Soups & Stews Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tom Kha Gai (Thai Coconut Chicken Soup)
A fragrant Thai soup balancing creamy coconut milk, tangy lime, and aromatic galangal with tender chicken and mushrooms.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Combine the coconut milk and chicken broth in a pot, then add the galangal, lemongrass, and lime leaves and bring to a gentle simmer over medium heat for 5 minutes to infuse.
- 2
Add the sliced chicken and mushrooms and simmer for 8 to 10 minutes until the chicken is cooked through.
- 3
Stir in the fish sauce, palm sugar, and smashed chilies and simmer for 2 more minutes.
- 4
Remove from the heat and stir in the fresh lime juice, tasting and adjusting the balance of salty, sour, and sweet.
- 5
Ladle into bowls and garnish with cilantro leaves, leaving the lemongrass and galangal pieces in the bowl for aroma but not eating.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
58/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving315
Calories
35 g
Protein
18 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tom kha gai leans on galangal rather than ginger, a rhizome that looks similar but tastes noticeably more citrusy and piney, simmered alongside bruised lemongrass in coconut milk, with lime juice held back until the very end.
Listahan note
This version bruises the lemongrass to release its oils and adds lime juice only after the pot is off the heat, since simmering lime juice cooks away the sharp brightness this soup depends on.
Technique cues
- Galangal looks similar to ginger but tastes distinctly more citrusy and piney, and it's simmered in slices or bruised pieces for flavor, then usually left in the bowl rather than eaten whole.
- Lemongrass stalks are bruised or smashed before going into the pot, which cracks the fibers open and releases far more of their aromatic oil than whole, unbruised stalks would.
- The soup is simmered gently rather than boiled hard once the coconut milk goes in, a hard boil can cause coconut milk to separate and turn the broth greasy-looking instead of smooth.
- Lime juice and any fish sauce are stirred in off the heat, right at the end, since simmering lime juice cooks off the sharp brightness that defines this soup's sour side.
Kitchen flow
- Parallel prep
- Prep any side dishes while Tom Kha Gai (Thai Coconut Chicken Soup) finishes with the boneless skinless chicken thighs — the hands-off cook time is the window to use. The simmer step is what sets the pace here.
- Make-ahead
- Tom Kha Gai (Thai Coconut Chicken Soup) reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the boneless skinless chicken thighs. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Tom Kha Gai (Thai Coconut Chicken Soup) reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the chicken broth on a fast reheat. This one leans on the boneless skinless chicken thighs. Plan around the simmer; that's the slow part.
- Cleanup rhythm
- Deglaze the pan used for Tom Kha Gai (Thai Coconut Chicken Soup) with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the boneless skinless chicken thighs. Everything else is quick — the simmer is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 cans full-fat coconut milk
Richness and texture
Purpose: cans full-fat coconut milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
2 cups chicken broth
Main protein or body
Purpose: cups chicken broth gives Tom Kha Gai (Thai Coconut Chicken Soup) its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 pound boneless skinless chicken thighs, thinly sliced
Main protein or body
Purpose: pound boneless skinless chicken thighs, thinly sliced gives Tom Kha Gai (Thai Coconut Chicken Soup) its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 slices fresh galangal
Flavor support
Purpose: slices fresh galangal supports the balance of Tom Kha Gai (Thai Coconut Chicken Soup) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 stalks lemongrass, bruised and cut into 2-inch pieces
Acid and brightness
Purpose: stalks lemongrass, bruised and cut into 2-inch pieces balances richness and keeps the finished dish lively.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Warn diners that the galangal, lemongrass, and any whole chilies are aromatics meant to be pushed aside rather than eaten directly.
- Taste and adjust the balance of sour, salty, and slightly sweet just before serving, since that balance is the whole point of the dish.
- Add sliced mushrooms or chili in the final few minutes only, so they keep their texture rather than turning soft from a long simmer.
Ingredient swaps
- Dairy-free direction
- Swap the full-fat coconut milk for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the boneless skinless chicken thighs.
- Seafood-aware direction
- Replace the fish sauce with a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to keep the savory depth without any fish or shellfish. This one leans on the boneless skinless chicken thighs.
- Nut-aware direction
- Skip the nut garnish or use toasted seeds (sunflower or pumpkin) instead. This one leans on the boneless skinless chicken thighs.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the fish sauce, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the boneless skinless chicken thighs.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Tom Kha Gai (Thai Coconut Chicken Soup) to your week, check it against your household's allergens, and build the shopping list automatically.
More Soups & Stews recipes
Soups & Stews
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Broccoli Cheddar Soup
A creamy, cheesy soup packed with tender broccoli florets and shredded carrot in a smooth cheddar base.
Soups & Stews
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Potato Leek Soup
A silky, buttery blended soup of leeks and potatoes finished with cream.
Soups & Stews
Lens analyzed
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Corn Chowder
A creamy, comforting chowder bursting with sweet corn, potatoes, and smoky paprika.