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Tom Kha Gai Thai Coconut Soup

A delightful Thai coconut soup featuring tender chicken, creamy coconut milk, and fragrant herbs, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups chicken broth Use low-sodium for a healthier option.
  • 1 can coconut milk (13.5 oz) Ensure it's well-shaken before use.
  • 1 lb chicken breast, sliced You can substitute with shrimp or tofu.
  • 1 stalk lemongrass, cut into 2-inch pieces and smashed Releases maximum flavor when smashed.
  • 3-4 kaffir lime leaves Adds aromatic flavor.
  • 3-4 slices galangal or ginger Galangal is preferred if available.
  • 1-2 Thai bird's eye chilies, smashed Adjust to taste for spiciness.
  • 10 oz mushrooms, sliced Any variety works, but shiitake adds extra depth.
  • 2-3 tablespoons fish sauce Adjust for saltiness to taste.
  • 1 tablespoon lime juice Freshly squeezed is best.
  • Fresh cilantro for garnish Adds freshness right before serving.

Method
 

Preparation
  1. Start by slicing the chicken breast and mushrooms, and smashing the lemongrass and chilies to release their flavors. Have everything ready to go for smooth cooking.
Cooking
  1. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
  2. Once simmering, add in the coconut milk, lemongrass, kaffir lime leaves, galangal or ginger, and smashed chilies. Allow these ingredients to meld together for about 5 minutes for an aromatic foundation.
  3. Next, add the sliced chicken breast to the pot and cook for about 5-7 minutes, or until the chicken is fully cooked through and tender.
  4. Stir in the sliced mushrooms and cook for another 3-4 minutes until they are tender.
  5. Now, stir in the fish sauce and lime juice, adjusting according to your taste preferences.
  6. Remove your pot from the heat, and ladle the soup into bowls. Garnish with fresh cilantro before serving.

Notes

Store Tom Kha Gai in the refrigerator for up to 3 days. If freezing, be mindful of the coconut milk separating during thawing; it's best enjoyed fresh if possible. Reheat gently on the stove over low heat to maintain texture and flavors.