Thai Galangal Chicken Soup Tom Ka Gai
Transport your taste buds to Thailand with this aromatic and creamy Thai Galangal Chicken Soup, or Tom Ka Gai—a classic dish that strikes the perfect harmony of flavors. Infused with the bold, earthy notes of galangal and lemongrass, the soup is enriched by silky coconut milk and balanced with tangy lime juice, umami-rich fish sauce, and the heat of Thai chilies. Tender chicken breast and mushrooms add heartiness, while kaffir lime leaves lend their signature citrusy fragrance. This quick recipe comes together in about 35 minutes, making it an ideal choice for an exotic yet accessible weeknight meal. Garnished with fresh cilantro and green onions, this vibrant soup is not only a feast for the senses but also a showcase of authentic Thai cooking at its finest. Perfect for fans of comforting soups and Thai cuisine alike.
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Recipe Information
Ingredients
- 300 grams Chicken breast (thinly sliced)
- 400 ml Coconut milk
- 400 ml Chicken broth
- 30 grams Galangal (sliced into thin coins)
- 2 stalks Lemongrass (trimmed and crushed)
- 5 pieces Kaffir lime leaves (torn)
- 150 grams Mushrooms (button or straw, sliced)
- 3 pieces Thai chilies (crushed or halved)
- 3 tbsp Fish sauce
- 3 tbsp Lime juice
- 1 tsp Sugar
- 2 tbsp Cilantro (chopped, for garnishing)
- 2 stalks Green onions (sliced, for garnishing)
- 0.5 tsp Salt
Instructions
Prepare the ingredients by slicing the chicken into thin strips, chopping the mushrooms, and crushing the lemongrass stalks.
In a medium pot, combine the chicken broth, galangal, lemongrass, and torn kaffir lime leaves. Bring to a gentle boil and simmer for 5 minutes to infuse the broth with flavor.
Add the coconut milk to the pot and stir to combine. Continue simmering for another 2–3 minutes.
Add the chicken slices to the pot and cook gently on medium heat until the chicken is cooked through, about 5–7 minutes.
Stir in the mushrooms and Thai chilies. Cook for an additional 3–4 minutes until the mushrooms are tender.
Season the soup with fish sauce, lime juice, sugar, and salt. Taste and adjust seasoning as needed, balancing salty, sour, and sweet flavors.
Remove the soup from heat and discard the lemongrass stalks and galangal slices, if desired.
Ladle the soup into bowls and garnish with chopped cilantro and green onions.
Serve hot and enjoy your authentic Thai Galangal Chicken Soup!
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 5949 mg | 259% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 47.5 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 547 mg | 42% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3455 mg | 74% | |
*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.
