Thai Chicken Soup with Coconut Tom Ka
Indulge in the rich, aromatic flavors of Thai Chicken Soup with Coconut Tom Ka, a comforting classic that brings the vibrant taste of Thailand straight to your kitchen. This creamy coconut milk-based soup is infused with the bold, citrusy notes of lemongrass, galangal, and kaffir lime leaves, creating an irresistible depth of flavor. Tender slices of chicken breast and earthy mushrooms are simmered to perfection, while fish sauce, lime juice, and a touch of red chili balance the creaminess with savory and tangy highlights. Ready in just 40 minutes, this easy-to-make dish is ideal for a quick dinner or a cozy night in. Garnished with fresh cilantro and green onions, and perfect when paired with jasmine rice, this flavorful soup will quickly become a household favorite. Perfect for fans of Thai cuisine, this Tom Ka soup recipe is a must-try for your next meal adventure!
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Recipe Information
Ingredients
- 500 grams Chicken breast, thinly sliced
- 400 ml Coconut milk
- 500 ml Chicken stock
- 2 pieces Lemongrass stalks, smashed
- 50 grams Galangal, sliced
- 6 pieces Kaffir lime leaves, torn
- 200 grams Mushrooms (e.g., button or oyster), sliced
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 teaspoon Sugar
- 2 pieces Red chili, sliced (adjust for spice preference)
- 2 tablespoons Fresh cilantro, chopped
- 2 stalks Green onions, chopped
- Salt (optional, to taste)
Instructions
Prepare the ingredients by slicing the chicken, mushrooms, galangal, and chili, and smashing the lemongrass stalks.
In a medium-sized pot, bring the chicken stock to a gentle boil over medium heat.
Add the smashed lemongrass, sliced galangal, and torn kaffir lime leaves to the pot. Simmer for 5 minutes to release the aromatic flavors.
Add the coconut milk to the pot and stir well to combine.
Add the sliced chicken to the soup. Simmer for 7–8 minutes until the chicken is cooked through.
Stir in the mushrooms, and cook for another 5 minutes until tender.
Add the fish sauce, lime juice, sugar, and sliced red chili to the soup. Stir well and adjust seasoning if needed.
Remove the pot from the heat and ladle the soup into serving bowls.
Garnish each bowl with fresh cilantro and green onions before serving.
Serve hot with jasmine rice or on its own for a comforting and flavorful meal.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 43.2 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 211 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3065 mg | 65% | |
*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.
