Description
A comforting and creamy Thai Coconut Chicken Soup, also known as Tom Kha Gai, that’s bursting with fragrant flavors of lemongrass, ginger, and coconut milk. This hearty soup is perfect for chilly days or when you’re craving a bowl of delicious Thai comfort food.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 2 stalks lemongrass (cut into 2-inch pieces and smashed)
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk (full fat)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon red chili flakes or 1 Thai chili (optional)
Add-ins:
- 1 pound boneless, skinless chicken breast or thighs (thinly sliced)
- 1 cup mushrooms (sliced)
- 1/2 cup cherry tomatoes (halved)
- Fresh cilantro and lime wedges for garnish
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add ginger, garlic, and lemongrass; sauté until fragrant.
- Cook Chicken: Pour in chicken broth, add chicken slices, and cook until just done.
- Add Flavorings: Stir in coconut milk, fish sauce, lime juice, sugar, salt, and chili. Simmer gently.
- Finish Soup: Add mushrooms, cherry tomatoes, simmer briefly. Remove lemongrass before serving.
- Serve: Ladle soup into bowls, garnish with cilantro and lime wedges.
Notes
- For a more traditional taste, use kaffir lime leaves and galangal if available.
- You can add rice noodles for a heartier meal.
- Adjust spiciness by adding more chili to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
