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Thai-style coconut chicken soup (tom kha gai)

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Tom Kha Gai is one of Thailand’s most popular soups. Full of fragrant ingredients, this thai style chicken coconut curry soup is a must try. 

  • Serves4
  • Cook time4 hour 15 minutes
  • Prep time10 minutes
Thai-style coconut chicken soup (tom kha gai)


  • 4 cups (1L) salt-reduced chicken stock
  • 2 lemongrass stems, bruised
  • 4 lime leaves
  • 1 small bunch coriander
  • 800g Coles RSPCA Approved Chicken Thigh Fillets
  • 1 long red chilli, halved lengthways (optional)
  • 400ml coconut milk
  • 1 tbs fish sauce
  • 250g cherry tomatoes, halved
  • 200g cup mushrooms, halved
  • 2 carrots, peeled, finely shredded
  • Lime leaves, extra, to serve
  • Lime wedges, to serve

Nutritional information

Per serve: Energy: 2062kJ/493 Cals (24%), Protein: 40g (80%), Fat: 32g (46%), Sat Fat: 17g (71%), Sodium: 1371mg (69%), Carb: 10g (3%), Sugar: 2g (2%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the stock and 2 cups (500ml) water in a slow cooker. Add lemongrass and lime leaves. Remove the roots and stems from the coriander and add to the slow cooker with the chicken and half the chilli, if using.

  2. Step 2

    Cover and cook for 4 hours on high (or 6 hours on low) or until aromatic and the chicken is cooked through. Transfer chicken to a plate. Remove lemongrass, chilli and coriander roots and stems and discard. Stir in the coconut milk and fish sauce. Use 2 forks to shred the chicken and return to the slow cooker with tomato, mushroom and carrot. Cover and cook for 15 mins. Thinly slice the remaining chilli, if using.

  3. Step 3

    Divide the chicken mixture among serving bowls. Top with coriander leaves, extra lime leaves and remaining chilli, if using. Serve with lime wedges.

Recipe tip

Got lemongrass paste in the fridge? Use it here instead of the lemongrass stems – use 1 tbs paste per stem. 

Buy it right
Choose coriander that’s bright green with leaves that have no sign of wilting. 

Store it right
To keep it fresh for longer, stand coriander upright in a glass, with 2cm of water, in the fridge. Cover with a plastic bag and secure with a rubber band.

Cook it right
Add depth of flavour to dishes by popping in the coriander roots and stems, but discard before serving as they’re tough to eat.