds, a small white ceramic bowl filled with smooth white coconut milk, another small white bowl containing golden neutral oil, a third small white bowl with dark amber fish sauce, a small white bowl of fine light brown palm sugar, a small white bowl of fresh pale yellow-green lime juice, a handful of roughly chopped bright green cilantro leaves, and three whole uncracked brown eggs with smooth shells, all ingredients symmetrically and evenly spaced, 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

Chicken thighs: They stay juicy and tender compared to breast meat; though you can use breast, thighs add extra flavor.
Cornstarch: Helps seal in the chicken’s juices and gives a slightly silky texture.
Neutral oil: Like vegetable or canola oil, good for frying mushrooms without overpowering flavors.
Fish sauce: Adds savory umami depth essential for authentic Thai flavor.
Mushrooms: Any type works, but oyster or shiitake add extra earthiness.
Chicken stock: The soup’s flavorful base—homemade or good-quality store-bought works well.
Lemongrass: The citrusy stalks give brightness—just bruise them lightly to release oils.
Galangal: A root similar to ginger but earthier and more peppery; it’s key for that iconic Tom Kha taste.
Kaffir lime leaves or zest: Imparts a sharp citrus aroma that's hard to replace.
Thai chilies: Optional but great for a gentle heat punch.
Thai red curry paste: Adds a subtle spicy depth but optional if you prefer a milder soup.
Palm sugar: Sweetens naturally and balances the sourness of lime juice.
Coconut milk: Creamy, rich, and the heart of this soup’s luxurious texture.
Lime juice: For the fresh, bright acidity that wakes up all other flavors.
Cilantro or scallions: Fresh herbs for garnish that brighten each bowl.

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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 soup depending on the mood or what’s in my fridge. Sometimes I add a splash of coconut cream if I want it ultra rich, or skip the chilies for a kid-friendly version that still shines with flavor.

Variation: When I’m in the mood for more veggies, I toss in baby corn or julienned carrots—adds color and crunch without losing that signature taste.

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

The image shows a close-up of a gray speckled bowl filled with creamy light orange soup, with visible slices of mushrooms and light pieces of meat scattered throughout. Bright green cilantro leaves float on the surface, adding color and texture. The bowl rests on a white marbled surface covered partially by a turquoise cloth with a red diamond-patterned design. In the background, a larger white bowl with a floral pattern is filled with the same soup and a spoon is partially visible inside it. The warm tones of the soup contrast with the cooler colors of the cloth and bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Chicken with a Silky Touch

Start by slicing your chicken thighs into thin strips—they’ll cook quickly and absorb the soup’s flavors perfectly. Toss the slices with cornstarch, 2 teaspoons of neutral oil, and 2 teaspoons of fish sauce. Letting it sit while you prep other ingredients helps the seasoning settle and gives the chicken a wonderful velvety texture when cooked.

Step 2: Sauté the Mushrooms for Earthy Foundations

Heat a tablespoon of neutral oil in a medium pot over medium-high. Toss in your mushrooms and cook them until tender and slightly golden—about 5 minutes. This step builds a savory foundation and releases umami that's essential for the soup’s rich profile.

Step 3: Infuse the Broth with Aromatics and Spice

Add chicken stock, lemongrass, galangal slices, kaffir lime leaves or lime zest, Thai chilies if using, Thai red curry paste, and palm sugar. Bring everything to a boil, then reduce the heat, cover, and simmer gently for 6 minutes. This brewing time lets all those wonderful herbs and spices infuse beautifully.

Step 4: Add Coconut Milk & Finish Cooking the Chicken

Pour in the coconut milk and bring the soup back to a gentle simmer—keep an eye to avoid boiling vigorously because it can cause the coconut milk to separate. Then add your marinated chicken strips. Simmer gently for another 8 minutes with the lid on, just until the chicken is tender and cooked through.

Step 5: Brighten & Serve

Turn off the heat, then stir in the remaining fish sauce, lime juice, and fresh cilantro or scallions. Taste and adjust seasoning, adding salt or more lime juice if needed. Serve hot, either alone or alongside fragrant steamed jasmine rice to soak up every bit.

Top Tip

From countless times making this, I’ve learned that the key to a perfect Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe lies in controlling the heat and layering the flavors carefully—don’t rush the infusion or over-boil the coconut milk!

Gentle Simmering: Keep the soup at a low simmer after adding coconut milk to prevent curdling and keep the texture silky.
Marinate the Chicken: Cornstarch and fish sauce make the chicken tender and add subtle umami, a small step with a big payoff.
Fresh Aromatics: Use fresh lemongrass and galangal if possible - dried versions work, but fresh amps up the flavor immensely.
Adjust the Heat: I always start with one chili and add more if needed - better to build your preferred spice level gradually.

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

Garnishes

I love topping my bowls with fresh cilantro because it adds a herbaceous brightness that complements the creamy soup perfectly. If you’re not a fan, scallions or even fresh Thai basil work beautifully. A wedge of lime on the side encourages everyone to brighten their own bowl to taste.

Side Dishes

Steamed jasmine rice is my go-to because it soaks up that delicious broth. Sometimes I pair it with simple stir-fried greens or a light cucumber salad to balance the rich soup and add a refreshing crunch.

Creative Ways to Present

For dinner parties, I serve this soup in rustic, deep ceramic bowls garnished with edible flowers like nasturtiums or bright chili slices to wow guests visually and elevate the experience. Sometimes placing the aromatic herbs on top right before serving gives a fresh burst of fragrance at the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and consume them within 2 days for the freshest taste. The flavors actually deepen overnight, making for an even better lunch the next day!

Freezing

I usually avoid freezing this soup because coconut milk’s texture can change and become grainy. But if you do freeze it, thaw gently in the fridge overnight and stir well when reheating.

Reheating

Reheat gently over low heat to avoid breaking the coconut milk’s creaminess. Adding a splash of fresh lime juice or a few fresh herbs after reheating can refresh its bright flavor.

Frequently Asked Questions:

Can I make this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe vegetarian?

Absolutely! Swap chicken for tofu or hearty mushrooms, and replace the fish sauce with soy sauce or tamari to keep it flavorful. Just remember the soup’s essence comes from those aromatic herbs and coconut milk.

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

If galangal is unavailable, fresh ginger is the closest substitute though milder and less peppery. Use slightly less ginger to avoid overpowering other flavors. Dried galangal can work in a pinch but fresh is best.

Is Thai red curry paste necessary for this soup?

Not at all! The red curry paste is optional and adds subtle spiciness and complexity, but the soup tastes wonderful without it due to the fresh herbs and spices. Omit if you prefer a cleaner, lighter soup.

How spicy is this soup, and can I adjust the heat?

The heat level depends largely on how many Thai chilies you add. Starting with one and tasting is best — you can always add more if you want a spicier kick. If you prefer mild, simply leave them out entirely.

Final Thoughts

This Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe has become a go-to in my kitchen whenever I want something that feels comforting and a little luxurious without hours of work. It’s a recipe I genuinely recommend to friends because it’s warm, easy, and bursting with those classic Thai flavors that brighten the day. I hope you enjoy it as much as I do—happy cooking!