Description
This Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a comforting, aromatic dish featuring tender chicken, creamy coconut milk, and fragrant herbs like lemongrass and ginger. Perfectly balanced with tangy lime juice, savory fish sauce, and a hint of spice from Thai red curry paste and chilies, this soup is a delicious and warming Thai classic.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 3 cups chicken broth
- 1 can (13.5 ounces) full-fat coconut milk
Main Ingredients
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 cup mushrooms, sliced
Seasonings and Garnishes
- 1–2 tablespoons fish sauce (to taste)
- 1 tablespoon fresh lime juice
- 1–2 teaspoons Thai red curry paste (optional, for spice)
- 1 teaspoon sugar
- 1–2 Thai chilies, sliced (optional)
- Fresh cilantro and green onions, for garnish
- Lime wedges, for serving
Instructions
- Heat Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the grated ginger, minced garlic, and smashed lemongrass stalks. Sauté for 2 to 3 minutes until fragrant and aromatic.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. This forms the flavorful base of the soup.
- Add Coconut Milk, Chicken, and Mushrooms: Stir in the full-fat coconut milk, thinly sliced chicken breast, and sliced mushrooms. Continue to simmer for 10 to 12 minutes until the chicken is completely cooked and the mushrooms are tender.
- Season the Soup: Stir in the fish sauce, fresh lime juice, optional Thai red curry paste for heat, sugar, and sliced Thai chilies if using. Taste the soup and adjust the seasoning with additional fish sauce or lime juice as needed.
- Remove Lemongrass and Serve: Remove the lemongrass pieces from the pot before serving. Ladle the soup into bowls and garnish with chopped fresh cilantro and green onions. Serve immediately with lime wedges on the side for extra tang.
Notes
- For a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth.
- Add kaffir lime leaves and galangal if available for a more authentic traditional Thai flavor.
- The Thai red curry paste and chilies are optional and can be adjusted according to your preferred spice level.
