Tom Kha Gai – Thai Chicken Coconut Soup

by Zarina
Tom Kha Gai - Thai Chicken Coconut Soup

I seriously crave this warming Thai Chicken Coconut soup when the weather turns, and it always hits the spot for me.  Quintessential Thai flavours of coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, kaffir lime, chilli, and coriander are some of the easiest and quickest soups. To make and is a flavour bomb explosion!!

Tom Kha Gai - Thai Chicken Coconut Soup

Tom Kha Gai - Thai Chicken Coconut Soup

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 chicken breasts sliced into strips
  • 2 Tins Coconut Milk
  • 400ml Chicken Stock
  • 5 Kaffir Lime Leaves
  • 2 Lemongrass Sticks – end intact and slit down the middle
  • Big knob of Ginger
  • 5 Spring Onions cut into strips
  • 4 tbsp Lime juice
  • ½ tsp Palm sugar
  • 4 tbsp Fish sauce
  • 100g Baby Mushrooms of choice
  • 2 Red chillis sliced thin
  • ½ tsp Galangal paste
  • Handful fresh coriander chopped
  • 225g Bamboo Shoots – I used sliced ones from a tin
  • Lime wedges to serve


  1. In a saucepan over medium-high heat, combine the coconut milk, chicken stock, lime leaves, lemongrass, ginger, spring onions, red chillis and bring to a boil.
  2. Add chicken strips and simmer uncovered until chicken is tender
  3. Stir in lime juice, sugar, fish sauce, galangal paste, bamboo shoots, and coriander
  4. Bring to a boil, simmer for a few minutes
  5. Remove lemongrass and kaffir lime leaves and discard
  6. Taste and adjust lime, fish sauce, sugar, chilli to your liking
  7. Serve hot with lime wedges
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