Thai Chicken Soup With Coconut Milk (Tom Ka Gai)

Thai Chicken Soup With Coconut Milk

The Spruce

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2 servings

This simple Thai chicken soup (aka Tom Ka Gai) has that distinctive Thai flavor–a balance of spicy, salty, sweet, and sour. A bit creamier than Tom Yum soup, you will especially welcome this soup's frangrance and comforting warmth during the winter. Tom Ka Gai can either be served as an appetizer or as the star player. Add noodles if you're planning to make this soup an entree. So sip, slurp, and enjoy.


Click Play to See This Simple Thai Chicken Soup With Coconut Milk Recipe Come Together


  • 1 stalk lemongrass (or 3 tablespoons frozen prepared lemongrass)
  • 6 cups chicken stock
  • 1 to 2 chicken breasts (sliced, or 1 to 2 cups roasted chicken or turkey)
  • 1 cup shiitake mushrooms (sliced)
  • 4 makrut lime leaves (fresh or frozen)
  • 1 to 3 red chilies (fresh and minced to taste, or 1/2 to 3/4 teaspoon dried crushed chili peppers)
  • 1 piece galangal (or ginger, thumb-sized and grated)
  • 1/2 to 1 (13 1/2-ounce) can coconut milk (good-quality)
  • 2 tablespoons fish sauce (or more to taste)
  • Optional: sliced bell pepper (or cherry tomatoes)
  • 2 tablespoons lime juice
  • Optional: 1 teaspoon brown sugar (to taste)
  • Handful coriander leaves (fresh)
  • Handful basil leaves (fresh)
  • 3 spring onions (sliced)
  • Optional: wheat noodles (or rice noodles, if serving as the main course)

Steps to Make It

  1. Gather the ingredients.

  2. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.

  3. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.

  4. Add fresh chicken, leftover chicken, or turkey, and mushrooms.

  5. Then add the prepared lemongrass–including the upper stalk pieces–the makrut lime leaves, and fresh chilies.

  6. Boil 5 to 8 minutes or until the chicken is cooked.

  7. Turn the heat down to medium.

  8. Add the galangal or ginger, 1/2 can of the coconut milk, the fish sauce, and extra vegetables (if using). Stir well and simmer gently for 1 to 2 minutes.

  9. Turn the heat down to low.

  10. Add the lime juice and stir.

  11. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with saltiness, adding more fish sauce if the soup is not salty or flavorful enough, 1 tablespoon at a time. If it's too sour, add the brown sugar. If the soup is too spicy or if you'd like it creamier, add more coconut milk. If it's not spicy enough, add more chilies.

  12. Ladle the soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onions over each bowl. For an extra kick of flavor, add a dollop of either store-bought or homemade Nam Prik Pao chili sauce.


  • If you are serving the soup with noodles, it is best to prepare them separately from the soup; otherwise, the soup gets too thick because of the starch from the noodles. Leftovers will also taste better this way.
  • Tom Ka soup can be stored in the refrigerator for 3 to 5 days or freeze it for up to 3 months to enjoy at a later time.