Name: Quick Thai Chicken Coconut Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai
Ingredients: 12 ounces boneless skinless chicken thighs, cut into thin strips; 2 teaspoons cornstarch; 2 teaspoons neutral oil; 2 teaspoons fish sauce; 1 tablespoon neutral oil; 8 ounces mushrooms (such as oyster, shiitake, cremini or button mushrooms, torn into pieces or thinly sliced); 3 cups chicken stock; 1 stalk lemongrass (bottom half only, tough outer layers removed and scored in half lengthwise—keep it in one piece); 8 slices galangal; 3 fresh or dried makrut lime leaves (or zest of 1 lime); 1-2 Thai chilies (cut in half; optional); 1 tablespoon Thai red curry paste (optional); 1 tablespoon palm sugar (or light brown sugar); 14 ounces coconut milk (1 can); 3 tablespoons lime juice; 1/4 cup cilantro (or scallions, roughly chopped)

Close your eyes and imagine a warm bowl brimming with creamy coconut, fragrant herbs, and tender chicken – that’s exactly what this Quick Thai Chicken Coconut Soup Recipe serves up. It’s comforting, bright, and comes together in just 30 minutes, making weeknight dinners feel a little more special.

A bowl of creamy orange soup with visible pieces of light pink chicken, soft brown mushrooms, bright green cilantro leaves, and a whole red chili pepper floating on top. The soup fills the white ceramic bowl with brown speckles along the rim. A spoon with a wooden handle rests in the bowl, lifting chicken and mushrooms covered in the soup. The bowl sits on a red and blue woven cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Thai Chicken Coconut Soup Recipe
Top Tip
How to Serve Quick Thai Chicken Coconut Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Thai Chicken Coconut Soup Recipe

Why You'll Love This Recipe

This Quick Thai Chicken Coconut Soup Recipe is a game-changer for busy cooks who want authentic flavor without fuss. I’ve made it more times than I can count, and every time it delivers a comforting punch of fresh, tangy goodness paired with silky coconut broth and tender chicken.

Speedy yet authentic: You get traditional Thai flavors in under 30 minutes—perfect for those hectic evenings.
Balanced flavors: Sweet, sour, salty, and spicy all harmonize beautifully in one bowl.
Flexible ingredients: Whether you have shiitakes, cremini, or oyster mushrooms, this recipe adapts and still shines.
One-pot wonder: Minimal cleanup means you spend more time enjoying your soup and less scrubbing.

Ingredients & Why They Work

This Quick Thai Chicken Coconut Soup Recipe balances fragrant herbs with creamy coconut milk and tender chicken. Each ingredient plays a part in that signature Tom Kha Gai flavor, and knowing why you use each one helps you understand how to tweak it to your taste.

Flat lay of boneless skinless raw chicken thighs cut into thin strips arranged neatly beside a small white ceramic bowl of fine white cornstarch, a few oyster mushrooms torn into pieces, a fresh stalk of lemongrass with outer layers peeled and scored, thin slices of pale galangal root fanned out, three fresh makrut lime leaves stacked, two vibrant red Thai chilies halved, a small white ceramic bowl containing rich creamy coconut milk, a small white bowl with golden palm sugar crystals, a small white bowl of clear fish sauce, a small white bowl filled with fresh lime juice, a small bunch of roughly chopped bright green cilantro leaves, and a small white bowl of neutral cooking oil — all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: I love using thighs for their tenderness and flavor, but chicken breast works if that’s what you have.
Cornstarch: This helps the chicken stay tender and slightly thickens the broth—don’t skip it!
Neutral oil: A light oil lets you sauté without overpowering the soup’s delicate flavors.
Fish sauce: Adds salty umami — it’s essential for authentic Thai taste, so taste as you go.
Mushrooms: They soak up the broth beautifully; I use whatever’s fresh or on hand.
Chicken stock: The hearty base that supports every other flavor.
Lemongrass: Adds bright, citrusy notes—make sure to bruise it to unlock aroma.
Galangal: The peppery, pine-like root that sets Tom Kha apart from other soups.
Makrut lime leaves: Impart a uniquely fragrant zest; if you can’t get these, fresh lime zest is a fine substitute.
Thai chilies: Optional but great for heat—you can adjust or skip based on your spice tolerance.
Thai red curry paste: Another optional kick I like when I want a hint of warmth and depth.
Palm sugar: Balances any sourness with gentle sweetness; light brown sugar works if you don’t have palm sugar.
Coconut milk: The creamy star that mellows spices and adds comfort.
Lime juice: A fresh citrus finish that wakes up every bite.
Cilantro: Fresh herbs at the end brighten the soup—I’m partial to cilantro, but scallions work nicely too.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Quick Thai Chicken Coconut Soup Recipe is how easy it is to tweak. I often swap mushrooms depending on what’s fresh in the market or omit the chili to keep it mild for family dinners. The optional curry paste amps up the warmth if I’m craving a bit more depth.

Variation: I’ve made a vegan version using tofu and vegetable stock—just skip the fish sauce and replace it with soy sauce or tamari for the umami punch.

Step-by-Step: How I Make Quick Thai Chicken Coconut Soup Recipe

A bowl of creamy orange soup with visible slices of light brown mushrooms and small chunks of light beige meat floating in it, garnished with bright green cilantro leaves scattered on top. The soup looks smooth and thick, filling a speckled light gray ceramic bowl sitting on a folded aqua cloth with red and white embroidered patterns. The bowl rests on a bamboo mat with a white marbled surface underneath. In the background, there is a larger white ceramic bowl filled with the same soup, with a silver spoon inside. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Tenderness

First, toss your thin strips of chicken with cornstarch, 2 teaspoons of fish sauce, and 2 teaspoons of neutral oil. This little step not only seasons the meat but helps it stay tender once cooked. I like to let it rest while I prep the rest of the ingredients—it’s like a mini marinade that works its magic fast.

Step 2: Sauté Mushrooms and Build the Broth

Heat the remaining tablespoon of oil in a medium pot over medium-high heat. Toss in the mushrooms and cook about 5 minutes until tender and fragrant. Then add the chicken stock, lemongrass stalk (bruise it by scoring lengthwise so it releases flavor), slices of galangal, lime leaves or zest, chili halves (if using), a tablespoon of palm sugar, and the red curry paste if you want that extra layer of flavor. Bring everything to a boil, then cover and simmer gently for 6 minutes—the broth’s magic moment to infuse.

Step 3: Stir in Coconut Milk & Add Chicken

Slowly pour in the coconut milk and bring the soup back to a simmer—but keep it gentle! A rolling boil can cause the coconut milk to separate, so patience here means silky, smooth broth. Add the marinated chicken, cover, and cook on medium-low heat for 8 minutes until the chicken is perfectly cooked and tender.

Step 4: Freshen and Season to Taste

Turn off the heat and stir in the remaining fish sauce, lime juice, and chopped cilantro or scallions. Taste and add salt if needed—sometimes the fish sauce has you covered, but the balance is key. Ladle into bowls and enjoy as is or alongside steamed jasmine rice for a fulfilling meal.

Top Tip

Making this soup repeatedly taught me a few tricks that really make it shine and save headaches in the kitchen. Here's what I want you to know before getting started.

Don’t skip bruising the lemongrass: Scoring it releases essential oils that give the soup that unmistakable citrusy flavor. I sometimes gently smash the stalk with the back of a knife too.
Watch your simmer: Coconut milk looks delicate and easily splits; a gentle simmer—never a hard boil—keeps the texture luxuriously creamy.
Adjust your heat last: Sometimes chilies lose punch during cooking; add fresh sliced chili or a dash of chili oil at serving if you want a fiery finish.
Use fresh herbs at the end: Cilantro or scallions brighten the soup and should never be boiled or simmered—they’re best stirred in right before serving.

How to Serve Quick Thai Chicken Coconut Soup Recipe

Thai chicken coconut soup - Serving Suggestion

Garnishes

I always top my bowls with roughly chopped cilantro—it adds freshness and a pop of green that makes the soup inviting. Sometimes I add thin slices of fresh chili or a pinch of fried shallots for crunch and a little extra spice. If cilantro isn’t your thing, scallions work beautifully, too.

Side Dishes

Steamed jasmine rice is my go-to pairing with this soup—it absorbs the broth perfectly and makes the meal more filling. I’ve also served it alongside simple cucumber salad for a cool, crisp contrast or with fresh spring rolls when hosting friends.

Creative Ways to Present

For special occasions, I like serving this soup in individual coconut shells or hollowed-out bread bowls. It adds a fun, tropical vibe that surprises guests and makes dinner feel festive. Garnish with edible flowers or extra lime wedges on the side to elevate the experience.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. Be sure to remove the lemongrass stalk and lime leaves before refrigerating—they’ve done their job and can get tough or bitter if left in too long.

Freezing

I’ve frozen this soup successfully with a few tips: Don’t freeze with the fresh herbs or lime juice added—hold those back and stir them in after reheating. Coconut milk can separate slightly but blending or whisking after warming smooths it right out.

Reheating

Gently reheat on the stove over medium-low heat, stirring frequently to keep the coconut milk from breaking. Add fresh lime juice and herbs right at the end to revive that fresh brightness lost during storage.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes! Chicken breast works well—just slice it thinly to ensure it cooks quickly and stays tender in the soup.

What if I can’t find galangal or makrut lime leaves?

Galangal can be substituted with ginger in a pinch, though the flavor won't be exactly the same. If you don’t have makrut lime leaves, fresh lime zest works to provide citrusy notes.

Can I make this soup vegetarian or vegan?

Absolutely! Replace the chicken with tofu or mixed vegetables, and swap chicken stock and fish sauce for vegetable broth and soy sauce or tamari. This keeps the delicious flavors while fitting your dietary needs.

How spicy is this soup, and can I adjust the heat?

The heat level depends on how many Thai chilies you use, which are optional in the recipe. You can omit them completely for a mild soup or add more for extra spice. I also recommend adding fresh sliced chilies at serving if you want a controlled spicy kick.

Final Thoughts

This Quick Thai Chicken Coconut Soup Recipe holds a special spot in my kitchen because it brings comfort and a splash of adventure all in one bowl. Whether you’re squeezing it into a busy weeknight, feeding a crowd, or just craving something soothing yet lively, it never fails to satisfy. I’m so excited for you to try it—once you do, I bet it’ll become one of your go-to soups too!