Description
Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a warm, creamy, and aromatic dish made with coconut milk, tender chicken, mushrooms, and a fragrant mix of lemongrass, lime, and ginger. It’s comforting, slightly spicy, and full of authentic Thai flavor—perfect for a cozy meal or impressive starter.
Ingredients
Scale
Soup Base
- 1 tablespoon oil (coconut or vegetable)
- 1 tablespoon fresh grated ginger or galangal
- 2 stalks lemongrass, trimmed and smashed
- 3 kaffir lime leaves (optional)
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 1 cup sliced mushrooms (shiitake or white)
Seasonings and Garnishes
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1–2 Thai chilies or 1/4 teaspoon chili flakes (optional, to taste)
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Heat Aromatics: In a large pot, heat the oil over medium heat. Add the fresh grated ginger, smashed lemongrass stalks, and kaffir lime leaves. Sauté for 1–2 minutes until fragrant to release their essential oils and flavors.
- Simmer Broth: Pour in the chicken broth and bring it to a gentle simmer. Let it simmer for 5 minutes to allow the aromatics to infuse deeply into the broth, building the soup’s flavor foundation.
- Add Coconut Milk and Chicken: Stir in the coconut milk, then add the thinly sliced chicken breasts or thighs along with the sliced mushrooms. Cook for 10–15 minutes over medium heat until the chicken is fully cooked through and the mushrooms are tender.
- Season the Soup: Stir in the fish sauce, lime juice, sugar, and if desired, Thai chilies or chili flakes. Taste the soup and adjust seasoning as needed to balance salty, sour, and spicy flavors.
- Finish and Serve: Remove the lemongrass stalks and kaffir lime leaves before serving. Garnish with chopped cilantro and offer lime wedges on the side for extra brightness.
Notes
- If you can’t find kaffir lime leaves or lemongrass, substitute with lime zest and extra ginger to approximate the flavor.
- For a vegetarian version, replace chicken with firm tofu and use soy sauce instead of fish sauce.
- Adjust chili quantity according to your spice preference; start with less and add more gradually.
- Use fresh ingredients whenever possible for the best authentic taste.
