Name: Thai Chicken Coconut Soup in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, thinly sliced; 1 tbsp oil (vegetable or coconut); 3 cups chicken broth; 1 can (13.5 oz) full-fat coconut milk; 2 stalks lemongrass, cut into 2-inch pieces and smashed; 1 tbsp fresh ginger or galangal, thinly sliced; 3 cloves garlic, minced; 1–2 tbsp red Thai curry paste (to taste); 2 tbsp fish sauce; 2 tbsp fresh lime juice; 1 tsp brown sugar; 1 cup mushrooms (button or shiitake), sliced; 1 red chili or 1/2 tsp chili flakes (optional, for heat); Fresh cilantro, chopped (for garnish); 2 green onions, sliced; Optional: cooked jasmine rice or rice noodles, for serving

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Thai Chicken Coconut Soup, also known as Tom Kha Gai, is a creamy, aromatic, and soul-warming dish that’s ready in just 30 minutes. With a rich coconut milk base, tender chicken, and bright notes of lime, lemongrass, and fresh herbs, it’s a flavorful escape in a bowl—and I love how quickly it all comes together.

Why You’ll Love This Recipe

I love this soup because it tastes like something I’d order at a restaurant, but I can make it in my own kitchen in half an hour. It’s light yet satisfying, spicy and tangy, with a silky coconut broth that’s full of depth. It’s also super flexible—I can adjust the spice level or add veggies depending on what I have on hand. Perfect for a cozy lunch or quick weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs (thinly sliced)
Coconut milk (full-fat for the best flavor and texture)
Chicken broth
Lemongrass (cut into pieces and smashed)
Fresh ginger or galangal (sliced)
Garlic (minced)
Red Thai curry paste
Fish sauce
Lime juice
Brown sugar
Mushrooms (I use button or shiitake)
Red chili or chili flakes (optional, for heat)
Fresh cilantro (for garnish)
Green onions (sliced)
Cooked jasmine rice or rice noodles (optional for serving)

Directions

I start by heating a bit of oil in a large pot over medium heat. I sauté the garlic, ginger, and lemongrass for 1–2 minutes until fragrant.
I stir in the red curry paste and cook for another 30 seconds to bring out its flavor.
I pour in the chicken broth and bring it to a simmer. I add the sliced chicken and mushrooms and let it cook for about 8–10 minutes, until the chicken is cooked through.
I reduce the heat to low and stir in the coconut milk, fish sauce, lime juice, and brown sugar. I let it warm through without boiling.
I taste and adjust the flavors—adding more lime, sugar, or fish sauce depending on what the broth needs.
I remove the lemongrass and ginger slices before serving.
I ladle the soup into bowls and top with fresh cilantro, green onions, and chili if I want a kick. Sometimes I serve it with jasmine rice or rice noodles to make it heartier.

Servings and timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prep and 20 minutes to cook, so I can have it ready in 30 minutes flat.

Variations

When I want a vegetarian version, I use tofu instead of chicken and vegetable broth instead of chicken broth. I also like to toss in baby spinach, sliced bell peppers, or zucchini for extra veggies. For extra richness, I sometimes add a spoonful of peanut butter to the broth. And if I want it spicier, I add more curry paste or fresh sliced chili peppers.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store the soup in an airtight container and reheat it gently on the stove or in the microwave. I stir well to keep the coconut milk smooth and avoid boiling it again, which can separate the broth slightly. If I’ve added rice or noodles, I store them separately so they don’t soak up too much liquid.

FAQs

Can I use light coconut milk?

Yes, but I prefer full-fat for the best creamy texture. Light coconut milk works fine if I want a lighter soup, though it’ll be slightly thinner.

Is this soup very spicy?

Not overly—it has a mild kick from the curry paste, but I can easily control the heat by using more or less. I add chili flakes if I want more spice.

Can I freeze Thai coconut soup?

I don’t recommend freezing it with coconut milk, since it can separate when thawed. If I freeze, I do it before adding the coconut milk and stir it in fresh when reheating.

What can I use instead of fish sauce?

Soy sauce works in a pinch, though it changes the flavor a bit. I’ve also used coconut aminos as a substitute when needed.

Do I need to use lemongrass and galangal?

They add authentic flavor, but I’ve made it without them and it still tastes great. I use extra lime and ginger if I don’t have galangal or lemongrass.

Conclusion

Thai Chicken Coconut Soup is one of my favorite quick meals when I want something comforting, bold, and beautifully fragrant. With just 30 minutes and a handful of ingredients, I get a soup that’s creamy, tangy, and full of flavor—perfect for warming up on a busy night or impressing guests with minimal effort.

Thai Chicken Coconut Soup in 30 Minutes

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Thai Chicken Coconut Soup, or Tom Kha Gai, is a rich, aromatic soup made with coconut milk, tender chicken, mushrooms, and herbs like lemongrass and ginger. It’s ready in just 30 minutes and packed with comforting, spicy, and tangy flavors.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Thai
Diet: Halal

Ingredients

1 lb boneless, skinless chicken breasts or thighs, thinly sliced
1 tbsp oil (vegetable or coconut)
3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 stalks lemongrass, cut into 2-inch pieces and smashed
1 tbsp fresh ginger or galangal, thinly sliced
3 cloves garlic, minced
1–2 tbsp red Thai curry paste (to taste)
2 tbsp fish sauce
2 tbsp fresh lime juice
1 tsp brown sugar
1 cup mushrooms (button or shiitake), sliced
1 red chili or 1/2 tsp chili flakes (optional, for heat)
Fresh cilantro, chopped (for garnish)
2 green onions, sliced
Optional: cooked jasmine rice or rice noodles, for serving

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Instructions

Heat oil in a large pot over medium heat. Sauté garlic, ginger, and lemongrass for 1–2 minutes until fragrant.
Add red curry paste and stir for 30 seconds.
Pour in chicken broth and bring to a simmer.
Add sliced chicken and mushrooms. Cook for 8–10 minutes, or until chicken is fully cooked.
Reduce heat to low and stir in coconut milk, fish sauce, lime juice, and brown sugar. Let it warm through without boiling.
Taste and adjust seasoning with more lime, fish sauce, or sugar if needed.
Remove lemongrass and ginger slices before serving.
Ladle soup into bowls and garnish with cilantro, green onions, and chili if desired. Serve with rice or noodles if using.