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!
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Small strainer (optional, for removing herbs)
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
Instructions
- Sauté the Aromatics
- 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.
- Add Broth and Coconut Milk
- 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.
- Cook the Chicken and Mushrooms
- 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.
- Season the Soup
- 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.
- Serve and Garnish
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot and enjoy!