Few dishes capture the soul of Thai cuisine like Thai Coconut Chicken Soup with Lime and Cilantro. Known traditionally as Tom Kha Gai, this fragrant soup is the perfect harmony of creamy coconut milk, tender chicken, zesty lime, and fresh herbs. It’s both soothing and invigorating — the kind of meal that delights your senses and brings instant comfort.

Every spoonful delivers layers of flavor — from the warmth of ginger and lemongrass to the brightness of lime and the subtle heat of chili. The richness of coconut milk ties everything together, creating a silky broth that feels both light and indulgent.

Why I Love This Recipe

I love this recipe because it perfectly balances comfort and freshness. The creamy coconut base is deeply satisfying, yet the lime and cilantro add a refreshing lift that keeps it from feeling heavy. It’s a dish that soothes when you’re under the weather, but also impresses guests at a dinner table.

The aroma of lemongrass simmering in coconut milk fills the kitchen with warmth and tranquility — it’s therapeutic to cook and even more delightful to eat.

Why It’s a Must-Try Dish

This Thai Coconut Chicken Soup is a must-try because it’s the essence of Thai cuisine — sweet, sour, salty, and spicy all in one bowl. It’s exotic yet easy to make at home, and every ingredient adds depth and authenticity.

If you love restaurant-style Thai food, this homemade version will surprise you with how authentic and fresh it tastes — plus, it’s naturally gluten-free and customizable to your spice tolerance.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: ~320 kcal per serving
• Course: Soup / Main Course
• Cuisine: Thai

Ingredients

For the Soup Base

• 1 tablespoon vegetable oil or coconut oil
• 2 stalks lemongrass, trimmed and bruised (or 1 tbsp lemongrass paste)
• 3 slices galangal or ginger
• 3 cloves garlic, minced
• 2–3 Thai bird’s eye chilies (or red chili flakes to taste)
• 4 cups chicken broth (low sodium)
• 1 can (13.5 oz) coconut milk
• 1½ tablespoons fish sauce (or soy sauce for vegetarian option)
• 1 tablespoon brown sugar or palm sugar
• Juice of 2 limes (about 3 tablespoons)
• Zest of 1 lime
• Salt to taste

For the Chicken & Vegetables

• 1 pound boneless, skinless chicken breast or thighs, thinly sliced
• 1 cup mushrooms (shiitake, oyster, or button), sliced
• ½ cup red bell pepper, sliced (optional)
• 1 small onion, thinly sliced

For Garnish

• Fresh cilantro leaves, chopped
• Lime wedges
• Thinly sliced green onions or Thai basil (optional)
• Extra chili slices (for spice lovers)

Step-by-Step Preparation Method

Step 1: Prepare Aromatics

1. In a large pot, heat oil over medium heat.
2. Add lemongrass, galangal (or ginger), garlic, and chilies.
3. Sauté for 1–2 minutes until fragrant — this step builds the soup’s aromatic base.

Step 3: Add Coconut Milk

1. Stir in the coconut milk, fish sauce, and brown sugar.
2. Mix well and bring back to a gentle simmer (avoid boiling to prevent curdling).

Step 4: Add Chicken and Vegetables

1. Add the thinly sliced chicken, mushrooms, and onion.
2. Cook for 8–10 minutes until the chicken is tender and fully cooked.
3. Add bell pepper if using, and cook for another 2 minutes.

Step 5: Finish with Lime and Seasoning

1. Turn off the heat.
2. Stir in lime juice and zest — taste and adjust with more fish sauce, sugar, or lime as desired.
3. Remove lemongrass stalks and galangal slices before serving.

Step 6: Serve

1. Ladle the soup into bowls.
2. Garnish with chopped cilantro, green onions, or Thai basil.
3. Serve hot with steamed jasmine rice or rice noodles.

How to Serve

• Serve hot as a main course soup or alongside steamed jasmine rice for a full meal.
• Garnish generously with cilantro and lime wedges for freshness.
• Pair with Thai spring rolls, cucumber salad, or satay skewers for an authentic meal.

Recipe Tips

• Do not boil coconut milk — simmer gently to maintain a smooth, creamy texture.
• Slice chicken thinly so it cooks quickly and stays tender.
• Use fresh lime juice, not bottled, for authentic Thai flavor.
• Balance flavors — Thai food is all about sweet, sour, salty, and spicy harmony.
• If you can’t find lemongrass or galangal, substitute with ginger and lime zest for a similar aroma.

Recipe Variations

1. Vegetarian Version:
   Replace chicken with tofu and use vegetable broth and soy sauce instead of fish sauce.
2. Shrimp Tom Kha:
   Substitute chicken with shrimp; cook for only 3–4 minutes until shrimp turn pink.
3. Extra Creamy Version:
   Add a second can of coconut milk for a richer texture.
4. Low-Carb Version:
   Skip the rice and add extra mushrooms and leafy greens like spinach or kale.
5. Spicy Red Curry Twist:
   Stir in 1 tablespoon of Thai red curry paste for a deeper color and bolder flavor.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Can be frozen for 2 months (best without lime juice; add it after reheating).
• Reheating: Warm over medium heat; do not boil. Add a splash of coconut milk or broth if it thickens.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or ladle
• Fine mesh strainer (optional, for removing aromatics)
• Sharp knife and cutting board

Frequently Asked Questions (FAQ)

Q1: Can I make this soup in advance?
Yes! In fact, it tastes even better the next day as the flavors meld. Just reheat gently and add fresh lime before serving.

Q2: What can I use instead of lemongrass?
If you can’t find lemongrass, use lime zest and a little extra ginger for a similar bright aroma.

Q3: Can I use light coconut milk?
Yes, but the soup will be less creamy. Full-fat coconut milk gives the authentic rich flavor.

Q4: How spicy is this soup?
You control the heat! Use fewer chilies for mild flavor or add more for an extra kick.

Q5: Can I use leftover cooked chicken?
Absolutely. Add shredded cooked chicken near the end just to warm through.

Conclusion

Thai Coconut Chicken Soup with Lime and Cilantro is more than a soup — it’s a sensory experience. The creamy coconut milk comforts you, while the zesty lime, herbs, and chili wake up your taste buds. Every bite is an invitation to slow down and savor the balance of Thai flavors.

Whether you’re craving something cozy or craving the vibrancy of Southeast Asian cuisine, this dish delivers both. It’s wholesome, flavorful, and deeply satisfying — a soup that nourishes the body and soul.