This Thai Coconut Chicken Soup, also known as Tom Kha Gai, is creamy and full of flavor! With juicy chicken, fragrant herbs, and a touch of spice, it’s a warm hug in a bowl.
It’s my go-to when I need a little comfort. I love how the coconut milk makes the soup rich and creamy. Just add some rice, and you’re in for a treat!
Key Ingredients & Substitutions
Coconut Milk: This is the heart of Tom Kha Gai, providing a creamy texture. If you want a lighter option, you could use coconut cream and mix it with water. For a low-cal alternative, unsweetened almond milk can work in a pinch.
Lemongrass: It adds a fresh citrus note. If it’s hard to find, you can substitute with lemon zest or lemon juice for a similar flavor, but fresh is best when you can get it!
Galangal: Fresh galangal has a unique flavor that’s hard to match. If you can’t find it, ginger is a suitable substitute, but it’s a bit spicier. Adjust the amount according to your taste!
Kaffir Lime Leaves: These leaves contribute a bright flavor. If you don’t have them, you can use a small amount of regular lime zest to mimic the citrus aroma.
Chilies: Thai bird’s eye chilies give heat. You can control the spice by adjusting the number you use. For less heat, try using jalapeños or even bell peppers for flavor without the burn.
How Do I Get the Perfect Infusion of Flavors?
One of the key steps in making this soup is allowing the flavors to meld together. Start by simmering your coconut milk and chicken broth with the aromatics (lemongrass, galangal, and kaffir lime leaves). This creates a rich base.
- Keep the heat low so the coconut milk doesn’t curdle.
- Let the ingredients simmer gently for about 10 minutes before adding the chicken. This lets the flavors infuse well.
Remember to taste as you go! You can adjust the fish sauce and lime juice based on your preference. Balancing salty, sour, and a hint of sweetness is what makes this soup shine!
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients You’ll Need:
For the Soup Base:
- 2 cups coconut milk
- 2 cups chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices galangal (or ginger if unavailable)
- 3-4 kaffir lime leaves, torn
- 1-2 fresh Thai bird’s eye chilies, smashed (adjust to taste)
For the Chicken and Vegetables:
- 1 cup boneless chicken breast or thigh, thinly sliced
- 1 cup mushrooms, sliced (such as straw mushrooms or button mushrooms)
- 1 medium tomato, cut into wedges
For Seasoning:
- 2-3 tablespoons fish sauce (to taste)
- 1-2 tablespoons fresh lime juice (to taste)
- 1 teaspoon sugar (optional, balances the flavors)
For Garnishing:
- Fresh cilantro leaves
- Lime slices
How Much Time Will You Need?
This delightful soup will take about 10 minutes to prepare and around 15 minutes to cook. So, in about 25 minutes, you’ll have a delicious bowl of Tom Kha Gai ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Soup Base:
In a medium pot, combine the coconut milk and chicken broth. Add the smashed lemongrass, galangal slices, and torn kaffir lime leaves. Heat this mixture over medium heat until it reaches a gentle simmer. Let it simmer for about 10 minutes. Be sure to keep an eye on it to avoid boiling, which can break the coconut milk.
2. Cook the Chicken and Vegetables:
Once the soup base has simmered and the aromas have infused, add the smashed chilies, sliced chicken, mushrooms, and tomato wedges to the pot. Gently cook for another 5-7 minutes or until the chicken is fully cooked and the mushrooms are tender.
3. Season the Soup:
After cooking, carefully remove the lemongrass, galangal, and kaffir lime leaves from the soup and discard them. Now, season the soup with fish sauce, lime juice, and sugar. Taste it and adjust the seasonings to match your preferences—balancing the salty, sour, and sweet flavors is key!
4. Serve and Garnish:
Ladle the hot soup into bowls. Garnish each bowl with fresh cilantro leaves and a slice of lime for a zesty touch. Serve immediately! For a complete meal, pair it with steamed jasmine rice on the side.
Enjoy this fragrant, creamy, and tangy classic Thai soup that perfectly balances rich coconut with fresh herbs and zesty lime!
Can I Use Different Proteins in This Recipe?
Absolutely! While chicken is traditional, you can substitute it with shrimp, tofu, or even pork. Adjust cooking times accordingly—shrimp will take only a few minutes to cook, while tofu can be added at the same stage as chicken.
Can I Make This Soup Vegetarian or Vegan?
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, adding a little extra broth or coconut milk to thin it out if needed.
