Tom Kha Gai Chicken Coconut Soup

Recipe: Tom Kha Gai Chicken Coconut Soup

3 minutes to read
Lauren Taylor

Lauren Lulu Taylor

Recipe Creator

Difficulty: Easy

Ready In: 30 Minutes

Serves: 4

This dish needs no introduction. If you have been to a Thai restaurant before, chances are you’ve had it. This dish is one of my favourite recipes from the cookbook I co-authored “Real Thai Cooking”. 

If you would like to make a vegan version, you only need to substitute chicken broth with vegetable broth, and replace the chicken with tofu. You can also turn this soup into a meal by serving it with a bowl of rice or noodles.


  • 2 cups (500 ml) coconut milk
  • 1⁄2 cup (125 ml) chicken stock
  • 1 stalk lemongrass, tender inner part of bottom third only, smashed and chopped
  • 1⁄2 cup (50 g) finely sliced young galangal (you can also use ginger)
  • 2 kaffir lime leaves, torn
  • 1⁄2 lb (250 g) chicken thighs, sliced into bite-sized pieces 
  • 1 cup (80 g) straw mushrooms (or any other type of mushrooms)
  • 2 Tbsp fish sauce 
  • 2 Tbsp lime juice 
  • 1⁄2 Tbsp sliced bird’s eye chillies or finger-length chillies (prik chee fah, if available)
  • handful coriander leaves (cilantro), chopped


1. Boil & stir

Bring the coconut milk and stock to a boil, stir to combine. Add lemongrass, galangal, and kaffir lime leaves to infuse the broth.

2. Add chicken & mushroom

Return to a boil and add the chicken thighs. When the chicken is cooked, add the mushrooms and bring back to a boil.

3. Seasoning
Season with fish sauce, lime juice, and chillies. Taste and adjust if necessary. Scoop into individual bowls, garnish with fresh coriander leaves, and serve immediately.
Tom Kha Gai Chicken Coconut Soup
Ready to serve!

Lauren Lulu Taylor is the co-founder of the award-winning Artisan Food Company, Secret Kiwi Kitchen. With a passion for all things natural and delicious, the company specialises in selling premium baking mixes and dried edible flowers. 

Lulu has also co-authored the cookbook “Real Thai Cooking” and authored her own book on the culinary versatility of edible flowers, titled “Feasting on Flowers”

With a diverse background as an American Kiwi of European and Asian ancestry, Lulu appreciates cultural diversity and believes in the power of food to connect people from all backgrounds.

Lulu’s love for cooking and creating delicious food products stems from a personal journey. Growing up with a mother who battled cancer, Lulu experienced first hand the importance of using the best, chemical-free ingredients in food prepared at home. This experience ignited her passion for natural foods and a commitment to promoting well-being and connection through her culinary endeavours.

You can also follow Lauren by visiting LaurenLuluTaylor.

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