How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Thai Coconut Curry Soup—Tom Kha Gai?

You need 21 ingredients. The key ingredients include: 1 tablespoon vegetable or canola oil, 3 shallots, thinly sliced, 3 large cloves garlic, minced, 1 stem lemongrass, outer leaves removed, halved lengthwise and cut into 2-inch section, and more.

Is Thai Coconut Curry Soup—Tom Kha Gai suitable as soups & stews?

Yes, Thai Coconut Curry Soup—Tom Kha Gai falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Thai Coconut Curry Soup—Tom Kha Gai?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Coconut Curry Soup—Tom Kha Gai Recipe

Name: Thai Coconut Curry Soup—Tom Kha Gai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable or canola oil; 3 shallots, thinly sliced; 3 large cloves garlic, minced; 1 stem lemongrass, outer leaves removed, halved lengthwise and cut into 2-inch section; 12 kaffir lime leaves, torn in half; 1 (5-inch piece) galangal root, sliced into 4 or 5 round; 2-4 serrano or red chiles, seeded and sliced, depending on your tolerance for heat; 1 teaspoon Thai chili paste or more, again depending on your tolerance for heat; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 (14-ounce) cans coconut milk (I like Chaokoh); 1 cup white wine; 4 cups chicken stock; 3 tablespoons fish sauce; 2 teaspoons sugar; 2 cups sliced white mushrooms; 2 chicken breasts cut into bite-size pieces; 1/4 cup fresh Thai basil leaves; 1/2 fresh cilantro, chopped; Juice of 1 lime; cooked jasmine rice (optional)

Warm up with this hearty Thai Coconut Curry Soup—Tom Kha Gai recipe. Made with vegetable, shallots, garlic and stem lemongrass. Easy step-by-step instru…

This Thai Coconut Curry Soup—Tom Kha Gai relies on simple, everyday ingredients such as vegetable or canola oil, shallots, thinly sliced, large cloves garlic, minced and kosher salt. It comes together quickly and makes 4 servings, at about 793 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Thai Coconut Curry Soup—Tom Kha Gai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions