Name: Quick Tom Kha Gai 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 milder soup); 1 tablespoon Thai red curry paste (optional); 1 tablespoon palm sugar (or light brown sugar); 14 ounces coconut milk (1 can); 3 tablespoons lime juice; 1/4 cup cilantro (or scallions, roughly chopped); Salt (to taste)

There’s something truly comforting about a rich, creamy soup with hints of tangy lime and fragrant herbs—this Quick Tom Kha Gai Coconut Chicken Soup Recipe captures that magic perfectly. Ready in just 30 minutes, it’s an inviting bowl of cozy, vibrant flavors that instantly lifts your spirits.

A white speckled bowl filled with a creamy light orange soup that has pieces of light pink chicken, thin light brown mushroom slices, and fresh green cilantro leaves floating on top; a bright red chili rests on the surface, and a silver spoon with a wooden handle scoops chicken and mushrooms from the middle of the bowl. The bowl sits on a blue and red patterned cloth, which is placed on a brown bamboo mat, all against a white marbled background. 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 Coconut Chicken Soup Recipe
Top Tip
How to Serve Quick Tom Kha Gai Coconut Chicken Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Tom Kha Gai Coconut Chicken Soup Recipe

Why You'll Love This Recipe

Tom Kha Gai has a special place in my kitchen rotation because it’s deceptively simple but hugely satisfying. The balance of creamy coconut with aromatic herbs and a touch of heat never fails to impress, whether you’re feeding a crowd or just yourself.

Speedy Prep: From chopping to simmering, this recipe is designed to be on your table in just half an hour.
Flavor Harmony: It nails the classic Thai flavor combo—creamy, spicy, sour, sweet, and salty—all in one bowl.
Versatile Ingredients: You can swap chicken cuts, mushroom types, or adjust the spice to fit your pantry and heat preference.
Comfort Food That’s Light: Despite being rich and creamy, it never feels heavy and is a cozy option for any season.

Ingredients & Why They Work

The magic of this Quick Tom Kha Gai Coconut Chicken Soup Recipe lies in simple, fresh ingredients that work in harmony: creamy coconut milk, fragrant lemongrass, and earthy mushrooms paired with tender, juicy chicken. Here’s why each one is a star and a tip or two for shopping.

Flat lay of boneless skinless chicken thighs cut into thin strips, a small pile of white cornstarch powder, a few whole Thai red chilies halved, fresh lemongrass stalk with tough outer layers peeled and scored, thin slices of light pink galangal root, a few fresh makrut lime leaves, a cluster of mixed fresh mushrooms including shiitake, cremini and oyster mushrooms torn into pieces, a small white ceramic bowl with creamy coconut milk, a small white ceramic bowl with clear golden neutral oil, a small white ceramic bowl with amber fish sauce, a small white ceramic bowl holding light brown palm sugar crystals, a small white ceramic bowl of pale yellow-green lime juice, fresh bright green cilantro leaves roughly chopped, placed 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: I prefer thighs because they stay juicy and tender, but breasts work if you want leaner meat.
Cornstarch: A little secret to give the chicken a silky texture and help it meld perfectly into the broth.
Neutral oil: Use something like vegetable or canola oil to sauté without overpowering flavors.
Fish sauce: This adds umami depth. If you’re not used to it, start with less and add more to taste.
Mushrooms: I love using shiitake or cremini for their meaty texture and flavor, but whatever you have on hand works great.
Chicken stock: A good quality stock really builds the base flavor without extra fuss.
Lemongrass: Fresh is best—look for firm stalks—and don’t skip scoring it lengthwise so the flavor releases better.
Galangal: This rhizome packs a piney, peppery punch—if you can’t find it fresh, dried slices work in a pinch.
Kaffir lime leaves or lime zest: These brighten the soup with citrus aroma; fresh leaves are wonderful but zest is a convenient substitute.
Thai chilies: Adds a kick—omit or reduce if you want it mild, but don’t skip entirely for authentic flavor.
Thai red curry paste: Optional but brings a gentle warmth and color to the broth.
Palm sugar: Balances the spice and sourness with subtle sweetness; light brown sugar is a handy alternative.
Coconut milk: The creamy heart of this soup—choose full-fat canned for richness.
Lime juice: Added right at the end for fresh acidity that wakes up the whole dish.
Fresh cilantro (or scallions): Adds a fresh herbal finish and a pop of color.

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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

I love tweaking this soup depending on what I have around or who I’m cooking for. It’s super forgiving and opens up lots of possibilities to suit your taste buds.

Variation: One time I swapped chicken for tofu and added more mushrooms—it was a hit for my vegetarian friends and just as flavorful.
Mild version: Leaving out the Thai chilies makes it gentle enough for kids or those sensitive to spice.
Extra veggies: Adding baby corn or bamboo shoots gives a lovely crunch and more texture.
Protein swaps: Shrimp works beautifully too—just add it at the very end so it stays tender.

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

A white speckled bowl filled with creamy light orange soup containing slices of brown mushrooms, light pieces of chicken, and scattered green cilantro leaves. The soup surface looks smooth with some tiny red chili bits visible. The bowl sits on a folded cloth with a blue and red checkered pattern, placed on a surface made of bamboo sticks, all set on a white marbled textured background. In the upper part of the image, a large white ceramic bowl with a floral pattern holds more of the same soup with a metal spoon inside. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken

This little prep step makes a big flavor difference. I toss the sliced chicken with cornstarch, fish sauce, and a touch of oil, then set it aside. The cornstarch helps the chicken stay silky and tender in the broth—trust me, it’s a game changer.

Step 2: Sauté the Mushrooms

Heat up your pot with some oil and toss in the mushrooms. Let them cook down until tender and golden around the edges, about 5 minutes. This adds a deep umami flavor to the soup base that you’ll notice in every spoonful.

Step 3: Build the Broth

Add chicken stock, lemongrass, galangal, lime leaves or zest, chilies, red curry paste, and palm sugar to the mushrooms. Bring it all to a gentle boil, then cover and simmer for about 6 minutes to let those vibrant aromas infuse.

Step 4: Combine Coconut Milk and Chicken

Stir in the creamy coconut milk and gently bring it back up to a simmer—watch it closely so it doesn’t boil over or split. Add the marinated chicken, then lower heat to medium-low and cover. Let it cook gently for 8 minutes until the chicken is cooked through and tender.

Step 5: Final Fresh Flavors & Serve

Turn off the heat and stir in the last bit of fish sauce, lime juice, and a generous handful of cilantro or scallions. Give it a taste—add salt if you want a little more punch—and ladle it into bowls. I usually serve it with steamed jasmine rice, but it’s lovely on its own too.

Top Tip

Over the years cooking this Quick Tom Kha Gai Coconut Chicken Soup Recipe, I’ve found a few tips that really make the difference between good and unforgettable.

Don’t Let Coconut Boil: Keep a close eye when simmering after adding coconut milk—it can separate and become grainy if you boil it hard.
Score Lemongrass: This simple step releases way more flavor, so don’t just toss the stalks in whole.
Fish Sauce Balance: Add most of it early for depth, but save a bit for the end—they’re two different flavor layers.
Fresh Lime Juice Last: Always stir lime juice in off heat so it stays bright and fresh—not cooked away.

How to Serve Quick Tom Kha Gai Coconut Chicken Soup Recipe

Garnishes

I usually finish my bowls with fresh cilantro—it adds a light herbal touch that lifts the richness. Sometimes I swap cilantro with scallions if I’m serving guests who aren’t fans. If you like heat, a few thin slices of fresh red chili on top makes a beautiful presentation and an extra spark.

Side Dishes

Steamed jasmine rice is the classic partner here, perfect for soaking up the flavorful broth. I also like simple sides like quick cucumber salad or lightly sautéed greens to keep it fresh and balanced.

Creative Ways to Present

For a special dinner, I serve this soup in individual coconut shells or small bright bowls to bring out that tropical vibe. Adding edible flowers or fresh lime wedges on the side never fails to impress my dinner guests, making the meal feel festive and memorable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and usually enjoy them within 2 days. The flavors deepen overnight, making the soup even more luscious the next day.

Freezing

I’ve found freezing isn’t ideal for this soup since the coconut milk can separate and the texture changes. If you want to freeze leftovers, it’s better to store the broth and chicken separately and combine fresh when reheating.

Reheating

Gently reheat on the stove over low heat to avoid curdling the coconut milk. Adding a splash of fresh stock or water can help refresh the soup and bring back its silky texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this soup?

Absolutely! Chicken breasts will work just fine. Just be sure to slice them thinly to cook quickly and avoid drying out the meat. I often use thighs for juiciness, but breasts are a great leaner option.

What if I can’t find galangal or kaffir lime leaves?

If you can’t find fresh galangal, dried galangal slices or fresh ginger can be used as a substitute, though the flavor will be milder. For kaffir lime leaves, you can use lime zest as a handy alternative to provide a bright citrus aroma.

Is the Thai red curry paste necessary?

It’s optional, but I recommend it for an extra depth of flavor and subtle heat that complements the soup’s layers. If you don’t have it on hand or want a less spicy soup, you can leave it out without losing the essence of the dish.

How spicy is this soup, and can I control the heat?

The heat level depends mainly on the Thai chilies and curry paste. You can easily control the spice by omitting the chilies or using fewer curry paste spoonfuls. Start mild and adjust to your taste—you’ll still get loads of flavor with less heat!

Final Thoughts

This Quick Tom Kha Gai Coconut Chicken Soup Recipe holds a big warm spot in my heart because it’s the perfect weeknight treat that feels just a little luxe. It always manages to impress friends and family and never takes hours of prep—exactly what you want on a busy evening. Give it a try and you’ll see, it’s like a hug from the inside out.