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Tom Kha Gai (Thai Coconut Chicken Soup) Recipe

Tom Kha Gai is a creamy, tangy Thai coconut chicken soup infused with aromatic lemongrass, galangal, and lime. This simple recipe delivers rich, authentic flavors that will delight your taste buds!
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Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 stalk lemongrass cut into 3-inch pieces and smashed
  • 3-4 slices galangal or ginger, if unavailable
  • 4-5 kaffir lime leaves torn (optional but recommended)
  • 1 medium onion sliced
  • 3 cups chicken broth
  • 1 can 13.5 oz coconut milk
  • 1 cup mushrooms sliced (shiitake or button)
  • 1 lb boneless skinless chicken breast or thigh, thinly sliced
  • 2-3 Thai red chilies sliced (adjust to desired spice level)
  • 1-2 tablespoons fish sauce to taste
  • 1-2 tablespoons fresh lime juice to taste
  • Fresh cilantro and lime wedges for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife
  • Small strainer (optional, for removing herbs)

Method
 

  1. Sauté the Aromatics
  2. In a large pot, heat the coconut oil over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and onion, and sauté for 2-3 minutes until fragrant.
  3. Add Broth and Coconut Milk
  4. Pour in the chicken broth and bring it to a gentle simmer. Stir in the coconut milk and continue simmering for about 5 minutes to let the flavors meld.
  5. Cook the Chicken and Mushrooms
  6. Add the sliced mushrooms and chicken to the pot. Let the soup simmer for 10 minutes, or until the chicken is cooked through and mushrooms are tender.
  7. Season the Soup
  8. Add the Thai red chilies, fish sauce, and lime juice. Adjust the seasoning to taste; the soup should have a balance of salty, sour, and creamy flavors. Remove lemongrass and lime leaves before serving, if desired.
  9. Serve and Garnish
  10. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot and enjoy!