Thai Coconut Soup
Indulge in the rich and aromatic flavors of *Thai Coconut Soup* (Tom Kha Gai), a traditional Thai dish that brings together velvety coconut milk, zesty lime, fragrant lemongrass, and the warming heat of red chili peppers. This comforting soup combines tender chicken breast, earthy mushrooms, and the citrusy notes of galangal and lime leaves, creating a perfect balance of savory, tangy, and mildly spicy flavors. Ready in just 45 minutes, this recipe is ideal for a quick yet impressively flavorful meal. Garnished with fresh coriander for a vibrant finish, this gluten-free soup can be served on its own or paired with steamed jasmine rice for a heartier option. Whether you're a fan of Thai cuisine or looking to try something new, this Thai Coconut Soup recipe is guaranteed to delight your taste buds and transport you to the bustling streets of Thailand.
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Recipe Information
Ingredients
- 400 ml coconut milk
- 500 ml chicken stock
- 2 lemongrass stalks
- 20 grams galangal
- 4 lime leaves
- 150 grams mushrooms
- 300 grams boneless chicken breast
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 2 red chili peppers
- 20 grams fresh coriander
- 0.5 teaspoon salt
Instructions
Start by preparing your ingredients: smash the lemongrass stalks with the flat side of a knife and cut them into 2-inch pieces. Slice the galangal thinly and tear the lime leaves into halves.
Clean and slice the mushrooms. Thinly slice the chicken breast into bite-sized pieces. Finely chop the red chili peppers.
In a large saucepan, combine coconut milk and chicken stock. Bring it to a gentle boil over medium heat.
Add the lemongrass, galangal, and lime leaves to the saucepan. Let them simmer for about 5 minutes to infuse the flavor.
Add the sliced chicken to the saucepan and simmer for 10 minutes until the chicken is cooked through.
Stir in the mushrooms, fish sauce, and sugar. Cook for another 5 minutes until the mushrooms are tender.
Add lime juice, sliced chili peppers, and salt to the soup. Adjust seasoning as needed.
Remove the pot from heat and discard the lemongrass, galangal, and lime leaves.
Garnish with freshly chopped coriander before serving.
Serve hot in bowls with optional steamed rice on the side.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 6431 mg | 280% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 53.3 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3560 mg | 76% | |
*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.
