Tom Kha Gai (Thai Coconut Chicken Soup)
A fragrant and comforting Thai soup made with coconut milk, tender chicken, and aromatic herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Non-Vegetarian
Ingredients
- 1 lb chicken breast, sliced
- 4 cups coconut milk
- 3 cups chicken broth
- 1-2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices galangal or ginger
- 3-4 kaffir lime leaves, torn
- 1 cup mushrooms, sliced
- 2-3 Thai bird chilies, smashed
- 1-2 tablespoons fish sauce
- 1-2 tablespoons lime juice
- Fresh cilantro, for garnish
Instructions
- Prepare the broth: In a large pot, combine the coconut milk and chicken broth. Add the lemongrass, galangal (or ginger), and kaffir lime leaves. Bring the mixture to a simmer over medium heat.
- Cook the chicken: Once simmering, add the sliced chicken breast. Cook until the chicken is no longer pink, about 5-7 minutes. Make sure to stir occasionally to ensure even cooking.
- Add the vegetables: Stir in the sliced mushrooms and smashed Thai bird chilies. Allow the soup to simmer for an additional 5-10 minutes until the mushrooms are tender and the flavors meld together.
- Season: Taste the soup and season with fish sauce and lime juice, adjusting to your preference.
- Serve and garnish: Serve hot, garnished with fresh cilantro for an added burst of flavor and freshness.
Notes
Slicing the chicken thinly ensures quick cooking. Fresh herbs greatly enhance the flavor.