Description
Tom Kha Gai is a flavorful and aromatic Thai coconut chicken soup. Made with tender chicken, creamy coconut milk, fresh herbs, and a tangy broth, this soup is a perfect balance of sweet, savory, and spicy. Ideal for cozy dinners or as an appetizer to a Thai meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1 medium onion, sliced
- 3–4 stalks lemongrass, cut into 4-inch pieces and smashed
- 3–4 kaffir lime leaves, torn (or zest of 2 limes)
- 3–4 Thai bird’s eye chilies (or more, depending on desired heat), smashed
- 1 can (14 oz) coconut milk
- 4 cups chicken broth (or water)
- 1 tablespoon fish sauce
- 1 tablespoon sugar (palm sugar preferred)
- 1/2 cup mushrooms, sliced (shiitake or oyster work well)
- 1 medium tomato, quartered (optional)
- 1 tablespoon lime juice (fresh)
- Fresh cilantro leaves, chopped (for garnish)
- Thai basil leaves (optional, for garnish)
- Optional: Chili oil or red chili flakes (for extra heat)
Instructions
- Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the onion, lemongrass, kaffir lime leaves, and smashed bird’s eye chilies. Sauté for about 3-4 minutes until fragrant.
- Add the Chicken: Add the sliced chicken to the pot and cook for about 5 minutes until the chicken is no longer pink, stirring occasionally.
- Simmer the Broth: Pour in the coconut milk and chicken broth (or water). Stir in the fish sauce and sugar. Bring the soup to a simmer over medium heat. Let it simmer for 10-15 minutes to allow the flavors to meld.
- Add the Vegetables: Add the sliced mushrooms and quartered tomato (if using) to the soup. Continue to simmer for an additional 5-7 minutes until the mushrooms are tender.
- Adjust the Seasoning: Remove the soup from heat. Stir in the fresh lime juice and taste. Adjust with more fish sauce for saltiness, more sugar for sweetness, or more lime juice for acidity if needed.
- Serve: Ladle the soup into bowls, discarding the lemongrass stalks and kaffir lime leaves. Garnish with fresh cilantro, Thai basil leaves (if using), and extra chili oil or chili flakes if desired.
Notes
- If you prefer a vegetarian version, replace the chicken with tofu and use vegetable broth.
- Tom Kha Gai is traditionally served with steamed rice on the side.
- For more heat, feel free to add more bird’s eye chilies or a splash of chili paste.
- This soup can be stored in the refrigerator for up to 3 days, but the flavor is best when fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai, Asian Fusion
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 290
- Sugar: 6g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg