Thai Coconut Chicken Soup Tom Kha Gai
Experience the authentic flavors of Thailand with this Thai Coconut Chicken Soup, known as Tom Kha Gai. This comforting, aromatic soup combines tender slices of chicken and earthy mushrooms with the creamy richness of coconut milk, elevated by the vibrant notes of lemongrass, galangal, and kaffir lime leaves. A harmonious blend of fish sauce, fresh lime juice, and palm sugar creates the perfect balance of salty, tangy, and sweet flavors, while a hint of heat from bird’s eye chilies ties it all together. Ready in just 35 minutes, this dish is an ideal choice for a quick yet flavorful meal. Garnished with fresh cilantro and green onions, this traditional Thai soup is both visually stunning and irresistibly delicious—a true centerpiece for any table.
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Recipe Information
Ingredients
- 400 g Chicken breast or thighs (sliced thinly)
- 400 ml Coconut milk
- 400 ml Chicken stock
- 2 Lemongrass stalks (bruised and cut into 2-inch pieces)
- 30 g Galangal (sliced)
- 4 Kaffir lime leaves (torn into large pieces)
- 3 Shallots (sliced)
- 2 Bird's eye chilies (sliced)
- 150 g Mushrooms (e.g., straw mushrooms or button mushrooms, halved)
- 3 tbsp Fish sauce
- 3 tbsp Fresh lime juice
- 1 tbsp Palm sugar (or brown sugar as a substitute)
- 3 tbsp Fresh cilantro (chopped, for garnish)
- 2 Green onions (sliced, for garnish)
- Salt (to taste)
Instructions
In a medium-sized pot, combine the chicken stock, lemongrass, galangal, and kaffir lime leaves. Bring to a boil over medium heat.
Reduce the heat to a simmer and cook for about 5 minutes to infuse the flavors into the broth.
Add the coconut milk and bring back to a gentle simmer. Avoid letting it boil vigorously to preserve the creamy texture.
Add the chicken slices to the soup and cook for 5-7 minutes, or until the chicken is fully cooked.
Stir in the mushrooms, shallots, and bird's eye chilies. Cook for an additional 5 minutes until the mushrooms are tender.
Season the soup with fish sauce, lime juice, and palm sugar. Adjust seasoning to taste, balancing the salty, sour, and sweet flavors.
Remove the pot from heat and discard the lemongrass, galangal, and kaffir lime leaves if desired.
Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve immediately.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 4699 mg | 204% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 52.2 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 317 mg | 24% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4000 mg | 85% | |
*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.
