Quick and Easy Tom Kha Gai
Warm up with a comforting bowl of Quick and Easy Tom Kha Gai, a simplified take on Thailand's beloved coconut chicken soup. This recipe balances creamy coconut milk with the bright, aromatic flavors of lemongrass, galangal, and kaffir lime leaves, creating a fragrant base that's ready in just 30 minutes. Tender chicken, earthy mushrooms, and a touch of heat from Thai bird's eye chilies make this dish as hearty as it is flavorful. A splash of lime juice and fish sauce adds the perfect tangy-savory finish, while chopped cilantro and green onions provide a fresh, colorful garnish. Serve it with jasmine rice for a complete weeknight meal that's as delicious as it is effortless. Ideal for fans of quick Thai recipes, this dish is a must-try for those seeking an authentic, yet approachable, taste of Southeast Asia.
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Recipe Information
Ingredients
- 4 cups Coconut milk
- 1 pound Chicken breast, sliced thinly
- 2 cups Chicken broth
- 2 stalks Lemongrass stalks, bruised and cut into 3-inch pieces
- 2 tablespoons Galangal root, thinly sliced (or ginger as a substitute)
- 4 leaves Kaffir lime leaves, torn into chunks
- 1 cup Mushrooms, sliced (shiitake or button)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Palm sugar (or light brown sugar)
- 2 chilies Thai bird's eye chilies, sliced (adjust to taste)
- 2 tablespoons Cilantro, chopped (for garnish)
- 2 stalks Green onion, thinly sliced (for garnish)
- 1 cup Cooked jasmine rice (optional, for serving)
Instructions
In a large pot, combine the coconut milk and chicken broth. Heat over medium heat until the mixture begins to simmer gently.
Add the lemongrass, galangal (or ginger), and kaffir lime leaves to the pot. Let them simmer for 5-7 minutes to infuse the broth with their aroma and flavor.
Add the thinly sliced chicken breast to the pot and simmer for 5 minutes, or until the chicken is just cooked through.
Stir in the mushrooms and cook for another 3 minutes, until they are tender.
Add the fish sauce, lime juice, palm sugar, and sliced chilies to the soup. Taste and adjust the seasoning as needed. You can add more fish sauce for saltiness, lime juice for tanginess, or sugar to balance flavors.
Remove the pot from heat. Discard the lemongrass, galangal, and kaffir lime leaves before serving, if desired.
Ladle the soup into bowls and garnish with chopped cilantro and green onions.
Serve hot, with a side of jasmine rice if desired, for a complete and satisfying meal.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 86.8 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
