Tom Kha Gai (Thai Coconut Chicken Soup)
A fragrant, creamy, and comforting Thai soup featuring a silky coconut milk broth infused with galangal, lemongrass, and lime leaves.
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Ingredients
- 1 lb Chicken breast, thinly sliced
- 2 cans (14oz) Coconut milk (full fat)
- 2 cups Chicken stock
- 2 inches Galangal, sliced into rounds
- 2 stalks Lemongrass, bruised and cut into 2-inch pieces
- 6 leaves Fresh kaffir lime leaves, torn
- 3 pieces Thai bird's eye chilies, bruised(optional)
- 1 cup Straw mushrooms or button mushrooms
- 3 tablespoons Fish sauce
- 4 tablespoons Lime juice
- 1 tablespoon Palm sugar or brown sugar
- 1/4 cup Fresh cilantro for garnish
Instructions
- 1
In a large pot, combine the chicken stock, galangal, lemongrass, and lime leaves over medium-high heat.
- 2
Bring the broth to a gentle boil and simmer for 5 minutes until the aromatics release their fragrance.
- 3
Stir in the coconut milk and bring back to a simmer, being careful not to let it reach a rolling boil to prevent curdling.
- 4
Add the sliced chicken and mushrooms to the pot; cook for 5-7 minutes until the chicken is opaque and cooked through.
- 5
Stir in the fish sauce, sugar, and bruised chilies, simmering for another 2 minutes.
- 6
Remove the pot from heat and stir in the fresh lime juice to preserve its bright acidity.
- 7
Taste and adjust the balance of salty (fish sauce), sour (lime), and sweet (sugar) as needed.
- 8
Ladle into bowls, discarding or warning guests about the woody aromatics, and garnish with fresh cilantro.
Nutrition per Serving
385
Calories
28g
Protein
12g
Carbs
26g
Fat
1g
Fiber
6g
Sugar
980mg
Sodium
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