Thai Chicken Coconut Soup (Easy Tom Kha Gai)

November 18, 2015 Erin, The $5 Dinner Mom

Thai Chicken Coconut Soup Recipe from

Oh my flavor explosion!

I just have thing for Thai food. I’ve always loved a good curry…and was recently reinspired to make more Thai food after a friend from Thailand made us dinner recently.

I loved watching him work and cook in our kitchen and we were all pleasantly stuffed at the end of our leisurely and delightful meal.

Since then…I make a curry or Thai inspired dish anytime I have all the right ingredients on hand!

Like this Thai Chicken Coconut Soup…hope you enjoy it as much as we did!

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Thai Chicken Coconut Soup

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time – 20 minutes


  • 1 Tbsp coconut oil
  • 1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
  • 1 tsp garlic, minced
  • 2 Tbsp white onion, chopped
  • 1 Tbsp fresh ginger, grated (about 1 inch of root)
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh cilantro, chopped
  • 8 oz. mushrooms, sliced
  • 1 pinch red pepper flakes
  • 3 cups chicken stock
  • 2 stalks lemongrass (found in the produce section with the fresh herbs)
  • 1 Tbsp lime juice
  • 1 can unsweetened coconut milk (NOT the non-dairy milk alternative in the refrigerated cartons)


  • In a medium soup pan, heat the coconut oil over medium heat.
  • Add chicken, garlic, and onion to the oil. Cook until chicken is done.
  • Stir in ginger, basil, cilantro, mushrooms, pepper flakes, chicken stock, and lemongrass. Stir to combine and bring to a boil.
  • Reduce heat and simmer on low for 10 minutes.
  • Remove lemongrass stalks and discard. Stir in lime juice and coconut milk and serve immediately.

Thai Chicken Coconut Soup


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