Tom Kha Gai (Thai Coconut Chicken)
Creamy, aromatic Thai coconut soup with tender chicken, lime, and just enough heat. Ready in 30 minutes with a deep, restaurant-quality flavor from a humble ingredient list.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk, full-fat
- 2 cups chicken broth
- 2 tbsp Thai red curry paste
- 2 tbsp fresh ginger, minced
- 1 whole lime (juiced)
- 1 tbsp fish sauce
- 8 oz mushrooms, halved
- ¼ cup fresh basil or cilantro (chopped)
Instructions
- 1
Cut chicken into bite-sized pieces, about 1.5 inches.
- 2
Bring coconut milk and broth to a boil in a large pot over medium-high heat.
- 3
Whisk curry paste and minced ginger into the liquid until smooth.
- 4
Add chicken pieces and simmer until cooked through, ~8 minutes.
- 5
Stir in mushrooms and simmer until tender, ~4 minutes.
- 6
Remove from heat and add lime juice and fish sauce, stir well.
- 7
Taste and adjust lime juice or fish sauce for balance.
- 8
Ladle into bowls and top with fresh basil or cilantro.
Tools you’ll need
- large pot (5–6 quart)
- whisk
- cutting board
- sharp knife
- wooden spoon or ladle
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