Tom Ka Gai Spicy Chicken Soup W Coconut Milk
Dive into the aromatic world of Thai cuisine with Tom Ka Gai, a spicy chicken soup infused with the rich creaminess of coconut milk. This comforting classic balances tangy, salty, and spicy flavors with key ingredients like tender chicken, fragrant lemongrass, zesty kaffir lime leaves, and fiery bird’s eye chilies. Enhanced by the earthy depth of galangal and the subtle sweetness of mushrooms, this soup is a vibrant explosion of Southeast Asian flavors. Perfect for cool evenings or anytime you're craving something nourishing yet indulgent, this one-pot dish is surprisingly easy to make and ready in just 45 minutes. Serve it steaming hot, garnished with fresh cilantro and green onions, and pair with jasmine rice for a complete meal that will transport your taste buds straight to Thailand.
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Recipe Information
Ingredients
- 400 grams Chicken breast or thighs, thinly sliced
- 4 cups Chicken stock or broth
- 2 cups Coconut milk
- 2 Lemongrass stalks, smashed and cut into 2-inch pieces
- 4 slices Galangal, thinly sliced
- 4 Kaffir lime leaves, torn
- 3 Bird’s eye chilies, sliced
- 200 grams Mushrooms, such as straw mushrooms or button mushrooms, halved
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Green onions, thinly sliced
- Salt, to taste
- Cooked jasmine rice (optional, for serving)
Instructions
Prepare the ingredients: Thinly slice the chicken into bite-sized pieces, halve the mushrooms, and smash the lemongrass stalks. Tear the kaffir lime leaves to release their aroma.
In a large pot, bring the chicken stock to a gentle boil over medium heat.
Add the smashed lemongrass, galangal slices, and kaffir lime leaves to the pot. Let it simmer for 5 minutes to infuse the broth with fragrant, herbal flavors.
Reduce the heat to medium-low and add the coconut milk. Stir well and allow the mixture to heat through, being careful not to let it boil to avoid curdling.
Add the sliced chicken to the pot and let it cook for about 5-7 minutes, or until it is fully cooked and tender.
Stir in the mushrooms and continue to simmer for an additional 5 minutes until the mushrooms are softened.
Add the bird’s eye chilies, fish sauce, sugar, and lime juice. Stir gently and taste the soup. Adjust the seasoning with fish sauce, lime juice, or a pinch of salt if needed.
Once the flavors are balanced to your liking, remove the pot from heat. Discard the lemongrass, galangal, and kaffir lime leaves if preferred.
Garnish the soup with freshly chopped cilantro and sliced green onions before serving.
Serve hot in bowls, optionally accompanied by steamed jasmine rice on the side for a complete meal.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7995 mg | 348% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 46.2 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2738 mg | 58% | |
*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.
