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 boneless skinless chicken breast, cut into thin strips); 2 teaspoons cornstarch; 2 teaspoons neutral oil; 2 teaspoons fish sauce; 1 tablespoon neutral oil; 8 ounces mushrooms (such as oyster, shiitake, cremini or button mushrooms, 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—keep it in one piece); 8 slices galangal; 3 fresh or dried makrut lime leaves (or zest of 1 lime); 1-2 Thai chilies (cut in half; optional—omit for a milder soup); 1 tablespoon Thai red curry paste (optional); 1 tablespoon palm sugar (or light brown sugar); 14 ounces coconut milk (14 ounces/400g = 1 can); 3 tablespoons lime juice; 1/4 cup cilantro (or scallions, roughly chopped)

There’s something irresistibly comforting about a bowl of warm, fragrant soup, and this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe delivers all that in just 30 minutes. Creamy coconut milk, tangy lime, and the zing of fresh herbs come together to brighten your day, no fuss required.

The image shows a bowl of creamy soup with several layers of ingredients visible. The first layer is a light orange creamy broth filling the bowl. Floating in the broth are pieces of light pink meat, sliced mushrooms with a soft brown color, bright green cilantro leaves, and a single whole red chili pepper positioned near the center. A silver spoon with a wooden handle is lifting some of the meat and mushrooms from the bowl. The bowl is white with subtle darker speckles and sits on a red and blue cloth with a woven pattern, all placed on a white marbled surface. The 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

I’ve made this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe more times than I can count—it's that reliable, cozy pick-me-up that feels both exotic and totally homey. What makes it so special? It balances rich, spicy, sour, and sweet flavors in a way that’s just magical, plus it’s fast enough for a weeknight dinner.

Super fast prep and cook time: You’re enjoying authentic Thai flavors in about 30 minutes, which is perfect for busy evenings.
Balanced, layered flavors: The combo of galangal, lemongrass, kaffir lime leaves, and fish sauce creates a truly complex broth that’s still approachable.
Easy ingredient swaps: You can use chicken breast or thighs and almost any mushroom on hand, so flexibility is built-in.
Perfect for any season: You’ll love this soup as a light lunch when it’s warm out or a cozy main when you want comfort food.

Ingredients & Why They Work

Let’s talk ingredients—every single one plays a specific role to build that classic Tom Kha Gai profile. From creamy coconut milk for richness to aromatic herbs for brightness, it's the teamwork of these flavors that makes the soup unforgettable. When shopping, fresh lemongrass and galangal might seem niche but they’re worth snagging; otherwise, dried or powdered versions can do in a pinch.

Flat lay of fresh boneless skinless chicken thighs cut into thin strips arranged neatly, small white ceramic bowls containing glossy white coconut milk and clear golden neutral oil, a cluster of assorted fresh mushrooms including oyster, shiitake, and cremini torn into pieces, a single whole stalk of green lemongrass scored and fresh, thin round slices of pale pink galangal arranged in a small white bowl, bright green fresh makrut lime leaves stacked, two vibrant red Thai chilies halved, a small white bowl holding rich red Thai red curry paste, a small white bowl with light golden palm sugar crystals, a small white bowl with clear amber fish sauce, a small white bowl filled with freshly squeezed lime juice, a small bunch of fresh cilantro with bright green leaves roughly chopped, and two whole uncracked brown eggs, all laid out in perfect symmetry 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: These give you juicy, tender bites and a bit more flavor than breast, but breast works well too if you prefer leaner meat.
Cornstarch: Used to lightly coat the chicken—this gives the chicken a lovely velvety texture once cooked.
Neutral oil: Essential for sautéing mushrooms without overpowering the other flavors.
Fish sauce: The umami backbone of the soup—don’t skip or replace it with soy sauce unless you’re adapting for dietary reasons.
Mushrooms: I love shiitake or oyster for their meaty texture and earthiness, but button or cremini work fine too.
Chicken stock: This adds depth—homemade or store-bought, just choose a good quality low-sodium version for best results.
Lemongrass: The bright citrusy aroma is key; make sure to peel the tough outer layers to release the flavor.
Galangal: It has a sharp, peppery note different from ginger, essential for authentic taste. If fresh is tricky to find, dried slices or powder can be a backup.
Kaffir lime leaves (or lime zest): Adds a vibrant, zesty layer—you’ll definitely notice the difference if you have fresh leaves.
Thai chilies: Optional but recommended if you like a little heat; just handle with care!
Thai red curry paste: Adds a punch of complexity but is optional if you prefer a milder flavor.
Palm sugar or light brown sugar: Balances the soup with a touch of sweetness.
Coconut milk: This is the rich, creamy canvas that brings everything together—use full fat for best texture and flavor.
Lime juice: Added at the end for that fresh, tangy brightness that wakes up all the tastes.
Cilantro or scallions: Fresh herbs sprinkled on top make all the difference in every spoonful.

📝

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

What’s great about this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe is how easy it is to adjust it for your taste buds and pantry. I often tweak the spice level or swap mushrooms depending on what I have—don’t hesitate to make it your own.

Variation: Sometimes I love adding a handful of cherry tomatoes near the end for a pop of sweetness and color—it brightens the broth nicely.
Make it vegetarian: Swap chicken for tofu and use vegetable stock with soy sauce in place of fish sauce. The herbs keep the soup vibrant and aromatic.
Spice level tweaks: If you’re sensitive to heat, skip the Thai chilies or remove seeds after slicing to keep just a mild kick.
Thicker soup: Stir in an extra teaspoon of cornstarch mixed with cold water during the last simmer for a slightly thicker broth I sometimes enjoy on chilly days.

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

The image shows a bowl of creamy orange soup with visible slices of mushrooms and pieces of light-colored meat in a speckled light gray ceramic bowl. Small green cilantro leaves float on the surface, adding fresh contrast. The bowl sits on a folded blue and red patterned cloth on a brown bamboo placemat, with part of a white bowl with a floral design and a spoon visible in the background. The setting is against a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken with Care

First things first, slice your chicken into thin strips—this helps it cook quickly and evenly. Toss it with cornstarch, 2 teaspoons of fish sauce, and 2 teaspoons of neutral oil. This simple marinade not only seasons the meat but also gives it a silky texture once cooked. I usually let it rest while I move on to the next steps, but even a few minutes works wonders.

Step 2: Sauté Mushrooms for Depth

Heat 1 tablespoon of oil in a medium soup pot over medium-high heat. Toss in the mushrooms and sauté for about 5 minutes until they start to release their juices and become tender. This step adds a lovely umami foundation to your soup. Don’t rush it—letting the mushrooms brown slightly really makes a difference.

Step 3: Build the Broth

Pour in the chicken stock, then add the lemongrass stalk, galangal slices, kaffir lime leaves or zest, Thai chilies, red curry paste if you’re using it, and palm sugar. Bring everything to a boil, then lower the heat, cover, and let it simmer gently for about 6 minutes. This simmering step infuses the broth with fragrant, layered flavors—patience here is key!

Step 4: Add Coconut Milk and Chicken

Stir in the coconut milk and warm it through over medium-high heat, but keep an eye so it doesn’t go into a full boil—otherwise, it might split and change texture. Gently add the marinated chicken strips, bring it back to a simmer, then cover and cook on medium-low for 8 minutes until the chicken is cooked through. This timing ensures juicy chicken and a luscious broth.

Step 5: Final Fresh Touches

Turn off the heat and stir in the last 2 tablespoons of fish sauce, lime juice, and fresh cilantro or scallions. Taste and add salt if needed. This final splash of acidity and herbs brightens the soup and ties everything together. Serve it steaming hot, maybe with jasmine rice on the side to soak up all those flavors!

Top Tip

From my experience making this Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe, these small tips make a big difference in flavor and texture, so be sure to keep them in mind!

Don’t skip the aromatics: Lemongrass, galangal, and kaffir lime leaves may seem intimidating but are essential to authentic flavor—fresh is best but dried works when you can’t find them.
Manage coconut milk heat carefully: Avoid boiling once coconut milk is added to prevent it splitting; gentle simmering keeps it creamy and smooth.
Marinate the chicken briefly: Coating with cornstarch, fish sauce, and oil helps tenderize the meat and makes it velvety.
Use fresh lime juice for brightness: Always add it off the heat at the end to keep that fresh, tangy spark alive in the soup.

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

Garnishes

I love topping my soup with fresh cilantro—it adds a pop of green and a lovely, herby freshness. If you’re not a cilantro fan, chopped scallions work great and bring a subtle onion crunch. Sometimes, I sprinkle finely sliced fresh Thai chilies on top for heat, or a drizzle of chili oil if I want it extra spicy.

Side Dishes

Steamed jasmine rice is the classic companion and perfect for soaking up the aromatic broth. For a light meal, I sometimes serve a simple cucumber salad on the side to balance the richness. If you want something heartier, some fried wontons or spring rolls add nice texture contrasts.

Creative Ways to Present

For dinner parties, I’ve served this soup in rustic coconut shell bowls to enhance the tropical vibe—it gets great compliments! Garnishing with edible flowers or extra fresh herbs elevates the look, and a lime wedge on the side lets guests add freshness to taste. It’s always a crowd-pleaser presented this way.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and keep it in the fridge for up to 3 days. The soup actually tastes better on day two as the flavors deepen, but be sure to avoid storing it with the lemongrass stalk and galangal slices still in the pot—they can get too strong and bitter if left too long.

Freezing

Freezing this soup is possible but has some pitfalls—the coconut milk sometimes changes texture when frozen and thawed. If you do freeze it, I recommend leaving out the fresh herbs and lime juice, adding those fresh after reheating instead. Thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. Avoid bringing it to a hard boil to keep the coconut milk from separating. Add fresh lime juice and herbs only after reheating to keep that bright, fresh flavor intact.

Frequently Asked Questions:

Can I make Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe spicy or mild?

Absolutely! You can adjust the spice level by adding or removing Thai chilies. For a milder soup, omit the chilies entirely or use fewer. If you want more heat, add extra chilies or a dash of chili oil when serving.

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

If you don’t have galangal on hand, you can use fresh ginger as a substitute. While ginger lacks some of galangal’s citrusy notes, it still provides warmth and earthiness to the soup. Use it sparingly, slicing thin, to avoid overpowering the broth.

Can Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe be made vegetarian or vegan?

Yes! To make this recipe vegetarian or vegan, replace chicken with firm tofu, and use vegetable stock in place of chicken stock. Swap the fish sauce for soy sauce or a vegan fish sauce alternative. The herbs and coconut milk keep the soup flavorful and satisfying.

How long does this soup keep in the refrigerator?

Stored properly in an airtight container, this soup will keep well for up to 3 days in the refrigerator. The flavors often deepen overnight. Be sure to remove lemongrass stalk and galangal pieces before storing to prevent bitterness.

Final Thoughts

This Quick Tom Kha Gai Thai Coconut Chicken Soup Recipe has become one of my go-to dishes when I want something fragrant, tasty, and easy to make. The magic of balancing sour, salty, sweet, and spicy in a creamy coconut broth makes it feel like a little celebration in every spoonful. I truly hope you enjoy making and savoring it as much as I do—it’s one of those recipes that keeps calling you back for more.