Tom Kha Ghai (Thai coconut soup)

by Bart van der Lee
Tom kha ghai

This Tom Kha Ghai (Thai coconut soup) is simple, fast, and bursting with flavors. Great as a weekday soup or part of an exotic weekend menu.

Tom kha ghai

Tom kha ghai (Thai coconut soup)

Thai coconut soup with chicken and mushrooms
Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Soup
Cuisine: Thai
Keyword: chicken, mushrooms, Spicy
Servings: 3 people
Author: Bart van der Lee


  • 250 gr chicken thighs
  • 100 gram button mushrooms
  • 400 ml coconut milk
  • 160 ml coconut cream
  • 1 tsp red curry paste
  • 1 tsp coconut oil
  • 1 thumb ginger
  • 1 stalk lemongrass
  • 1 small shallot
  • 1 clove garlic
  • 2 red chilli
  • 2 tsp fish sauce
  • 1 lime juice
  • 2 Kaffir lime leaf
  • 10 gram fresh Coriander


  • Clean the chicken thighs from fat and impurities, cut into small chunks, and season with salt.
  • Chop the onions, garlic, and ginger and sweat them together in a pot in some coconut oil. Add the red curry paste and sweat for another minute or two.
  • Add the coconut milk, coconut cream, fish sauce, lemongrass, chili, kaffir lime leaves, and simmer for 5 minutes.
  • Add the chicken thighs and mushrooms and simmer for another 15 minutes.
  • Season the soup with lime juice, salt and finish with the coriander leaves.

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By Masterchef: The Professionals Finalist Bart van der Lee

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