Known traditionally as Tom Kha Gai, Thai Coconut Chicken Soup is one of the most aromatic and soothing soups in the world. It is a harmonious blend of creamy coconut milk, citrusy galangal and lime, savory fish sauce, and a hint of chili heat. This “Light!” version retains all the vibrant, exotic flavors of the original but reduces the calorie density by using light coconut milk and increasing the broth-to-cream ratio.
This soup is more than just a meal; it is an experience. The broth is light yet silky, offering a refreshing zest that clears the sinuses and warms the chest. It is naturally gluten-free and dairy-free, making it an excellent option for those with dietary restrictions who still crave creamy textures. Whether you are fighting a cold or just wanting a flavorful escape, this soup delivers.
Why You’ll Love This Recipe
Light yet Creamy
Traditional Tom Kha Gai uses full-fat coconut cream, which is delicious but very high in saturated fat. By swapping in “lite” coconut milk and bolstering the soup with a rich chicken stock, we achieve a broth that feels indulgent but is actually quite light on the waistline. You get the creamy mouthfeel without the heaviness.
Rapid Flavor Payoff
Unlike Western stews that need hours to develop flavor, Thai soups rely on powerful aromatics like lemongrass, lime leaves, and ginger that infuse the broth almost instantly. You can have a soup that tastes like it has been simmering all day ready on the table in under 30 minutes.
Ingredients
- 1 lb chicken breast, sliced thin
- 1 can (13 oz) lite coconut milk
- 2 cups chicken broth (low sodium)
- 2 stalks lemongrass, smashed and chopped
- 1 inch galangal or ginger, sliced
- 1 cup mushrooms, sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice (fresh)
- 1 tbsp chili paste or fresh chilies (optional)
Instructions
- Bring chicken broth to a simmer. Add lemongrass and galangal/ginger. Simmer 10 mins.
- Add chicken and mushrooms. Cook for 5 minutes until chicken is done.
- Stir in coconut milk and heat through gently. Do not boil vigorously.
- Remove from heat. Stir in fish sauce and fresh lime juice.
- Garnish with cilantro and chili. Serve with jasmine rice.
Ingredient Highlights & Substitutions
Essential Ingredients
The “holy trinity” of Thai soups involves Lemongrass, Galangal (or Ginger), and Makrut (Kaffir) Lime Leaves. These provide the signature citrus-floral aroma. Chicken breast is the protein of choice, sliced thin to cook instantly in the hot broth. Fish sauce adds the necessary salt and umami—do not skip it! Mushrooms (straw mushrooms or button mushrooms) add texture and earthiness.
Smart Substitutions
If you cannot find Galangal, regular ginger is a fine substitute, though slightly different in flavor. If Makrut lime leaves are unavailable, use strips of lime zest. For the protein, shrimp fits perfectly here if you prefer seafood. For a vegan version, use vegetable broth, tofu instead of chicken, and a vegan “fish” sauce or soy sauce.
If you love comforting soups, this Chicken Noodle Soup Recipe is another staple you should master.
Step-by-Step Instructions
Prep Phase
Preparation is key. Smash the lemongrass stalks with the back of your knife to release oils, then cut into 2-inch pieces. Slice the galangal or ginger into rounds. Tear the lime leaves slightly. Slice the chicken breast into thin bite-sized strips. Slice your mushrooms and red bell peppers.
Cooking Phase
In a pot, bring the chicken broth to a gentle boil. Add the lemongrass, galangal/ginger, and lime leaves. Reduce heat and let simmer for 5-10 minutes to infuse the broth. Add the chicken strips and mushrooms. Simmer for about 5 minutes until the chicken is cooked through—it happens fast! Stir in the light coconut milk and heat through (do not let it boil vigorously once the coconut milk is added, or it may separate). Turn off the heat. Stir in the fish sauce, lime juice, and sugar (if using). Taste and adjust—it should be sour, salty, and creamy. Garnish with fresh cilantro and chili oil.
Pro Tips for Perfect Results
Technique Secrets
The “Off-Heat Acid” rule applies here strictly. Lime juice should always be added after the heat is turned off. Boiling lime juice destroys its fresh Vitamin C zest and can make the soup taste bitter. Also, remember that the lemongrass and galangal slices are for flavoring, not eating (unless minced very fine). You can warn guests to scoop around them, or fish them out before serving.
Common Mistakes to Avoid
Overcooking the chicken is the main pitfall. Because the slices are thin, they only need a few minutes. If you boil them for 20 minutes, they will be tough. Add them towards the end. Also, be careful with the fish sauce—it is potent. Start with 1 tablespoon, taste, and add more as needed.
| Ingredient | Flavor Role | Substitute |
|---|---|---|
| Lemongrass | Citrusy/Woody | Lemon Zest |
| Fish Sauce | Salty/Umami | Soy Sauce |
| Galangal | Sharp/Piney | Ginger |
| Coconut Milk | Creamy/Sweet | Evaporated Milk |
Serving Ideas & Pairings
Presentation & Plating
Serve in deep bowls. The white broth looks beautiful with the pop of red chili oil floating on top and the green cilantro. A wedge of lime on the side is essential for those who want extra tartness.
Pairing Suggestions
This soup is often served with a side of steamed jasmine rice. You can spoon the soup over the rice or eat them side-by-side. A fresh papaya salad (Som Tum) makes a crunchy, spicy accompaniment that completes the Thai meal experience.
Frequently Asked Questions
Is this soup spicy?
Traditional Tom Kha is mild to medium. The heat comes from Thai chilies. You can control this by adding fewer chilies or removing the seeds. Without chilies, it is not spicy at all, just aromatic.
Can I make it vegan?
Yes. Use vegetable stock, tofu or extra mushrooms instead of chicken, and soy sauce instead of fish sauce.
Can I freeze it?
Coconut milk soups can sometimes separate when frozen and reheated. It is best eaten fresh. If you must freeze it, reheat it very gently over low heat and whisk constantly to re-emulsify the coconut milk.
Conclusion
Thai Coconut Chicken Soup (Light!) is a testament to how complex flavors can come from simple, fresh ingredients. It balances sour, salty, sweet, and creamy in a way that feels indulgent but remains light and healthy. Perfect for a quick weeknight dinner that feels like a getaway.
