Tom Kha Kai Chicken Coconut Soup
Warm up with the exotic and comforting flavors of Tom Kha Kai Chicken Coconut Soup, a beloved Thai classic that’s creamy, fragrant, and bursting with vibrant ingredients. This rich, velvety soup combines succulent slices of chicken breast with earthy mushrooms, all simmered in a luscious coconut milk and chicken broth base infused with the bold aromatics of galangal, lemongrass, and kaffir lime leaves. Balanced with tangy fresh lime juice, savory fish sauce, and a hint of sweetness from palm sugar, this dish offers a perfect harmony of sweet, sour, salty, and spicy flavors. Garnished with fresh cilantro and green onions, it’s an irresistible choice for both weeknight dinners and special occasions. Ready in just 40 minutes, this gluten-free, crowd-pleasing recipe serves four and pairs beautifully with jasmine rice or as a starter for your Thai-inspired feast.
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Recipe Information
Ingredients
- 3 cups Coconut milk
- 1 lb Chicken breast (sliced thinly)
- 2 cups Chicken broth
- 3 slices Galangal (sliced thinly)
- 2 stalks Lemongrass (cut into 2-inch pieces and bruised)
- 5 leaves Kaffir lime leaves (torn into pieces)
- 1 cup Mushrooms (button or oyster, sliced)
- 2 tbsp Fish sauce
- 3 tbsp Lime juice (freshly squeezed)
- 1 tsp Palm sugar (or brown sugar)
- 2 pieces Thai chili peppers (smashed, optional)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 2 tbsp Green onions (sliced, for garnish)
- 0.5 tsp Salt
Instructions
In a large pot, heat the chicken broth and coconut milk over medium heat. Bring to a gentle simmer.
Add the galangal slices, bruised lemongrass stalks, and torn kaffir lime leaves to the pot. Simmer for 5 minutes to infuse the flavors.
Reduce the heat to low and add the thinly sliced chicken breast to the pot. Cook for 7-10 minutes or until the chicken is fully cooked and tender.
Add the sliced mushrooms to the soup and simmer for an additional 5 minutes until the mushrooms are tender.
Stir in the fish sauce, lime juice, and palm sugar. Taste and adjust seasoning by adding more fish sauce, lime juice, or sugar as needed. Add the smashed Thai chili peppers at this stage if you prefer a spicier soup.
Season with salt and stir gently to combine.
Remove the lemongrass pieces and galangal slices before serving, as they are not meant to be eaten directly.
Ladle the soup into bowls and garnish with chopped fresh cilantro and sliced green onions.
Serve hot and enjoy this flavorful and aromatic soup!
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 14.9 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 755 mg | 16% | |
*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.
