Description
A fragrant and comforting Thai coconut chicken soup—also known as Tom Kha Gai—features tender chicken in a creamy, aromatic broth infused with lemongrass, galangal, kaffir lime leaves, and coconut milk. Tangy, savory, and light, it’s perfect for any season.
Ingredients
Scale
- 4 cups chicken broth or stock
- 1 can (about 13.5–14 oz) full-fat coconut milk
- 2–3 stalks lemongrass, pounded and cut into 2-inch pieces
- 3–5 slices galangal (or ginger as a substitute)
- 3–5 kaffir lime leaves
- 1–2 Thai chilies, sliced (adjust spice to taste)
- 1 lb boneless chicken thighs or breasts, thinly sliced
- 8 oz mushrooms (shiitake, cremini, or oyster), sliced
- 1½–2 tbsp fish sauce
- 1–2 tsp palm sugar or light brown sugar
- 2–3 tbsp fresh lime juice
- Fresh cilantro and/or sliced green onions, for garnish
Instructions
- In a medium pot, bring the chicken broth to a gentle simmer. Add lemongrass, galangal (or ginger), kaffir lime leaves, and sliced chilies. Simmer for 10–15 minutes to infuse flavors, then strain out the aromatics if desired.
- Return the infused broth to the pot. Add chicken slices and mushrooms; simmer until chicken is tender and cooked through, about 5–7 minutes.
- Stir in coconut milk, fish sauce, and sugar. Gently heat until warmed through—do not boil too vigorously.
- Remove from heat, stir in fresh lime juice, and taste. Adjust with more fish sauce or lime juice if needed.
- Ladle into bowls and garnish with cilantro and green onions before serving.
Notes
- Galangal and kaffir lime leaves are traditional aromatics—if unavailable, substitute with ginger and lime zest, respectively :contentReference[oaicite:0]{index=0}.
- This soup is milder and creamier than tom yum due to the coconut milk :contentReference[oaicite:1]{index=1}.
- To make it vegan, swap chicken for tofu or mushrooms and use vegan fish sauce alternatives :contentReference[oaicite:2]{index=2}.
- The soup comes together quickly—ready in about 30 minutes :contentReference[oaicite:3]{index=3}.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (~1 cup)
- Calories: Approx. 330 kcal
- Sugar: 2–3 g
- Sodium: 800–1000 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 45 mg
Keywords: Tom Kha Gai, Thai coconut chicken soup, fragrant Thai soup, coconut milk soup, creamy Thai soup