Thai Coconut Milk and Chicken Soup
Immerse yourself in the warm, aromatic flavors of Thailand with this silky Thai Coconut Milk and Chicken Soup, also known as Tom Kha Gai. This fragrant dish combines tender slices of chicken breast, creamy coconut milk, and a harmonious blend of exotic herbs like galangal, lemongrass, and kaffir lime leaves. Enhanced with the earthy richness of mushrooms, a punch of Thai bird's eye chilies, and a zesty splash of lime juice, this soup delivers a perfect balance of creamy, tangy, and spicy notes. Ready in just 35 minutes, it’s an ideal choice for a comforting weeknight meal. Garnished with fresh cilantro and green onions, this authentic Thai creation is a feast for both your taste buds and your senses. Perfect for anyone craving authentic Thai cuisine at home!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 400 milliliters Coconut milk
- 500 milliliters Chicken stock
- 30 grams Galangal, sliced into thin coins
- 2 pieces Lemongrass stalks, bruised and cut into 2-inch segments
- 4 pieces Kaffir lime leaves, torn
- 200 grams Mushrooms, sliced (such as straw mushrooms or button mushrooms)
- 3 pieces Thai bird's eye chilies, crushed
- 3 tablespoons Fish sauce
- 3 tablespoons Fresh lime juice
- 1 teaspoon Sugar
- 2 tablespoons Cilantro leaves, chopped (for garnish)
- 2 pieces Green onions, thinly sliced (for garnish)
Directions
Step 1
Slice the chicken into thin strips or bite-sized pieces and set aside.
Step 2
In a large pot, combine the chicken stock, galangal slices, lemongrass pieces, and torn kaffir lime leaves. Bring the mixture to a light boil over medium heat and let it simmer for 5 minutes to infuse the broth with the aromatic flavors.
Step 3
Add the sliced mushrooms to the pot and simmer for another 2 minutes.
Step 4
Gently stir in the coconut milk and bring the soup to a light simmer. Avoid boiling, as this can cause the coconut milk to separate.
Step 5
Add the chicken strips to the pot and cook for 5-7 minutes, or until the chicken is fully cooked and tender.
Step 6
Reduce the heat to low and stir in the fish sauce, lime juice, sugar, and crushed Thai chilies. Adjust the seasoning to taste, adding more fish sauce for saltiness, lime juice for tanginess, or chilies for extra spice.
Step 7
Remove from heat and ladle the soup into serving bowls.
Step 8
Garnish each bowl with chopped cilantro and thinly sliced green onions. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1864.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1314.8 |
| Total Fat 25.2g | 0% |
| Saturated Fat 5.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 455mg | 0% |
| Sodium 4408.8mg | 0% |
| Total Carbohydrate 85.4g | 0% |
| Dietary Fiber 3.9g | 0% |
| Total Sugars 41.0g | |
| Protein 185.1g | 0% |
| Vitamin D 85IU | 0% |
| Calcium 243.4mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 3322.4mg | 0% |
Source of Calories