Thai Coconut Soup - Authentic Tom Kha Gai
This fragrant and flavorful Thai Coconut Soup (Tom Kha Gai) is a creamy, slightly tangy soup filled with tender chicken, rich coconut milk, and a subtle kick of spice. It’s a perfect balance of savory, sour, and sweet flavors, and the lemongrass and kaffir lime leaves give it that authentic Thai flair. It’s a quick and comforting meal that will transport you straight to the streets of Thailand. Serve it with jasmine rice for a complete, satisfying meal.
Ingredients
- 2 cups coconut milk (unsweetened)
- 2 cups chicken broth
- 1 lb chicken breast, thinly sliced
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 kaffir lime leaves, torn
- 1-inch piece of galangal or ginger, sliced thin
- 1-2 Thai chilies, chopped (adjust to spice preference)
- 1 cup mushrooms (shiitake or button), sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Directions
Prepare the base. In a large pot, combine the coconut milk and chicken broth. Add the smashed lemongrass, kaffir lime leaves, and sliced galangal (or ginger). Bring to a gentle simmer over medium heat to let the flavors infuse for about 10 minutes.
Cook the chicken. Add the sliced chicken breast to the pot and simmer until cooked through, about 5-7 minutes. Stir occasionally to ensure the chicken doesn’t stick together.
Add the mushrooms and season. Once the chicken is cooked, add the sliced mushrooms. Stir in the fish sauce, lime juice, and sugar. Simmer for an additional 5 minutes, allowing the mushrooms to soften and the flavors to meld.
Adjust seasoning. Taste the soup and adjust seasoning if necessary. Add more fish sauce for saltiness, lime juice for tang, or sugar for sweetness.
Serve. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. Enjoy your Thai Coconut Soup with steamed jasmine rice or on its own!
Recipe tips
For a more authentic taste, use galangal instead of ginger, which adds a slightly peppery, citrusy note. Adjust the heat level by adding more or fewer Thai chilies based on your spice preference. If you can’t find kaffir lime leaves, you can use lime zest as a substitute, but the leaves give a distinct flavor. Add vegetables like baby corn or snap peas to make the soup heartier.
Nutrition Facts (per serving)
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