Description
This Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a fragrant and creamy soup combining tender chicken, aromatic herbs, fresh vegetables, and rich coconut milk. It offers a perfect balance of spicy, sour, and savory flavors, making it a comforting yet vibrant dish that’s easy to prepare in about 35 minutes.
Ingredients
Scale
Protein
- 14 ounces boneless, skinless chicken breast or thighs, thinly sliced
Broth & Aromatics
- 13.5 fluid ounces full-fat coconut milk
- 2 cups low-sodium chicken stock
- 2 stalks lemongrass, trimmed and smashed
- 5 slices fresh galangal or 2 slices fresh ginger
- 4 kaffir lime leaves, torn
- 3 Thai bird’s eye chilies, lightly crushed, or to taste
- 2 cloves garlic, smashed
Vegetables
- 7 ounces oyster mushrooms or button mushrooms, sliced
- 1 medium tomato, cut into wedges
- 1 small onion, thinly sliced
Seasonings & Garnishes
- 2 tablespoons fish sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon palm sugar or light brown sugar
- Fresh cilantro leaves for garnish
- Sliced red chili (optional)
- Extra lime wedges for serving
Instructions
- Prepare the broth: In a medium pot, combine chicken stock, coconut milk, lemongrass, galangal, kaffir lime leaves, Thai bird’s eye chilies, and smashed garlic. Bring the mixture to a gentle simmer over medium heat to infuse the broth with aromatic flavors.
- Cook the chicken: Add the thinly sliced chicken to the simmering broth. Let it cook gently for 5 to 7 minutes until the chicken is fully cooked and tender.
- Add vegetables: Stir in the sliced mushrooms, tomato wedges, and thinly sliced onion. Continue to simmer for another 5 to 7 minutes until the vegetables are tender but still retain their texture.
- Season the soup: Mix in fish sauce, freshly squeezed lime juice, and palm sugar. Taste the broth and adjust the seasoning balance, adding more lime juice for acidity, fish sauce for saltiness, or sugar for sweetness as needed.
- Finish the soup: Remove the pot from heat. Carefully discard the lemongrass stalks, galangal slices, and kaffir lime leaves from the broth to avoid any tough textures.
- Serve and garnish: Ladle the soup into serving bowls. Garnish with fresh cilantro leaves, sliced red chili if desired, and provide extra lime wedges on the side for added brightness.
Notes
- Galangal can be substituted with fresh ginger if unavailable; however, galangal provides a more authentic flavor.
- Adjust the number of bird’s eye chilies according to your spice preference, or omit them for a milder soup.
- This soup is traditionally made with coconut milk to achieve its creamy texture; light coconut milk may be used for lower fat content but will reduce richness.
- Use low-sodium chicken stock to better control the saltiness of the soup.
- For a vegetarian or vegan option, replace chicken with tofu and chicken stock with vegetable broth, and omit fish sauce or use a vegan alternative.
