Thai Chicken Soup with Coconut Tom Kha Kai
Dive into the vibrant flavors of Thailand with this Thai Chicken Soup with Coconut, also known as Tom Kha Kai. This aromatic soup is a harmonious blend of creamy coconut milk, tender chicken, and earthy mushrooms, all infused with the bold scents of lemongrass, galangal, and kaffir lime leaves. The addition of Thai bird's eye chilies and fresh lime juice brings a perfect balance of heat and tang, while fish sauce and a touch of palm sugar round out the savory-sweet profile. Ready in just 35 minutes, this easy-to-make comfort dish is a true delight for your taste buds. Serve it hot, garnished with fresh cilantro and green onions, for the ultimate authentic Thai experience. Perfect as a starter or a light meal, this gluten-free recipe is destined to become a favorite in your home.
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Recipe Information
Ingredients
- 450 grams Chicken breast or thigh (boneless, skinless)
- 400 ml Coconut milk
- 500 ml Chicken stock
- 2 Lemongrass stalks
- 5 cm Galangal (sliced)
- 5 Kaffir lime leaves
- 200 grams Mushrooms (such as oyster or button, sliced)
- 3 Thai bird's eye chilies (smashed)
- 2 Shallots (halved)
- 3 tablespoons Fish sauce
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Palm sugar (or brown sugar)
- 2 tablespoons Cilantro (chopped, for garnish)
- 2 tablespoons Green onions (chopped, for garnish)
- 1 teaspoon Salt
- 200 ml Water
Instructions
Prepare the ingredients: Slice the chicken into thin strips. Bruise the lemongrass stalks and cut them into 2-3 inch pieces. Peel and slice the galangal into thin pieces. Tear the kaffir lime leaves into halves for better aroma.
In a medium saucepan, combine the chicken stock and water. Bring to a gentle boil over medium heat.
Add the lemongrass, galangal, kaffir lime leaves, shallots, and Thai bird's eye chilies to the pot. Simmer for about 5 minutes to release the aromatics.
Lower the heat to medium-low and add the coconut milk, stirring gently to combine. Allow it to heat up but avoid boiling to prevent curdling.
Add the chicken slices to the soup and cook for 5-7 minutes, or until the chicken is fully cooked and tender.
Stir in the mushrooms and cook for another 5 minutes until softened.
Season the soup with fish sauce, lime juice, palm sugar, and salt. Taste the soup and adjust the balance of flavors, adding more lime juice for acidity, fish sauce for saltiness, or palm sugar for sweetness as needed.
Remove the soup from heat and discard the lemongrass stalks, galangal slices, and kaffir lime leaves (if desired).
Ladle the soup into bowls and garnish with chopped cilantro and green onions.
Serve hot and enjoy this flavorful Thai classic!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.2 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1067 mg | 23% | |
*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.
