Description
Fragrant, creamy, and comforting, this Thai Coconut Chicken Soup (Tom Kha Gai) brings together coconut milk, lime, and tender chicken in a bowl of bold, soothing flavor. A perfect weeknight meal with Southeast Asian flair.
Ingredients
- 1 tbsp avocado or vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, sliced thin
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 3 cups chicken broth (low sodium)
- 1 ½ cups full-fat coconut milk (canned)
- 1 ½ tbsp fish sauce
- 1 tbsp lime juice (fresh)
- 1 tsp lime zest
- 1–2 Thai red chilies (optional, sliced)
- 1 lb boneless, skinless chicken thighs or breasts, sliced thin
- 1 cup mushrooms (button or oyster), sliced
- Fresh cilantro, chopped
- Green onions, sliced thin
- Lime wedges, to serve
Instructions
- Heat oil in a large pot over medium heat. Add garlic, ginger, and lemongrass. Sauté for 2 minutes until fragrant.
- Pour in chicken broth and bring to a gentle simmer. Cook for 5–8 minutes to infuse the flavors.
- Add chicken and mushrooms. Simmer for 8–10 minutes until chicken is fully cooked and tender.
- Lower heat and stir in coconut milk, fish sauce, lime juice, lime zest, and chilies if using. Simmer gently for 5 minutes without boiling.
- Remove lemongrass pieces. Taste and adjust flavor with more lime juice or fish sauce if needed.
- Ladle into bowls and garnish with fresh cilantro, green onions, and lime wedges.
Notes
Don’t boil the soup once coconut milk is added to prevent curdling. Use fresh aromatics for the best flavor. Thinly sliced chicken ensures quick, even cooking. Lemongrass paste or lemon zest can substitute fresh lemongrass if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai