Tom Kha Gai (Thai Coconut Chicken Soup)
Prep time
Cook time
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Basil, Cilantro, Coconut Milk, mushrooms and chicken mingle in this delicious, mildly spicy Thai soup.
Recipe type: Soup
Cuisine: Thai
Serves: 6
  • 1-2 quarts of home made chicken stock
  • 1 can coconut milk (can use coconut milk from carton)
  • 4-5 mushrooms, chopped
  • ¼ cup chopped leeks
  • 2-3 tablespoons chopped fresh basil
  • 2-3 tablespoons chopped fresh cilantro
  • butter for frying mushrooms
  • 1 tablespoon white wine (to deglaze mushroom/leek pan)
  • 1 tsp hot chili or red pepper paste
  • 1 tsp ginger paste
  • 1 tsp dried lemongrass or 1 stalk lemongrass
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tsp coconut palm sugar
  • ½ tsp pink salt
  • dash pepper
  • Between 1-3 chicken breasts, cut in small pieces and sautéed
  • dash salt and sumac for sautéed chicken
  • butter or oil for chicken
  1. Cook your chicken with salt, sumac, and butter or oil. Set aside when done.
  2. Reheat your home made chicken broth in a large pot. When heated through, add the coconut milk and turn heat down to medium.
  3. Use the same pan you sautéed your chicken in to sauté your mushrooms and leeks with butter and a pinch of salt. After they are browned and soft, add your wine to deglaze the pan and scrape/pour into the soup.
  4. Add your chicken to the soup.
  5. Add the rest of the ingredients to your soup and stir. Let simmer on low heat and stir occasionally, allowing ingredients to mingle.
  6. Serve hot and garnish with sprigs of fresh basil or cilantro (or both). Mmmm!
  7. Goes great with Thai Tea, Mee Krob, and Thai Salad. At least that's our favorite way to serve it!
Recipe by Sprittibee at