Easy Tom Kha Soup (Thai Chicken Coconut Soup)
I LOVE Thai food and this Tom Kha Soup is no exception. It’s rich, is loaded with tender chicken, and has just the right balance of sweet, savory, sour and spicy. It’s a terrific soup, and it’s easier to make than you might think!

Despite its complex flavor, this easy Tom Kha Soup is straightforward and simple to make, and it doesn’t take all day to cook. And because you’re cooking from scratch, you can adjust the spice level just how you like it.
This is a naturally gluten-free and dairy-free soup. Just ensure that your fish sauce has no wheat ingredients in it – some do.
Loaded with vibrant flavor and plenty of tasty spices and ingredients, this easy Thai soup is a keeper!

Ingredients
- Coconut oil
- Red onion – Thinly sliced.
- Garlic – Chopped.
- Thai chiles – Seeds removed and sliced thinly.
- Fresh galangal – Or use fresh ginger.
- Lemongrass stalk – Pounded with the back of a knife and cut into 2-inch pieces.
- Kaffir lime leaves – Or 3 tablespoons fresh lime juice.
- Thai red curry paste
- Chicken broth – Use lor or no sodium added broth.
- Canned unsweetened coconut milk
- Boneless, skinless chicken breasts – Cut into bite-sized pieces.
- Small mushrooms- Quartered .
- Coconut sugar – Start with 1 tablespoon and adjust as needed.
- Fish sauce
- Green onions – Sliced thin; for garnish.
- Fresh cilantro – Chopped; for garnish.
- Lime wedges – For garnish.

How to Make Easy Tom Kha Soup
- Heat the coconut oil in a medium-sized pot over medium heat.
- Add the onion, garlic, Thai chiles, galangal, lemongrass, and red curry paste. Cook for 5 minutes, stirring frequently, until the onion softens and the mixture becomes fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low and simmer uncovered for 30 minutes.
- Strain the broth, removing the onion, garlic, lemongrass, and ginger. Discard the solids and return the broth to the pot.
- Add the coconut milk, chicken, and mushrooms to the pot. Simmer gently until the chicken is fully cooked, about 10 minutes. Avoid boiling to preserve the soup’s creamy texture.
- Stir in the fish sauce, coconut sugar, and lime juice (if you didn’t use kaffir lime leaves). Taste and adjust seasoning as needed.
- Cook for another 2 minutes to combine the flavors.
- Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and lime wedges.
Step-By-Step Process







Chef Jenn’s Tips
- Use galangal if you can find it: It adds an authentic, peppery flavor that sets Tom Kha apart. Ginger works well as a substitute if needed.
- Don’t skip the lemongrass: Gently pound it with the back of a knife to release its oils for maximum flavor.
- For extra creaminess, use coconut cream instead of milk.
- Adjust the spice level by adding more or fewer Thai chiles. You can also leave the seeds in for an extra kick.
- Simmer gently: Avoid boiling the soup after adding the coconut milk to prevent it from separating.
- For a vegetarian tom kha soup version, replace the chicken with tofu and use vegetable broth instead of chicken broth.
Make It A Meal
Easy Tom Kha Soup is satisfying on its own, but you can pair it with jasmine rice or rice noodles for a heartier meal. Add a simple Thai cucumber salad or fresh spring rolls on the side for a full, restaurant-style dining experience at home.

Storage
Store leftover soup in an airtight container in the fridge for up to 3 days. The flavors will deepen over time, making it even more delicious the next day! If you’d like to freeze it, transfer the cooled soup to a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop, adding a splash of chicken broth or coconut milk if it thickens.

Tom Kha Soup (Thai Chicken Coconut Soup)
Ingredients
- 1 tablespoon coconut oil
- 1 cup red onion thinly sliced
- 2 cloves garlic chopped
- 2 Thai chiles seeds removed and sliced thinly
- 3 ¼ inch fresh galangal slices; or use fresh ginger
- 1 stalk lemongrass pounded with the back of a knife and cut into 2-inch pieces
- 4 kaffir lime leaves or 3 tablespoons fresh lime juice
- 2 tablespoons Thai red curry paste
- 4 cups chicken broth use lor or no sodium added broth
- 27 ounces canned unsweetened coconut milk 2
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 8 ounces small mushrooms quartered
- 1 – 2 tablespoons coconut sugar start with 1 tablespoon and adjust as needed
- 2 green onions sliced thin, for garnish
- fresh cilantro chopped, for garnish
- lime wedges for garnish
Instructions
- Heat the coconut oil in a medium-sized pot over medium heat.
- Add the onion, garlic, Thai chiles, galangal, lemongrass, and red curry paste. Cook for 5 minutes, stirring frequently, until the onion softens and the mixture becomes fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low and simmer uncovered for 30 minutes.
- Strain the broth, removing the onion, garlic, lemongrass, and ginger. Discard the solids and return the broth to the pot.
- Add the coconut milk, chicken, and mushrooms to the pot. Simmer gently until the chicken is fully cooked, about 10 minutes. Avoid boiling to preserve the soup’s creamy texture.
- Stir in the fish sauce, coconut sugar, and lime juice (if you didn’t use kaffir lime leaves). Taste and adjust seasoning as needed.
- Cook for another 2 minutes to combine the flavors.
- Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and lime wedges.
Notes
Chef Jenn’s Tips
- Use galangal if you can find it: It adds an authentic, peppery flavor that sets Tom Kha apart. Ginger works well as a substitute if needed.
- Don’t skip the lemongrass: Gently pound it with the back of a knife to release its oils for maximum flavor.
- For extra creaminess, use coconut cream instead of milk.
- Adjust the spice level by adding more or fewer Thai chiles. You can also leave the seeds in for an extra kick.
- Simmer gently: Avoid boiling the soup after adding the coconut milk to prevent it from separating.
- For a vegetarian tom kha soup version, replace the chicken with tofu and use vegetable broth instead of chicken broth.