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+ servings
Tom Ka Gai

Thai Coconut Chicken Soup

A rich, slightly spicy Thai coconut chicken soup.

Course Soup
Cuisine Thai
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people



  • 1 pound chicken breasts sliced into strips
  • 4 cups chicken broth
  • 4 cups water
  • 1 stalk lemongrass crushed
  • juice of 1 lime
  • 1 can of coconut milk full fat or light
  • 4 - inch piece of ginger root
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 package rice noodles also called pad thai noodles or rice sticks
  • 1 red bell pepper sliced
  • 1 package mushrooms I like to use mixed wild mushrooms but you can use any kind
  • cilantro lime, and chile oil for garnish


  1. Combine chicken broth, water, lemongrass, lime juice, ginger root, fish sauce, and brown sugar in a large pot and bring to simmer for 20 minutes to an hour. Add bell pepper and mushrooms halfway through. Remove lemongrass and ginger root. Add coconut milk and stir--keep at low simmer.

  2. Slice chicken thinly. Add chicken slices to pot and stir until full cooked, making sure they don't stick together. 

  3. Soften noodles according to package and add to soup--or add noodles to individual bowls and add broth on top.

  4. Ladle into bowls and garnish with cilantro, lime, and chile oil.