This Thai coconut soup with chicken and lemongrass is a rich, fragrant one-pot meal inspired by classic Thai coconut chicken soups like Tom Kha Gai. It combines creamy coconut milk, savory chicken broth, tender chicken, and fragrant aromatics like lemongrass, ginger, and Thai red curry paste for a balanced mix of savory, spicy, and citrusy notes. The result is a comforting, flavorful bowl that warms you from the inside out.
The soup comes together quickly and doesn’t require complicated ingredients; lemongrass and ginger provide that distinctive Thai aroma while red curry paste adds gentle heat and depth. With mushrooms, fresh herbs, and a squeeze of lime to finish, this dish makes a satisfying lunch or dinner that feels both hearty and fresh.
Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
Ingredients
- 4 cups chicken broth
- 1 can full-fat coconut milk
- 1 stalk lemongrass, bruised and cut into pieces
- 1 tablespoon Thai red curry paste
- 1 teaspoon ground coriander
- 2 garlic cloves, smashed
- 1 inch fresh ginger, grated
- 1 pint mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2–3 cups shredded cooked chicken
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh cilantro
- Salt, to taste
- Optional: sliced red chili for heat
Instructions
- In a large soup pot, combine chicken broth, coconut milk, lemongrass, red curry paste, ground coriander, smashed garlic, and grated ginger.
- Bring the soup to a gentle boil, then reduce heat to low and simmer for 10 minutes to let the aromatics infuse the broth.
- Add the sliced mushrooms and bell pepper to the pot and simmer for another 10–15 minutes until the vegetables are tender and fragrant.
- Stir in the shredded cooked chicken and simmer until the chicken is heated through.
- Add fresh lime juice, basil, and cilantro; stir to combine.
- Season with salt and optional sliced chili to taste.
- Remove the lemongrass pieces before serving.
- Ladle into bowls and serve hot.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~40 minutes
- Servings: 6
- Cuisine: Thai / Southeast Asian
- Course: Soup
How to Store
- Let the soup cool completely.
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently on the stovetop rather than boiling to prevent splitting the coconut milk.
- Do not freeze, as coconut milk can separate when thawed.
What Not to Do
- Do not let the coconut milk come to a rapid boil, or it can split.
- Do not skip bruising the lemongrass; this releases more flavor.
- Do not add lime juice too early; it’s best added at the end for brightness.
- Do not overcook the chicken or it will dry out.
Tips & Variations
- Use rotisserie chicken for a quicker version.
- Add sliced Thai chilies for extra heat.
- Substitute ginger with galangal for a more authentic flavor.
- Add seafood like shrimp for variation instead of chicken.
- Serve over jasmine rice or with rice noodles for a heartier meal.
Approximate Nutrition (per serving)
- Calories: ~280 kcal
- Protein: ~22 g
- Total Fat: ~18 g
- Saturated Fat: ~14 g
- Carbohydrates: ~9 g
- Fiber: ~2 g
- Sugar: ~3 g
- Sodium: ~680 mg
Ingredients
Method
- In a large soup pot, combine chicken broth, coconut milk, lemongrass, red curry paste, ground coriander, smashed garlic, and grated ginger.
- Bring the soup to a gentle boil, then reduce heat to low and simmer for 10 minutes to let the aromatics infuse the broth.
- Add the sliced mushrooms and bell pepper to the pot and simmer for another 10–15 minutes until the vegetables are tender and fragrant.
- Stir in the shredded cooked chicken and simmer until the chicken is heated through.
- Add fresh lime juice, basil, and cilantro; stir to combine.
- Season with salt and optional sliced chili to taste.
- Remove the lemongrass pieces before serving.
- Ladle into bowls and serve hot.
Notes
- Protein: ~22 g
- Total Fat: ~18 g
- Saturated Fat: ~14 g
- Carbohydrates: ~9 g
- Fiber: ~2 g
- Sugar: ~3 g
- Sodium: ~680 mg
Conclusion
This Thai coconut soup with chicken and lemongrass blends creamy coconut milk with savory broth and aromatic herbs for a soup that’s both comforting and flavorful. The fresh ginger, lemongrass, and lime juice bring vibrant brightness, while the chicken and mushrooms add satisfying substance. It’s a simple yet elegant dish that’s perfect for weeknight dinners or when you want a cozy bowl with global flair.
FAQs
Can I make this gluten-free?
Yes, this soup is naturally gluten-free when using gluten-free broth and curry paste.
Can I use chicken thighs instead of shredded chicken?
Yes, cut thighs into bite-sized pieces and cook in the broth.
Is lemongrass essential?
Lemongrass adds signature flavor, but you can use dried lemongrass or omit if unavailable.
Can I add noodles?
Yes, serve with cooked rice noodles or jasmine rice.
Can I make this spicy?
Add fresh Thai chilies or chili flakes to increase heat.
What herbs work best?
Fresh basil and cilantro provide the best aromatic finish.
