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With super tender, melt-in-your-mouth chicken and a silky smooth sauce loaded with fresh veggies and tons of bright, fresh flavor, this Thai Coconut Chicken Soup ticks all the boxes!
I have been making this Thai Coconut Chicken Soup on repeat for the past two weeks. Everyone who's tried it has loved it and EVERYONE has gone back for second helpings. But then, what's not to love... super tender chicken, a silky smooth sauce that's bursting with fabulous flavor and, on top of all that, it's loaded with great nutrition!
A delicious and comforting meal!
Although I've made this soup 4 or 5 times recently, I honestly wouldn't mind a bit if you invited me for dinner tomorrow and featured this for dinner. It's so delicious and the flavors are universally appealing. I've read that this Thai Coconut Chicken Soup (also called Tom Kha Gai) is one of the few things that actually tastes good and is satiating to patients who are undergoing chemotherapy. To me, that says that it's comforting in addition to being delicious!
My rendition
If you grew up with a Thai heritage or have spent time living or vacationing in Thailand, you might think that this recipe isn't the same as the Thai Coconut Chicken Soup you experienced. And you would be right! This is my own personal rendition of this recipe with lots of similarities to classic Thai Coconut Chicken Soup but with my own adaptations and additions.
But again, as with many ethnic culinary classics, the ingredients and cooking techniques depend on which part of the country you lived in or visited. Different regions, communities and even families will have their own beloved version of the "same" recipe.
My Thai Coconut Chicken Soup recipe includes many "authentic" ingredients like garlic, ginger, lemongrass and coconut milk but I also incorporate unique ingredients like potatoes to thicken the broth and bell pepper for color, flavor and extra nutrition. And to keep the ingredient list simple and attainable without having to visit an Asian specialty store, I incorporate a small portion of red curry paste.
You can find red curry paste in the Asian section of any grocery store that has an international section. I use Thai Kitchen Red Curry Paste which is the brand you'll most easily find at your local grocer if you live in the U.S. Thai red curry paste includes lots of flavorful ingredients like red chili peppers, garlic, lemongrass, shallots, coriander root and Kaffir lime peel.
A magical technique
When I served this Thai Coconut Chicken Soup recently to our son Nick and his family, Nick asked, "how in the world do you get the chicken SO tender?"
The answer to that question lies in an old Chinese technique called "velveting". It's an easy but unusual marinade technique that can be done while the broth for this soup is cooking. How does it work? You'll need to thinly slice a few chicken breasts then, in a medium size bowl, mix up the magic potion which includes an egg white, cornstarch, rice vinegar and a splash of oil. Add the thinly sliced chicken breast and gently stir to coat the chicken.
It only takes 20 minutes and, when the broth has been cooked and pureed, bring it to a simmer then stir in the marinaded chicken. Bring the mixture back to a simmer, cover the pot tightly and turn off the heat. 10 minutes later remove the lid and discover super tender, VELVETY chicken! That's it!
How to serve this Thai Coconut Chicken Soup
If you check online, you'll note there are a zillion different ways to serve this Thai-inspired soup. Recipes often include mushrooms in the soup. I like to sauté mushrooms separately until they're golden brown and serve them as a beautiful garnish in lieu of just cooking them in the broth.
For the Thai Coconut Chicken Soup in this post, I serve the soup with a scoop of basmati rice and sugar snap peas that I simply steam in the microwave for a minute. This can be done in advance to make dinner time super easy.
I've also served this soup with steamed broccolini to include a healthy green veggie. Here are a few other options:
- Tiny, sweet frozen peas, either added to the broth at the very end or served as a topping and pretty garnish.
- Top it with shredded red cabbage that's been combined with a splash of fresh lime juice and a drizzle of honey. Beautiful!
- Instead of rice, top each bowl with a portion of rice noodles.
- Steamed broccoli is delicious and makes a pretty presentation.
- I always include lime wedges and fresh herbs as garnishes for this Thai Coconut Chicken Soup. Herb options are basil, Thai basil, cilantro or mint (or a combination of all of these if my herb garden happens to be prolific).
- Sometimes I scatter a handful of peanuts or cashews over the top for a nice salty crunch.
- If you like a bit of heat without making the soup itself spicy, a few slices of red chili peppers will do the trick! (I use serrano peppers but use whichever type you like!)
I hope I've convinced you to make a pot of this Thai Coconut Chicken Soup! You probably won't have any leftovers but if you happen to be lucky, this soup rewarms beautifully and makes a fabulous work or school lunch. You can also make it ahead for meals on busy evenings and easy entertaining. Try it! I think you'll be sold, just like my family and friends are!
ทานให้อร่อยนะครับ/คะ - Bon Appétit in Thai!
Café Tips for making this Thai Coconut Chicken Soup (Tom Kha Gai)
- Don't be tempted to cook the chicken longer than the recipe directs. It will cook to super tender perfection if you follow the steps given.
- This recipe calls for finely grated fresh ginger and lemongrass. Ginger can be found at most larger grocers in the produce section. Lemongrass can be a little trickier to find. I always keep Gourmet Garden Ginger and Lemongrass Paste in my fridge or freezer. You'll find ginger and lemongrass paste in the produce section of many larger grocery stores, including Super Target and Super Walmart. Store it the refrigerator for 2-3 weeks or in the freezer for much longer. I usually keep mine in the freezer and let it thaw for about 10 minutes when I need to use it. I squeeze out as much as I need then pop the tube back in the freezer.
- As the recipe name suggests, coconut milk is one of the main ingredients in this Thai Coconut Chicken Soup (Tom Kha Gai). I have used both light coconut milk and full-fat coconut milk with good success. Use whichever is best for you and your dietetic needs.
- This recipe calls for fish sauce. Fish sauce is a classic Thai (and Vietnamese) ingredient. It may sound weird if you're not familiar with it but if you've enjoyed any Thai or Vietnamese food, you've, most likely, had it without knowing. Fish sauce, as Bon Appétit magazine says, "Few ingredients bring as much immediate, show-stopping flavor to a dish as fish sauce does." It adds salty, savory, sweet umami to dishes like this Thai Coconut Chicken Soup. Don't skip it! I really like Red Boat Fish Sauce. It will keep in the refrigerator for a long time and there are lots of dishes that call for it.
Thought for the day:
He is clothed in a robe dipped in blood,
and the name by which He is called is The Word of God.
On His robe and on His thigh He has a name written,
King of kings and Lord of lords.
Revelation 19:13, 16
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
With super tender, melt-in-your-mouth chicken and a silky smooth sauce loaded with fresh veggies and tons of bright, fresh flavor, this Thai Coconut Chicken Soup ticks all the boxes!

- 1 tablespoon coconut oil
- 1 tablespoon butter
- 1 large sweet onion roughly chopped
- 1 large yellow bell pepper roughly chopped
- 3 medium cloves garlic
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons finely chopped lemongrass or lemongrass paste
- 1 tablespoon Thai red curry paste more to taste
- 5 cups low sodium chicken broth maybe more
- 27 ounces coconut milk (regular or light) (I use 2 13.5-ounce cans)
- 2-3 medium potatoes peeled and roughly chopped (around 14 ounces, before peeling)
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce (I like Red Boat)
- 1¼ teaspoons kosher salt more to taste
- 3-4 medium boneless skinless chicken breasts 1¼-1 ½ pounds - 567-680g (cut in half, lengthwise and thinly sliced about ⅛-inch thick)
- 1 egg white (from 1 large egg)
- 2 teaspoons corn starch
- 2 teaspoons rice vinegar
- 1 teaspoon extra virgin olive oil
- lime wedges
- fresh cilantro basil, Thai basil and/or mint leaves
- sugar snap peas optional (see notes below)
- see the post above for other serving options
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In a large (5-6 quart) Dutch oven or soup pot, heat the coconut oil and butter over medium heat. Add the onion and yellow bell pepper and sauté until the onion is softened and translucent. Add the garlic, ginger, lemongrass and red curry paste and cook for another minute until fragrant.
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Add the chicken broth, coconut milk, potatoes, sugar, fish sauce and salt. Bring to a boil and cook, uncovered, for 25 minutes or until the potatoes are very tender.
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Using an immersion blender or a regular blender, puree the broth mixture until nice and smooth. (If using a regular blender, let the broth cool for a bit and be sure to vent the top to prevent the heat from building up in the blender container and causing an explosion.)
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Taste the pureed broth. Add more salt if needed. If you like things a little spicier, you can add more Thai red curry paste.
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While the broth is simmering prepare the chicken by combining the egg white, cornstarch, rice vinegar and oil in a medium size bowl. Add the thinly sliced chicken and stir well to coat. Allow the chicken to marinate for 20 minutes.
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After the chicken has marinated for 20 minutes, bring the pureed broth to a low simmer. Add the chicken and stir well to separate the pieces. Allow the broth to return to a simmer (don’t let it boil vigorously) then cover the pot tightly and turn off the heat. Allow the soup to sit, undisturbed for 10 minutes, then serve and enjoy.
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There are lots of serving options. We like to serve it with basmati rice (as pictured), lots of fresh herbs and lime wedges. See the post above for other serving options.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
If I use sugar snap peas as a garnish/topping for this soup, I simply slice them diagonally and microwave them for 1 minute then rinse under cold water to stop the cooking.

Heidi says
Delicious! We ate this Halloween night. It was orange, cozy and easy to make. I'm definitely adding this to my repeat menu!
Chris Scheuer says
Wonderful! Thanks for letting us know, Heidi!
Vicki V says
This is outstanding. I did leave out the potato since I’m eating low carb and it was still a thick consistency because I used Thai Kitchens coconut milk which is more like coconut cream. Velveting the chicken is a game changer.
Chris Scheuer says
Thanks for letting us know, Vicki! Glad you enjoyed it.
Dolores says
My husband’s comments were”this is the best soup you’ve made…it’s a keeper”. I used rotisserie chicken added just at the end along with a few dried kiffer lime leaves ( which I took out before serving). Served the first day with chicken/cilantro (Costco) potstickers…yum and second day with fresh basil leaves. Love the soup and the versatile addition you’ve suggested!! 5 stars
Chris Scheuer says
Awesome! Thanks for letting us know, Dolores!
Rebecca says
Wow! I made this for my family and we loved it; the flavors are a perfect ten... magical. Thank you.
~ Rebecca
Chris Scheuer says
That's great, Rebecca! I'm so happy you enjoyed it 🙂
Lindsey says
This wasn’t my favorite. I love an authentic Tom Kha Gai and I knew this wouldn’t be that BUT I have toddlers so wanted it toned down a *little* bit. I have to say, though, that it was just too bland. I tasted it while cooking and ended up using four times more red curry paste than called for and it was still not very flavorful at all. You could tell it wasn’t traditional American chicken soup but only in a vague “something tastes a little different” kind of way. I used the light coconut milk. I must say the velveting of the chicken was something I had never done before but gave it a try. Since we have a child with an egg allergy, I just used equal parts cornstarch and water (2 TBS of each) and it worked GREAT! This is definitely something I will do again anytime I make soup. Next time I’ll also try seasoning my chicken in the marinade. A tablespoon or so of the curry paste in with the cornstarch and water marinade might be good.
Chris Scheuer says
Hi Lindsey,
Thanks for sharing your review. Not sure why this was bland for you, perhaps the type of curry paste you use is different. With my curry paste, four times more would make this soup VERY spicy but everyone's taste is different. I'm glad you adjusted things to suit your preference.
Alex says
Thanks for the recipe! What kind of potato do you like to use in this?
Chris Scheuer says
Either Yukon gold or Idaho potatoes will work.
Ann says
I made this recipe last Saturday night and it was outstanding!! 5 stars, no question!! I wondered about the egg whites but just added 2 in with the other ingredients and it came out fine. Delish!
Chris Scheuer says
Thanks so much, for sharing your review, Ann! I'm so happy you enjoyed this recipe as much as we have!
Marsha says
In the ingredients listed For chicken 'velveting' the egg white is NOT included. Also is egg white to be beaten to frothy or just straight from egg, less yolk of course. Thanks for clarification. Looking forward to a different type of chicken soup. Sounds yummy!
Chris Scheuer says
Thanks so much, Marsha! It’s there now! Appreciate your extra “eyes “!