Tom Kha Gai (Thai Coconut Chicken Soup) delights with flavor!
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Tom Kha Gai is a flavorful Thai coconut chicken soup that combines rich coconut milk with tender chicken and aromatic herbs.
- Author: Sabrina Hermes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Gluten Free
- 2 cups coconut milk
- 2 cups chicken broth
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 stalk lemongrass, trimmed and smashed
- 3–4 slices galangal (or ginger if unavailable)
- 3–4 kaffir lime leaves, torn
- 1 cup mushrooms, sliced (shiitake or button)
- 1–2 Thai bird’s eye chilies, smashed (adjust for spice preference)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Fresh cilantro, for garnish
- Lime wedges, for serving
- In a large pot, combine the coconut milk and chicken broth. Bring to a gentle simmer over medium heat.
- Add the smashed lemongrass, galangal slices, and torn kaffir lime leaves to the pot. Let it simmer for about 5 minutes to infuse the flavors.
- Add the sliced chicken and mushrooms to the pot. Cook until the chicken is fully cooked, about 5-7 minutes.
- Stir in the smashed bird’s eye chilies, fish sauce, lime juice, and brown sugar. Adjust the seasoning to taste.
- Remove from heat and discard the lemongrass and galangal slices.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Add fresh vegetables like spinach or bok choy for extra nutrition and color.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg