Thai Coconut Soup with Chicken and Rice

How to Make Authentic Thai Coconut Soup with Chicken and Rice at Home (So Easy!)

There’s something magical about sitting down with a steaming bowl of Thai coconut soup with chicken and rice. The fragrance of lemongrass, the creaminess of coconut milk, and the subtle heat from chili combine to create one of the most comforting meals you’ll ever taste. Known traditionally as Tom Kha Gai, this dish has been a staple in my kitchen for years, not only because it’s packed with flavor, but also because it’s one of those easy dinner recipes that you can whip up quickly even on a busy weeknight.

As someone who has spent countless hours experimenting in the kitchen, I can tell you that once you learn how to make this soup, it will become a permanent part of your rotation of amazing food ideas. The best part? You can customize it—swap rice for wild rice or even noodles, cook it on the stovetop, in a crockpot, or speed it up with an Instant Pot. Whatever method you choose, you’ll end up with a silky, healthy, and flavorful bowl of comfort.

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What is Tom Kha Gai?

Tom Kha Gai literally translates to “boiled galangal chicken.” It’s one of Thailand’s most beloved soups, known for its creamy yet light coconut milk broth and balance of sweet and sour flavors. Galangal, a root similar to ginger, gives the soup its signature fragrance, while kaffir lime leaves, lemongrass, and chili bring freshness and heat. Add tender boneless skinless chicken, and you’ve got one of the most amazing food ideas to brighten up any day.

Ingredients You’ll Need

Below are the exact measurements I use when making a generous pot of this soup (serves 4–6). Feel free to adjust the spice level and rice/noodle options to suit your taste:

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger or galangal, grated
• 2 stalks lemongrass, trimmed and smashed
• 4 cups chicken broth
• 2 (14-ounce) cans full-fat coconut milk
• 1 ½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup jasmine rice (or substitute wild rice or noodles)
• 1 cup mushrooms, sliced
• 2 tablespoons fish sauce
• 2 tablespoons lime juice (about 1 lime)
• 1 tablespoon Thai red curry paste or chili paste (adjust to heat preference)
• 1 teaspoon sugar
• 1–2 kaffir lime leaves (optional but recommended)
• Fresh cilantro or Thai basil, for garnish
• Sliced red chili, for garnish (optional)

How to Make Thai Coconut Soup with Chicken and Rice

One of the things I love most about this recipe is how versatile it is. You can make it as a one pot meal on the stove, or let your crockpot or Instant Pot do the work for you. Here’s the stovetop version I usually make when I want something quick and comforting.

1. Heat 1 tablespoon of oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
2. Add smashed lemongrass and pour in 4 cups chicken broth. Bring to a simmer.

3. Stir in coconut milk, curry paste, and sugar. Simmer gently for 5 minutes.
4. Add chicken pieces and cook until just done (about 7–10 minutes).
5. Stir in rice (or wild rice/noodles) and mushrooms. Cook until tender.
6. Finish with fish sauce, lime juice, and kaffir lime leaves. Adjust seasoning for balance of sweet and sour.
7. Ladle into bowls, garnish with cilantro and chili slices, and enjoy!

Cooking Methods: Stovetop, Crockpot, and Instant Pot

Stovetop (Traditional)

The stovetop version is my go-to because it’s quick cooking and gives you the most control over flavors. You’ll have soup ready in about 30 minutes.

Crockpot (Slow Cooker)

Perfect for busy days. Add all ingredients except lime juice and cilantro, and cook on low for 6 hours or high for 3 hours. Stir in lime juice and herbs right before serving.

Instant Pot (Pressure Cooker)

For a super easy dinner, combine all ingredients (except lime juice and herbs) and pressure cook on high for 10 minutes. Quick release, stir in lime juice, and garnish. Done!

Product Recommendations for Your Kitchen

Over the years, I’ve discovered that the right tools can make cooking even more enjoyable. Here are three kitchen essentials from Amazon that I personally recommend for making Thai soups and other one pot meals.

1. Instant Pot Duo 7-in-1 Electric Pressure Cooker

This Instant Pot is a lifesaver for busy cooks. It functions as a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and warmer. Perfect for quick cooking dishes like Thai coconut soup.
👉 Check the Instant Pot Duo on Amazon

2. Lodge Enameled Cast Iron Dutch Oven

A heavy-duty Dutch oven is my secret weapon for amazing food ideas and one pot meals. It retains heat beautifully, making soups, stews, and broths even more flavorful. Plus, it’s gorgeous enough to serve straight from the pot.
👉 Grab the Lodge Dutch Oven on Amazon

3. Thai Kitchen Premium Coconut Milk

A high-quality coconut milk makes all the difference. Thai Kitchen’s coconut milk is creamy, consistent, and free from unnecessary additives. It’s the base for that luscious broth in your Tom Kha Gai.
👉 Stock up on Thai Kitchen Coconut Milk from Amazon

Variations & Amazing Food Ideas

• Swap proteins: Try shrimp, tofu, or even pork instead of chicken.
• Vegetarian option: Replace chicken broth with vegetable broth and skip fish sauce.
• Rice variations: Use fragrant jasmine rice for tradition, or hearty wild rice for a nutty twist.
• Noodle twist: Add rice noodles instead of rice for a fun change in texture.
• Spice it up: Add more chili paste if you love the heat.

Why You’ll Love This Recipe

This Thai coconut soup with chicken and rice checks all the boxes: it’s cozy, nourishing, and packed with bold Asian flavors. It’s also versatile enough to fit into your weekly meal planning as part of your list of easy dinner recipes. Whether you’re after something light, healthy, or simply flavorful, this soup is a guaranteed crowd-pleaser.

Pro Tips from My Kitchen

• Rice choice matters: Jasmine rice for fluffiness, wild rice for a chewy, nutty flavor.
• Don’t boil coconut milk: Keep it at a gentle simmer to avoid curdling.
• Balance is key: Taste the broth and adjust lime juice (sour), sugar (sweet), and fish sauce (salty) for harmony.
• Make ahead: Store leftovers in the fridge for up to 3 days. Reheat gently to maintain texture.

Conclusion

Learning how to make Tom Kha Gai at home is a gift you’ll keep on giving yourself. This recipe for Thai coconut soup with chicken and rice is the perfect example of how easy, healthy, and flavorful one pot meals can be. With just a few ingredients and less than an hour of your time, you’ll create a dish that warms the soul and excites the taste buds.

Give it a try tonight—and don’t forget to experiment with wild rice, noodles, or your trusty crockpot and Instant Pot. I promise this will become one of your favorite easy dinner recipes.