Thai Chicken Coconut Soup
Indulge in the vibrant, comforting flavors of Thai Chicken Coconut Soup, a culinary masterpiece that perfectly balances creamy coconut milk with aromatic lemongrass, galangal, and kaffir lime leaves. This quick and easy soup recipe comes together in just 40 minutes and features tender chicken, mushrooms, and cherry tomatoes simmered in a fragrant Thai red curry broth. Enhanced with splashes of fish sauce, fresh lime juice, and a hint of spice from optional Thai bird’s eye chili, each spoonful is an explosion of tangy, savory, and mildly spicy goodness. Garnished with fresh cilantro and green onions, this classic Thai soup, also known as Tom Kha Gai, is a soul-warming dish that’s ideal as a light lunch or flavorful appetizer. Perfect for serving up to four, it’s a must-try for lovers of Thai cuisine!
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 4 cups Coconut milk
- 2 cups Chicken broth
- 2 stalks (trimmed and smashed) Lemongrass
- 4 slices (fresh or frozen, peeled) Galangal
- 5 leaves (torn) Kaffir lime leaves
- 2 tablespoons Thai red curry paste
- 3 tablespoons Fish sauce
- 1 teaspoon Sugar
- 1 cup (sliced) Mushrooms
- 1 cup (halved) Cherry tomatoes
- 2 tablespoons Lime juice
- 1 handful (chopped, for garnish) Fresh cilantro
- 2 pieces (sliced, optional for spice) Thai bird's eye chili
- 2 stalks (chopped, for garnish) Green onions
Instructions
Cut the chicken breasts into thin bite-sized pieces and set aside.
In a large pot, combine the chicken broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer over medium heat and let it infuse for 5-7 minutes.
Add the Thai red curry paste to the pot and stir well until dissolved into the liquid.
Add the sliced chicken pieces to the pot and simmer for 5-7 minutes, or until the chicken is cooked through.
Stir in the mushrooms, cherry tomatoes, fish sauce, and sugar. Simmer for an additional 5 minutes until the vegetables are tender.
Remove the lemongrass and galangal slices from the soup using a slotted spoon and discard them.
Add the lime juice to the pot, stirring well to combine.
Taste the soup and adjust seasoning as desired. Add more fish sauce for saltiness or lime juice for tanginess.
Ladle the soup into serving bowls and garnish with freshly chopped cilantro, green onions, and sliced Thai bird's eye chili if desired.
Serve immediately and enjoy the harmonious flavors of this Thai Chicken Coconut Soup!
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 6838 mg | 297% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 84.9 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4487 mg | 95% | |
*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.
