Tom Ka Kai Thai Coconut Chicken Soup
Transport your taste buds straight to Thailand with this aromatic and creamy **Tom Ka Kai Thai Coconut Chicken Soup**. This beloved classic combines tender chicken slices and earthy mushrooms with a rich coconut milk base, infused with the vibrant flavors of galangal, lemongrass, and kaffir lime leaves. A splash of tangy lime juice, a hint of palm sugar, and a kick of Thai chilies create a perfect harmony of sweet, sour, salty, and spicy notes that define authentic Thai cuisine. Ready in just 35 minutes, this hearty soup is ideal as a comforting appetizer or a satisfying main dish when paired with steamed jasmine rice. Garnished with fresh cilantro and green onions, each bowl is a tantalizingly fragrant journey into the heart of Thai cooking. Whether you're a seasoned home chef or new to global flavors, this easy-to-follow recipe will make you fall in love with Thai soup culture!
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Recipe Information
Ingredients
- 400 grams Chicken breast or thigh (sliced into thin strips)
- 400 ml Coconut milk
- 500 ml Chicken stock
- 2 whole Fresh lemongrass stalks (trimmed and lightly crushed)
- 20 grams Galangal (sliced)
- 4 whole Kaffir lime leaves (torn into pieces)
- 150 grams Button mushrooms (sliced)
- 3 whole Thai chilies (sliced, or to taste)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Palm sugar or brown sugar
- 100 grams Cherry tomatoes (halved, optional)
- 2 tablespoons Cilantro (fresh, chopped)
- 2 tablespoons Green onions (chopped)
Instructions
In a medium-sized pot, combine the chicken stock and coconut milk. Heat over medium heat until it comes to a gentle simmer, stirring occasionally.
Add the crushed lemongrass, sliced galangal, and torn kaffir lime leaves to the pot. Simmer for 5–7 minutes to infuse the broth with the aromatic flavors.
Add the sliced chicken to the pot and cook for 5–6 minutes, or until the chicken is cooked through.
Stir in the mushrooms, cherry tomatoes (if using), and Thai chilies. Simmer for another 3–5 minutes until the vegetables have softened slightly.
Season the soup with fish sauce, lime juice, and palm sugar. Taste and adjust the seasoning as needed, balancing the salty, sour, and sweet flavors.
Turn off the heat and garnish the soup with fresh cilantro and green onions.
Serve hot as an appetizer or as a main course with steamed jasmine rice on the side.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 12.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 621 mg | 13% | |
*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.
