Name: Quick Tom Kha Gai Coconut 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 a 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; 2 tablespoons fish sauce; 1/4 cup cilantro (or scallions, roughly chopped); Salt to taste

Quick Tom Kha Gai Coconut Soup Recipe is like a warm hug in a bowl—creamy coconut meets bright lime, tender chicken, and just the right hint of spice. It’s one of those dishes I love to whip up when I want something flavorful but fuss-free, taking just about 30 minutes from start to finish.

The image shows a white ceramic bowl filled with creamy yellow soup that has pieces of light brown chicken, sliced mushrooms, and fresh green cilantro leaves floating on top. A whole red chili pepper lies in the soup near the center. A silver spoon with a wooden handle holds a scoop of chicken and mushrooms, lifted above the bowl. The bowl sits on a woven red and turquoise cloth, and the background is a white marbled surface. Behind the bowl, there is a white serving dish with similar soup, slightly out of focus. The 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 Soup Recipe
Top Tip
How to Serve Quick Tom Kha Gai Coconut Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Tom Kha Gai Coconut Soup Recipe

Why You'll Love This Recipe

I still remember the first time I made this Quick Tom Kha Gai Coconut Soup Recipe—it was a total game changer for busy weeknights. You get all those lush Thai flavors without hours of prep or hard-to-find ingredients, and it’s unbelievably comforting.

Speedy & Simple: Ready in just 30 minutes, perfect for busy days when you want something homemade fast.
Authentic Flavors: Uses classic Thai aromatics like galangal, lemongrass, and kaffir lime leaves for that real-deal taste.
Flexible Ingredients: You can swap mushrooms, chicken cuts, or adjust heat levels to suit your pantry and preferences.
One-Pot Wonder: Minimal cleanup and maximum flavor packed into a single pot.

Ingredients & Why They Work

The magic of this Quick Tom Kha Gai Coconut Soup Recipe lies in its ingredients that combine bright, creamy, savory, and spice notes all at once. Most of these ingredients are easy to find, but a couple might be new friends to your spice rack. Here’s a quick rundown of why each one matters.

Flat lay of boneless skinless chicken thighs in natural pinkish tones, a small pile of fine white cornstarch powder on a white ceramic dish, a small white bowl filled with pale golden neutral oil, a small white bowl containing clear amber fish sauce, a cluster of fresh mixed mushrooms including oyster, shiitake, and cremini with natural earthy colors, a single stalk of fresh lemongrass with pale green and white hues, several thin slices of pinkish galangal root neatly arranged, three fresh makrut lime leaves with dark green glossy surfaces, two bright red Thai chilies halved to show seeds, a small white bowl with deep red Thai red curry paste, a small white bowl with light brown palm sugar crystals, a small white bowl filled with creamy white coconut milk, a small white bowl containing fresh lime juice of pale yellow-green color, and a small pile of roughly chopped fresh cilantro leaves vibrant green all 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

Chicken thighs: Tender and juicy, they hold up well in the soup and absorb flavors better than breast meat.
Cornstarch: Helps give the chicken a light coating for a silky texture in the broth.
Neutral oil: For sautéing mushrooms and chicken without overpowering the aromatics.
Fish sauce: Adds that essential salty umami punch—don’t skip this!
Mushrooms: I love using shiitake or oyster for texture and earthiness, but button mushrooms work great too.
Chicken stock: Forms the savory base of the broth—homemade or store-bought both work here.
Lemongrass: Brings citrusy brightness; be sure to remove the tough outer layers and score it to release flavor.
Galangal: This cousin of ginger gives a unique peppery and floral note; fresh is best, but dried slices are okay.
Kaffir lime leaves: Impart that unmistakably fresh, zesty aroma. If you can’t find them, lime zest is a good fallback.
Thai chilies: For heat—use as much or as little as you like, or skip if you prefer mild.
Thai red curry paste: Optional, but adds depth and subtle spice if you want a bit more complexity.
Palm sugar: Balances out the sour and salty with a gentle sweetness.
Coconut milk: Rich and creamy, it’s the heart of this soup’s luscious texture.
Lime juice: Added at the end for that bright, tangy finish you won’t want to miss.
Cilantro or scallions: Fresh herbs to brighten and garnish your bowl, personal favorites of mine depending on the mood.

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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

One of my favorite things about this Quick Tom Kha Gai Coconut Soup Recipe is how easy it is to tweak it to your liking. I often switch up mushrooms or swap cilantro for scallions (I know not everyone loves cilantro!). Feel free to adjust heat or even turn it vegetarian (I'll share a tip below).

Variation: When I’m feeling cozy, I add a bit more lime juice and extra chilies for a sharper, spicier hit—it wakes up your taste buds beautifully.
Vegetarian version: Swap chicken out for tofu or tempeh and use vegetable stock instead of chicken stock—it’s just as comforting!
Mild version: Omit the chilies and red curry paste and add a little extra lime for brightness without the heat.
Extra herbs: I sometimes toss in a handful of Thai basil at the end for a fresh, peppery twist.

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

A gray ceramic bowl filled with creamy light orange soup sits centered on a folded cloth with a red and light blue checkered pattern, placed on a wooden surface with brown sticks. The soup has visible pieces of light brown mushrooms, small chunks of light meat, and scattered bright green herb leaves, likely cilantro, floating on the surface. In the background, there is a white ceramic bowl with a floral design, also filled with the same soup, and a silver spoon inside it. To the right side of the bowl, part of a silver spoon with a wooden handle rests on the cloth. The background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Tenderness

Start by mixing your thinly sliced chicken thighs with cornstarch, 2 teaspoons of neutral oil, and 2 teaspoons of fish sauce. I like to let this sit for at least 5 minutes while I prep other ingredients—this little marinade step locks in moisture and adds umami depth to the chicken.

Step 2: Sauté Mushrooms and Build Flavor

Heat the remaining tablespoon of oil in a medium pot over medium-high heat, then add the mushrooms. Sauté them for about 5 minutes. They’ll soften and release their earthy flavor, making your broth taste richer.

Step 3: Add Broth & Aromatics, Simmer

Pour in the chicken stock, then add the lemongrass, galangal slices, kaffir lime leaves (or lime zest), Thai chilies, red curry paste (if using), and palm sugar. Bring everything to a boil over medium-high heat, then lower the heat, cover, and simmer for 6 minutes. This infuses the broth with all those signature Thai flavors—your kitchen will smell incredible.

Step 4: Stir in Coconut Milk & Cook Chicken

Add the coconut milk and gently bring the soup back to a simmer over medium-high heat. Watch carefully—you don’t want the coconut milk to boil hard, or it might separate. Then toss in your marinated chicken, reduce the heat to medium-low, cover again, and let it cook for about 8 minutes until the chicken is tender and cooked through.

Step 5: Finish with Brightness & Fresh Herbs

Turn off the heat and stir in the remaining fish sauce, fresh lime juice, and chopped cilantro or scallions. Give the soup a taste and adjust salt if needed. Then ladle into bowls and enjoy—on its own or with steamed jasmine rice.

Top Tip

I’ve made this soup dozens of times, and a few small tweaks made a huge difference for me. These tips will help you get that perfect balance every time without stressing over complicated steps.

Don’t Boil the Coconut Milk: Keeping the heat moderated after adding coconut milk ensures a creamy texture without the milk splitting—trust me, you’ll see the difference.
Score the Lemongrass: Cutting the tough lemongrass stalk lengthwise helps release its flavor into the broth, making the aroma more pronounced.
Marinate the Chicken: Even just 5 minutes with cornstarch and fish sauce gives your chicken a silky finish and more flavor inside the soup.
Use Fresh Lime Juice at the End: Adding lime juice right before serving keeps the soup bright and fresh—it loses that zing if added too early.

How to Serve Quick Tom Kha Gai Coconut Soup Recipe

Garnishes

I always toss fresh cilantro on top—it just adds a lift and freshness I crave. But if cilantro isn’t your thing, thinly sliced scallions or a sprinkle of fresh Thai basil works beautifully too. Sometimes, a few extra slices of Thai chili on top give a nice pop of heat and color.

Side Dishes

This soup pairs wonderfully with a simple side of steamed jasmine rice to soak up the broth. I also love serving it alongside a crunchy green papaya salad or some lightly pickled cucumber slices to complement those rich coconut flavors.

Creative Ways to Present

For special dinners, I serve the soup in individual coconut shell bowls for that extra tropical vibe. Adding a small sprig of Thai basil or edible flowers on top makes it look as good as it tastes—perfect for impressing friends.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the fridge for up to 3 days. I recommend removing the lemongrass stalk and lime leaves before storing—they can become overpowering if left in too long.

Freezing

Freezing this soup can be a bit tricky because coconut milk sometimes changes texture, but if you freeze it, stir well after thawing. I usually freeze portions without the fresh herbs to keep flavors fresh when reheated.

Reheating

Gently warm the soup over low heat, stirring occasionally to prevent the coconut milk from separating. Add a squeeze of fresh lime juice just before serving to brighten it back up.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this Quick Tom Kha Gai Coconut Soup Recipe?

Absolutely! Chicken breast works fine, especially if you slice it thinly. Just be careful not to overcook it as breast meat can dry out faster than thighs.

What can I substitute if I can’t find galangal?

If galangal is hard to find, fresh ginger is your next best option. It won’t be an exact match but will provide a similar zesty warmth that complements the soup nicely.

How spicy is this soup, and how can I adjust it?

The heat level is flexible—you can omit or reduce the Thai chilies and red curry paste for a milder soup. For more spice, add extra chilies or a dash of chili flakes when serving.

Can I make this soup vegetarian or vegan?

Yes! Simply swap the chicken for tofu or extra mushrooms, replace chicken stock with vegetable broth, and use soy sauce or tamari instead of fish sauce for a delicious vegetarian or vegan version.

Final Thoughts

This Quick Tom Kha Gai Coconut Soup Recipe holds a special place in my heart because it’s proof that you don’t need hours or a laundry list of ingredients to create something truly exotic and nourishing at home. Give it a try—you’ll soon find it popping up on your regular meal rotation, warming you up with every spoonful just like it did for me.