Thai Chicken Soup is a bright and comforting dish full of fresh flavors and gentle spice. It blends tender chicken pieces with fragrant ingredients like lemongrass, lime, ginger, and coconut milk, creating a perfect balance of creamy and zesty that feels both soothing and exciting at the same time.
I love making this soup when I want something warm that’s also light and fresh. The mix of flavors always surprises me — the slight heat from chili, the tang of lime, and the richness of coconut milk come together so well. I usually add fresh herbs like cilantro or Thai basil on top, which makes it feel like a special treat, even on a busy weeknight.
One of my favorite ways to enjoy this soup is with a side of steamed jasmine rice or a little bit of crusty bread to soak up all the tasty broth. It’s a dish that’s perfect for sharing with family or friends and always makes the table feel cozy and inviting. Plus, it’s a great dish to make ahead, as the flavors get even better the next day.
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken breast keeps the soup light and tender. You can swap with cooked thigh meat for more flavor or use pre-cooked rotisserie chicken to save time.
Coconut Milk: This adds creaminess and mild sweetness. Full-fat coconut milk works best, but light coconut milk is a lower-calorie option. If you don’t have it, evaporated milk plus a touch of coconut extract can work in a pinch.
Lemongrass, Galangal & Kaffir Lime Leaves: These aromatics provide the signature flavor. If you can’t find galangal, fresh ginger is a good stand-in. Fresh kaffir lime leaves add bright citrus notes, but dried can be used; just crush them well so the flavor releases.
Fish Sauce & Lime Juice: Fish sauce brings salty depth, while lime juice adds fresh acidity. For a vegan version, use soy sauce instead of fish sauce. Don’t skip fresh lime juice—it brightens the whole soup.
How Can I Best Infuse Flavors with the Aromatics?
Infusing the broth with lemongrass, galangal, and kaffir lime leaves is key to getting that authentic Thai taste. Here’s how to do it well:
- Smash the lemongrass stalk to release its oils before adding to the pot.
- Slice galangal thinly so it releases flavor without being overpowering.
- Simmer the broth gently for 10-15 minutes—not a rolling boil—to extract flavors without bitterness.
- Remove the aromatics before serving to keep the broth smooth and enjoyable.
This slow, gentle simmering is what gives the soup its beautiful layered flavor without bitterness or harshness.
Equipment You’ll Need
- Large pot – I recommend a wide, deep pot to let the flavors swirl and to hold all the ingredients comfortably.
- Chopping board and knife – for slicing your chicken, onion, mushrooms, chilies, and herbs with ease.
- Spoons or tongs – useful for stirring and removing aromatics like lemongrass and lime leaves.
- Measuring spoons and cups – to keep your seasonings balanced and consistent.
- Grater or mortar and pestle – optional, for smashing or releasing essential oils from herbs and aromatics.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a different protein option—shrimp adds a sweet, briny flavor; tofu keeps it vegetarian.
- For a richer taste, add a splash of coconut cream or a drizzle of sesame oil near the end.
- Brighten up the soup with chopped fresh Thai basil, chives, or a few drops of Sriracha for extra spice.
- Mix in some vegetables like bell peppers, zucchini, or baby corn to add texture and color.
Thai Chicken Soup (Tom Kha Gai)
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked shredded chicken breast
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 stalk lemongrass, trimmed and smashed
- 3 slices galangal (or fresh ginger if unavailable)
- 3-4 kaffir lime leaves, torn
- 3 small Thai red chilies, sliced (adjust to taste)
- 200 g (7 oz) fresh mushrooms, sliced (optional)
- 1 medium onion, thinly sliced
Seasonings & Garnishes:
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tsp sugar
- 1 cup bean sprouts
- Fresh cilantro leaves, chopped (for garnish)
- Fresh Thai basil leaves (optional)
- Salt to taste
Time Needed
This soup takes about 30 minutes total: 10-15 minutes to infuse the broth with aromatics, around 10 minutes to cook vegetables and warm chicken, plus a few minutes for seasoning and final preparation. It’s a quick and flavorful meal that’s perfect for weekdays or cozy weekends.
Step-by-Step Instructions:
1. Infuse the Broth:
In a large pot, combine the chicken broth with smashed lemongrass, sliced galangal, and torn kaffir lime leaves. Bring to a gentle boil, then lower the heat and simmer gently for 10-15 minutes to release the fragrant flavors into the broth.
2. Add Coconut Milk and Vegetables:
Stir in the coconut milk and warm through, avoiding a full boil to keep the creaminess smooth. Add thinly sliced onion, mushrooms (if using), and sliced Thai chilies. Let the vegetables soften for about 5-7 minutes over a gentle simmer.
3. Add Chicken and Season:
Stir in the shredded chicken to warm through. Then add fish sauce, fresh lime juice, and sugar. Taste and adjust the seasoning until the soup strikes a balance of salty, sour, sweet, and slightly spicy flavors.
4. Final Touches and Serve:
Remove the lemongrass stalk, galangal slices, and kaffir lime leaves from the soup. Add the bean sprouts and stir briefly to maintain their crunch. Ladle the soup into bowls and garnish with chopped cilantro and Thai basil leaves if you like. Serve hot with steamed jasmine rice for a complete and comforting meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just be sure to thaw the chicken completely before shredding. Thaw it overnight in the fridge or submerge a sealed bag in cold water for faster thawing. This helps avoid extra moisture and uneven cooking in the soup.
Can I Make Thai Chicken Soup Ahead of Time?
Absolutely! The flavors actually deepen after a few hours or overnight in the fridge. Store the soup in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy and smooth.
What Can I Substitute for Galangal and Kaffir Lime Leaves?
If you can’t find galangal, fresh ginger is a good alternative and still adds warmth. For kaffir lime leaves, dried leaves can be used—just crush them to release more flavor. Fresh lime zest or a bit of lime juice can partially mimic the bright citrus notes too.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge and consume within 3 days. Reheat on the stove or in the microwave until heated through. Avoid boiling when reheating to preserve the creamy texture of the coconut milk.
