Thai Coconut Chicken Soup
Transport your taste buds to the heart of Thailand with this creamy, aromatic Thai Coconut Chicken Soup, also known as Tom Kha Gai. A harmonious balance of rich coconut milk, tender slices of chicken, and earthy mushrooms is infused with the bold flavors of lemongrass, galangal, and kaffir lime leaves. A touch of fish sauce, freshly squeezed lime juice, and a hint of palm sugar create a bright, savory broth that’s both comforting and invigorating. Spicy red Thai chilies bring just the right amount of heat, while fresh cilantro and green onions add a vibrant, herbaceous finish. Ready in just 30 minutes, this quick and authentic recipe is perfect for weeknight dinners or as a starter for a Thai-inspired feast. Enjoy its fragrant allure and warm, velvety texture with every bite!
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Recipe Information
Ingredients
- 450 grams Chicken breast, thinly sliced
- 400 ml Coconut milk
- 500 ml Chicken broth
- 2 pieces Lemongrass stalks, bruised
- 20 grams Galangal, thinly sliced
- 6 pieces Kaffir lime leaves, torn
- 150 grams Mushrooms, sliced (e.g., straw mushrooms or white mushrooms)
- 3 tablespoons Fish sauce
- 2 tablespoons Lime juice, freshly squeezed
- 2 teaspoons Palm sugar (or brown sugar)
- 3 pieces Red Thai chilies, sliced (adjust to taste)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 2 tablespoons Green onions, thinly sliced (optional for garnish)
Instructions
In a medium-sized pot, heat the chicken broth over medium heat until it starts to simmer.
Add the bruised lemongrass stalks, sliced galangal, and torn kaffir lime leaves to the broth. Let them simmer for 5-7 minutes to infuse the broth with their flavors.
Pour in the coconut milk and stir to combine. Allow the mixture to warm up, but do not let it boil to prevent curdling.
Add the thinly sliced chicken breast and cook for 5-7 minutes, or until the chicken is just cooked through.
Stir in the mushrooms and let them simmer for 2-3 minutes until tender.
Add the fish sauce, lime juice, and palm sugar to the soup. Stir well and taste to adjust the seasoning as needed.
Add the sliced red Thai chilies, adjusting the quantity based on your desired spice level.
Remove the lemongrass stalks and kaffir lime leaves before serving, if desired.
Ladle the soup into serving bowls and garnish with fresh cilantro and green onions, if using.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 10.8 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 720 mg | 15% | |
*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.
