Rich Thai Coconut Soup That’s Better Than Takeout – Save for Later

This Rich Thai Coconut Soup (Tom Kha Gai–inspired) is creamy, tangy, and bursting with bold flavors from lemongrass, ginger, lime, and coconut milk. Tender chicken, mushrooms, and a silky coconut broth make this soup deeply satisfying—ready in under 30 minutes and way better than takeout. One spoonful and you’ll want to save this recipe forever.

Ingredients List

1 tablespoon coconut oil or vegetable oil
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger or galangal, minced
2 stalks lemongrass, smashed and chopped (or 1 tsp lemongrass paste)
1–2 Thai red chilies, sliced (optional for heat)
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce or tamari
1½ teaspoons brown sugar or keto-friendly sweetener
1 cup sliced mushrooms (button or shiitake)
1 cup cooked shredded or sliced chicken breast
Juice of 1 lime
Fresh cilantro, Thai basil, and lime wedges for garnish

Instructions

Heat coconut oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until soft.
Add garlic, ginger, lemongrass, and chilies (if using). Sauté for 1–2 minutes until fragrant.
Pour in chicken broth and bring to a simmer. Cook for 5–7 minutes to infuse the flavors.
Stir in coconut milk, fish sauce, soy sauce, and brown sugar.
Add mushrooms and chicken, then simmer for another 5–7 minutes until mushrooms are tender and soup is heated through.
Remove from heat and stir in lime juice.
Taste and adjust seasoning (add more lime, fish sauce, or chili as needed).
Serve hot, topped with fresh herbs and lime wedges.

Cooking Time

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes

Servings

Makes 4 servings

Nutritional Information (approx. per serving)

Calories: 350
Carbs: 10g
Protein: 22g
Fat: 25g

Storage Instructions

Store in an airtight container in the fridge for up to 3 days
Reheat gently on the stove; don’t boil to preserve the coconut milk’s texture
Not ideal for freezing due to coconut milk separation

Pairings/Suggestions

Serve with jasmine rice or cauliflower rice
Pair with spring rolls or Thai cucumber salad for a full meal
Add shrimp or tofu instead of chicken for a variation

Seasonal Relevance

Ideal for cold weather, flu season, or anytime you’re craving something light, flavorful, and comforting
Great for dinner parties, weeknight meals, or impressing guests with minimal effort

Conclusion

This Thai Coconut Soup is rich, aromatic, and layered with flavor—far better than takeout and surprisingly easy to make at home. It’s the kind of recipe you’ll want to keep on repeat all year long.

FAQs

Q1: Can I make this vegetarian?
Yes—use veggie broth and tofu instead of chicken. Skip fish sauce or use a vegan substitute.

Q2: What can I use if I don’t have lemongrass?
Lemongrass paste or a squeeze of lime zest can provide a similar citrusy note.

Q3: Can I use light coconut milk?
You can, but full-fat coconut milk gives the soup its rich, creamy texture.