Chicken · Thai · 30 min
Spicy Thai Coconut Chicken Soup (Tom Kha Gai)
- 30 min
- 2–6 servings
- 596 kcal / serving
A warming Thai-inspired soup with coconut milk and lime that balances spice and tang. It comes together quickly for weeknights, with tender chicken and mushrooms folded into a fragrant broth.
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Ingredients
- ¾ lbchicken breasts, boneless skinless
- 24 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½lime
- ½ lbwhite mushrooms
- ½ mediumyellow onion
- limes
- yellow onions
From the pantry: brown sugar, chili-garlic sauce, fish sauce, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · large pot · measuring cups · measuring spoons · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
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Produce
- ½ small bunchcilantro
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½lime
- ½ lbwhite mushrooms
- ½ mediumyellow onion
- limes
- yellow onions
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Pantry & dry goods
- 24 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lime | ½ | 1 | |
| white mushrooms | ½ lb | 1 lb | 1 ½ lb |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prep the produce by washing everything, trim the cilantro stems, and cut the onions, mushrooms, and chicken into the requested shapes. Finely mince the garlic and ginger.
- Warm a large pot over medium heat and swirl in a little virgin coconut oil to coat the bottom.
- Add the sliced onion, minced ginger, minced garlic, and a spoonful of chili-garlic sauce. Cook, stirring often, until the onion begins to soften, about 2–3 minutes.
- Pour in the broth and coconut milk, then stir in brown sugar, fish sauce, and salt. Bring the mixture to a boil, then reduce to a simmer.
- Add the mushrooms and chicken to the pot and simmer until the chicken is cooked through, about 10–12 minutes.
- While the soup simmers, trim the green onions and cut them into 1/4-inch pieces; remove cilantro leaves from the stems and set aside.
- When the soup is done, stir in lime juice and adjust seasoning if needed.
- Ladle the soup into bowls and top with the chopped green onions and cilantro leaves before serving.
Two tips
- Prep ahead by chopping onions, mushrooms, and chicken and refrigerating in a covered container for up to 1 day.
- Serve with an extra squeeze of lime or a small drizzle of chili-garlic sauce at the table for more heat and brightness.
Nutrition per serving
- Calories
- 596 kcal
- Protein
- 53 g
- Carbs
- 26 g
- Fat
- 34 g
- Fiber
- 4 g
- Sodium
- 223 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.