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Thai Coconut Chicken Soup

Thai coconut chicken soup is a quick tom kha gai–style broth with silky coconut milk, bright lemongrass, and tender sliced chicken. The broth simmers ivory and fragrant, then finishes with fish sauce, lime, and chili paste for a balanced, takeout-style flavor.
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Prep Time 20 minutes
Total Time 20 minutes
Course: Dinner
Cuisine: Thai
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 can (13.5 oz) coconut milk Use full-fat for the creamiest broth.
  • 2 cup chicken broth
  • 1 lb chicken breast, thinly sliced
  • 2 stalk lemongrass, bruised Bruise before adding to release more aroma.
  • 3 slice fresh ginger
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp chili paste Adjust to taste for heat level.
  • 0.25 cup cilantro, chopped Add at the end for fresh flavor.

Equipment

  • 1 Dutch oven

Method
 

Simmer the coconut-lemongrass broth
  1. In a Dutch oven, combine the coconut milk, chicken broth, bruised lemongrass, and ginger slices, then bring to a simmer over medium heat with small bubbles forming around the edges.
  2. Maintain a gentle simmer and cook the broth for 2 minutes so the lemongrass and ginger aroma infuses the liquid.
Cook the chicken
  1. Add the thinly sliced chicken breast to the simmering broth, then cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Finish and season
  1. Stir in the fish sauce, lime juice, and chili paste, then taste and adjust seasoning as needed while the broth stays hot and lightly bubbling.
  2. Simmer for another 2 minutes to let the flavors meld, keeping the surface at a steady, gentle simmer.
Serve
  1. Remove the lemongrass stalks and ginger slices from the pot before serving.
  2. Ladle the soup into bowls and garnish with chopped cilantro for a fresh green finish.

Notes

Pro tip: Bruise the lemongrass stalks with the back of a knife before adding so the fragrance blooms in the broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove. Freezing is not recommended because coconut milk can change texture after thawing. For a gluten-free swap, confirm your chili paste and fish sauce are gluten-free if needed.