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–+ servings
Sabrina Hermes

Tom Kha Gai (Thai Coconut Chicken Soup) delights with flavor!

Tom Kha Gai is a flavorful Thai coconut chicken soup that combines rich coconut milk with tender chicken and aromatic herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large pot, combine the coconut milk and chicken broth. Bring to a gentle simmer over medium heat.
  2. 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.
  3. Add the sliced chicken and mushrooms to the pot. Cook until the chicken is fully cooked, about 5-7 minutes.
  4. Stir in the smashed bird's eye chilies, fish sauce, lime juice, and brown sugar. Adjust the seasoning to taste.
  5. Remove from heat and discard the lemongrass and galangal slices.
  6. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 8gProtein: 25gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 7gCholesterol: 70mgSodium: 800mgFiber: 1gSugar: 3g

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.

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