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Thai Coconut Chicken Soup

Category: Comforting Soups and Hearty Stews

This Thai coconut chicken soup offers a warm, rich flavor from creamy coconut milk combined with tender chicken and fragrant herbs such as lemongrass and galangal. Slow-cooked to develop deep aromas, the soup balances savory and tangy notes with red curry paste, fish sauce, and lime juice. Garnished with fresh green onions and cilantro, it is perfect for a comforting meal that’s both exotic and satisfying.

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A woman wearing a chef's hat and apron.
Created By Sarah
Last updated on Thu, 10 Jul 2025 15:21:40 GMT
A bowl of soup with red peppers and green herbs. Save
A bowl of soup with red peppers and green herbs. | sarahmeal.com

This Thai coconut chicken soup offers a soothing balance of creamy coconut milk, tender chicken, and vibrant herbs like lemongrass and galangal for a warm, flavorful meal.

I first made this during a chilly evening and found its warmth quickly became a favorite comfort dish in my home.

Ingredients

  • Onion: sliced to provide a mild sweetness and depth to the broth
  • Garlic: chopped fresh for aromatic pungency and complexity
  • Red jalapeño or Thai chiles: bring a gentle heat that complements the richness
  • Galangal or ginger: slices add an earthy brightness with galangal preferred for authenticity
  • Lemongrass stalk: pounded to release citrusy oils essential to Thai cuisine
  • Lime leaves: torn for an optional aromatic citrus note that lifts the soup
  • Red curry paste: contributes the base spiciness and color
  • Chicken broth: as the savory liquid foundation
  • Full-fat coconut milk: for a rich and creamy texture that balances heat
  • Chicken breasts: cut into bite-sized pieces cook evenly and remain tender
  • White mushrooms: sliced to add subtle umami and texture
  • Brown or coconut sugar: for a touch of sweetness that balances flavors
  • Fish sauce: to impart savory saltiness characteristic of Thai dishes
  • Fresh lime juice: for a bright acidic finish
  • Green onions: thinly sliced to add freshness and crunch at serving
  • Fresh cilantro: chopped for an herbal garnish that enhances aroma and flavor

Step-by-Step Instructions

Sauté the Aromatics in the Slow Cooker:
Place onion sliced garlic chopped chili sliced galangal or ginger slices lemongrass pieces lime leaves torn if using and red curry paste into the slow cooker pour in chicken broth and stir to combine then cover
Cook the Base Slowly:
Set slow cooker on high for two to three hours or low for four to six hours to allow flavors to meld remove the aromatics using a slotted spoon
Add Coconut Milk and Protein:
Stir in full-fat coconut milk chicken pieces and sliced mushrooms cook on high for one hour or low for two hours until chicken is tender and fully cooked
Season and Balance:
Incorporate brown sugar fish sauce and fresh lime juice stir well taste and adjust seasoning to balance salty sweet and sour notes
Serve with Fresh Garnishes:
Ladle soup into bowls and top with thinly sliced green onions and chopped cilantro serve immediately while hot
A bowl of soup with chicken, mushrooms, and red peppers. Save
A bowl of soup with chicken, mushrooms, and red peppers. | sarahmeal.com

One of my favorite moments making this was the first time I used fresh lemongrass it transformed the aroma entirely creating a memory tied to this delicious dish

Storage Tips

Store leftovers in an airtight container refrigerated for up to three days Reheat gently on the stove to preserve texture and flavor Avoid freezing coconut milk based soups as texture can separate

Ingredient Substitutions

Use fresh ginger instead of galangal for a similar but milder flavor Replace chicken broth with vegetable broth for a lighter taste Substitute fish sauce with soy sauce to accommodate dietary preferences but note flavor changes

Serving Suggestions

Pair with steamed jasmine rice or rice noodles for a complete meal Serve alongside fresh cucumber salad to contrast the warm soup Add extra fresh herbs on the side for those who want more brightness

Cultural Context

Thai coconut chicken soup known as Tom Kha Gai is a classic comfort food that showcases balance between spicy sour sweet and savory elements It reflects Thailand’s rich culinary heritage of using fresh herbs and coconut milk

A bowl of soup with mushrooms and red peppers. Save
A bowl of soup with mushrooms and red peppers. | sarahmeal.com

Common Recipe Questions

→ Can ginger be used instead of galangal?

Yes, ginger is a suitable substitute for galangal, offering a similar warm and spicy flavor, though slightly less aromatic.

→ What is the purpose of lime leaves in the soup?

Lime leaves add a bright citrus aroma that enhances the overall fragrance and complexity of the soup but can be omitted if unavailable.

→ How do I adjust the soup's seasoning?

Fish sauce and lime juice can be balanced to taste, providing the perfect salty and acidic contrast to the creamy coconut base.

→ Can I prepare this soup without a slow cooker?

Yes, the soup can be simmered gently on the stovetop using the same layering of ingredients and cooking times adjusted accordingly.

→ What are good serving suggestions for this soup?

It pairs wonderfully with jasmine rice or can be served as a light main course on its own.

Thai Coconut Chicken Soup

Comforting Thai soup with coconut milk, chicken, and aromatic herbs like lemongrass and galangal.

Preparation Time
15 minutes
Cook Time
180 minutes
Total Duration
195 minutes
Created By: Sarah

Recipe Category: Soups & Stews

Level of Difficulty: Simple

Cuisine Style: Thai

Servings Yield: 4 Portion Size (4 servings)

Diet Preferences: Gluten-Free Option, Dairy-Free Option

What You'll Need

→ Aromatics & Herbs

Ingredient 01 1/2 medium onion, sliced
Ingredient 02 2 cloves garlic, chopped
Ingredient 03 1/2 red jalapeño pepper, sliced (or 2 Thai chiles, halved)
Ingredient 04 3 slices galangal or ginger, 1/4-inch thick
Ingredient 05 1 lemongrass stalk, pounded and cut into 2-inch pieces
Ingredient 06 10 lime leaves, torn (optional)

→ Base & Liquids

Ingredient 07 1 tablespoon red curry paste
Ingredient 08 4 cups chicken broth
Ingredient 09 2 (13.5 oz) cans full-fat coconut milk

→ Protein & Vegetables

Ingredient 10 2 small chicken breasts (approx. 450 g), cut into bite-sized pieces
Ingredient 11 8 oz (225 g) white mushrooms, sliced

→ Seasonings & Garnishes

Ingredient 12 2–3 tablespoons brown sugar or coconut sugar
Ingredient 13 2–3 tablespoons fish sauce, plus more to taste
Ingredient 14 2–3 tablespoons fresh lime juice
Ingredient 15 2–3 green onions, thinly sliced
Ingredient 16 Chopped fresh cilantro, for garnish

How to Make It

Instruction 01

Place onion, garlic, chili, galangal or ginger, lemongrass, lime leaves, and red curry paste into the slow cooker. Add chicken broth and stir to combine. Cover.

Instruction 02

Cook on high for 2–3 hours or low for 4–6 hours. Remove aromatics using a slotted spoon.

Instruction 03

Stir in coconut milk, chicken pieces, and mushrooms. Cook on high for 1 hour or low for 2 hours until chicken is tender.

Instruction 04

Incorporate brown sugar, fish sauce, and fresh lime juice. Taste and adjust seasoning as desired.

Instruction 05

Ladle soup into bowls and garnish with sliced green onions and chopped cilantro. Serve hot.

Additional Tips

  1. Galangal provides the most authentic flavor, but fresh ginger is a suitable alternative.
  2. Lime leaves contribute bright citrus aroma but can be omitted if unavailable.
  3. Balance fish sauce and lime juice to achieve the ideal salty and acidic notes.
  4. Serve with jasmine rice for a more filling meal.

Essential Tools

  • Slow cooker or crockpot
  • Slotted spoon

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.
  • Contains fish sauce, which may trigger allergies to fish products.
  • Contains coconut milk, a tree nut allergen for some individuals.