Thai Chicken and Coconut Soup Tom Kha Kai
Delight your taste buds with the rich and aromatic flavors of Thai Chicken and Coconut Soup, known as Tom Kha Kai. This classic Thai recipe combines tender slices of chicken breast with creamy coconut milk, infused with the vibrant aromas of bruised lemongrass, tangy kaffir lime leaves, and earthy galangal. A harmonious balance of sweet, sour, salty, and spicy flavors comes together with fish sauce, lime juice, and a touch of sugar, while mushrooms and fiery Thai bird's eye chilies add depth and heat. Ready in just 40 minutes, this comforting soup is perfect for a quick dinner or an exotic starter, garnished with fresh cilantro and green onions for a burst of freshness. Serve it hot with steamed jasmine rice for a complete and satisfying meal that brings the authentic taste of Thailand to your table. Keywords: Thai chicken soup, Tom Kha Kai recipe, coconut milk soup, Thai cuisine, easy Thai soup.
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Ingredients
- 500 grams Chicken breast (thinly sliced)
- 400 ml Coconut milk
- 500 ml Chicken stock
- 2 stalks Lemongrass stalks (bruised and cut into 3-inch pieces)
- 50 grams Galangal (sliced thinly)
- 5 leaves Kaffir lime leaves (torn into pieces)
- 200 grams Mushrooms (sliced, e.g., button or shiitake)
- 3 Thai bird's eye chilies (smashed)
- 3 tbsp Fish sauce
- 2 tsp Sugar
- 4 tbsp Lime juice
- 2 tbsp Fresh cilantro leaves (chopped, for garnish)
- 2 Green onions (sliced, for garnish)
- 1 tsp Salt
Directions
Step 1
In a medium pot, combine chicken stock, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle boil over medium heat.
Step 2
Reduce the heat to a simmer and let the broth infuse with the aromatic ingredients for about 10 minutes.
Step 3
Add the thinly sliced chicken to the pot and cook for 5 minutes, or until the chicken is just cooked through.
Step 4
Add the sliced mushrooms and chilies to the pot and simmer for another 5 minutes.
Step 5
Stir in the fish sauce, sugar, and salt. Taste and adjust seasoning as needed. The soup should have a balance of salty, spicy, sweet, and sour flavors.
Step 6
Remove the pot from heat and stir in the lime juice to finish the soup.
Step 7
Ladle the soup into bowls and garnish each serving with fresh cilantro and sliced green onions.
Step 8
Serve the soup hot with steamed jasmine rice on the side, if desired.
Nutrition Facts
| Serving size | (1992.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1302.0 |
| Total Fat 23.2g | 0% |
| Saturated Fat 5.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 453.5mg | 0% |
| Sodium 6668.4mg | 0% |
| Total Carbohydrate 100.9g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 47.0g | |
| Protein 184.2g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 279.9mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 3748.7mg | 0% |
Source of Calories