Thai Coconut Ginger Soup or Tom Kha Gai
Warm, fragrant, and utterly comforting, Thai Coconut Ginger Soup, or Tom Kha Gai, is a luscious blend of creamy coconut milk, tender chicken, and aromatic herbs. This classic Thai soup balances tangy lime juice, savory fish sauce, earthy galangal (or ginger), and vibrant lemongrass for an explosion of flavors in every spoonful. Infused with kaffir lime leaves and spiced with Thai bird's eye chilies, it offers just the right amount of heat while remaining deeply soothing. Packed with mushrooms for a hearty texture and finished with fresh cilantro and green onions, this 40-minute recipe is perfect as a light appetizer or a satisfying main course when served with jasmine rice. It's an elegant fusion of flavors that delivers on both authenticity and simplicity—a must-try for lovers of Thai cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken breast (boneless, skinless)
- 800 milliliters Coconut milk
- 500 milliliters Chicken broth
- 50 grams Galangal (or substitute with ginger, thinly sliced)
- 2 pieces Lemongrass stalks, bruised and cut into 2-inch pieces
- 4 leaves Kaffir lime leaves, torn
- 2 pieces Thai bird's eye chilies, sliced (adjust for spice level)
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 200 grams Mushrooms (button or straw mushrooms, halved)
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 pieces Green onions (sliced, for garnish)
Instructions
1. Prepare the chicken by slicing it into thin strips, about 1/4 inch thick. Set aside.
2. In a large soup pot over medium heat, combine the coconut milk and chicken broth. Stir gently to mix.
3. Add the galangal or ginger slices, bruised lemongrass stalks, and torn kaffir lime leaves to the pot. Bring the mixture to a gentle simmer and allow the aromatics to infuse for 5–7 minutes.
4. Add the chicken strips to the simmering broth and cook for 5–6 minutes, or until the chicken is cooked through and tender.
5. Stir in the mushrooms and sliced chilies. Continue simmering for 4–5 minutes until the mushrooms are tender.
6. Season the soup with fish sauce, lime juice, and sugar. Stir gently to combine. Taste the soup and adjust seasoning if needed—add more lime juice for tanginess, fish sauce for saltiness, or chilies for heat.
7. Remove the pot from heat and discard the lemongrass stalks, galangal slices, and kaffir lime leaves (if desired for a smoother texture).
8. Ladle the soup into bowls and garnish with freshly chopped cilantro and green onions.
9. Serve the soup hot and enjoy it on its own or with steamed jasmine rice for a complete meal.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 6% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 17.5 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 954 mg | 20% | |
*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.
