Tom Kha Gai (Thai Coconut Chicken Soup)
Transport your taste buds to Thailand with this rich and aromatic Tom Kha Gai (Thai Coconut Chicken Soup) recipe. This creamy, tangy, and subtly spicy dish is a harmonious blend of coconut milk, tender chicken, and earthy mushrooms, infused with fragrant lemongrass, kaffir lime leaves, and galangal. Perfect for cozy nights, this 40-minute soup strikes a balance between savory and citrusy with the addition of fish sauce, lime juice, and a hint of palm sugar. Customize the heat with optional Thai chili peppers and finish with a vibrant garnish of fresh cilantro. Whether you’re craving a quick weeknight meal or looking to explore authentic Thai flavors, this classic soup is sure to become a favorite. Keywords: Thai coconut chicken soup, Tom Kha Gai, authentic Thai recipe, coconut milk soup, easy Thai soup recipe.
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Ingredients
- 400 ml coconut milk
- 300 g chicken breast (sliced thinly)
- 500 ml chicken broth
- 2 lemongrass stalks
- 5 slices galangal root (sliced)
- 4 kaffir lime leaves
- 150 g button mushrooms (halved)
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 2 Thai chili peppers (optional)
- 1 handful fresh cilantro (for garnish)
- 1 tsp palm sugar
Directions
Step 1
Prepare the ingredients by slicing the chicken breast thinly, cutting the mushrooms in halves, and slicing the galangal root. Bruise the lemongrass stalks by flattening them with the side of a knife to release their flavor.
Step 2
In a medium-sized pot, combine the chicken broth and coconut milk. Bring it to a gentle boil over medium heat.
Step 3
Add the galangal slices, bruised lemongrass stalks, and kaffir lime leaves to the pot. Let it simmer for about 5 minutes to infuse the broth with the aromas of the herbs.
Step 4
Add the thinly sliced chicken into the pot and stir gently. Cook the chicken until it turns white and tender, about 7-10 minutes.
Step 5
Stir in the button mushrooms and simmer for another 5 minutes until they are cooked through.
Step 6
Season the soup with fish sauce, lime juice, and palm sugar. Adjust according to your taste preference. If using Thai chili peppers, slice them and add to the soup for spiciness.
Step 7
Remove the soup from heat and let it sit for a few minutes to deepen the flavors.
Step 8
Serve the soup hot, garnished with fresh cilantro on top.
Nutrition Facts
| Serving size | (1769.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 910.6 |
| Total Fat 12.1g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 240mg | 0% |
| Sodium 3948.0mg | 0% |
| Total Carbohydrate 102.1g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 43.7g | |
| Protein 110.6g | 0% |
| Vitamin D 14.0IU | 0% |
| Calcium 288.6mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 4320.6mg | 0% |
Source of Calories