This warm and creamy Thai Coconut Chicken Soup, or Tom Kha Gai, is a flavor explosion! With tender chicken, fragrant lemongrass, and coconut milk, it’s simply delightful.
Sometimes I like to add extra lime juice for a zesty kick. Just a heads-up, you might find yourself going back for seconds—it’s that good! 🍲
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless thighs for their juiciness. However, chicken breasts are a great choice too if you prefer leaner meat. If you’re looking for a vegetarian option, try tofu or chickpeas as a protein substitute.
Coconut Milk: Full-fat coconut milk provides a rich creaminess that’s hard to beat. If you want a lighter version, use light coconut milk—but you might miss some of the flavors. Alternatives like almond or soy milk can work, but the taste will change.
Galangal: This has a unique flavor that gives Tom Kha Gai its signature taste. If you can’t find it, ginger is a suitable substitute. Just remember ginger is stronger, so use a bit less.
Lemongrass: It adds refreshing zest. If it’s unavailable, a bit of lime peel and juice can mimic that bright flavor. You can also use lemon verbena if you have it on hand.
Kaffir Lime Leaves: They’re essential for the broth’s fragrance. You can skip these if you can’t find them, but consider adding a little extra lime juice for brightness.
How Can I Get the Perfect Balance of Flavors?
The magic of Tom Kha Gai lies in balancing flavors of sweet, salty, and sour. After cooking the soup, taste it and adjust accordingly:
- Fish Sauce: Adds saltiness. Start with a tablespoon and add more if needed.
- Lime Juice: Brings brightness. Squeeze in some lime juice little by little until it reaches your desired tartness.
- Sugar: Balances acidity and enhances flavors. A teaspoon is a good start; adjust to balance sour and salty.
It’s helpful to adjust as you go, tasting after each addition to ensure the soup reaches your perfect flavor profile! Enjoy your cooking adventure with Tom Kha Gai!
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients You’ll Need:
- For the Soup:
- 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
- 4 cups (1 liter) chicken broth
- 2 cans (13.5 oz each) coconut milk (full fat preferred)
- 3-4 slices fresh galangal (or ginger if unavailable)
- 2 stalks lemongrass, trimmed and smashed, cut into 2-inch pieces
- 4-5 kaffir lime leaves, torn into pieces
- 3-4 Thai bird’s eye chilies, smashed (adjust to taste)
- 200g (about 7 oz) straw mushrooms or white button mushrooms, sliced
- 1 medium tomato, cut into wedges
- 1-2 tbsp fish sauce (to taste)
- 1-2 tbsp fresh lime juice (to taste)
- 1 tsp sugar
- Fresh cilantro leaves for garnish
- Lime wedges for serving
How Much Time Will You Need?
This delicious Thai Coconut Chicken Soup (Tom Kha Gai) takes about 15 minutes to prep and 20 minutes to cook, making it a total of around 35 minutes from start to finish. Perfect for a quick yet satisfying meal!
Step-by-Step Instructions:
1. Infuse the Broth:
In a large pot, combine the chicken broth, galangal slices, lemongrass stalks, kaffir lime leaves, and bird’s eye chilies. Bring to a gentle boil, then reduce heat and let it simmer for 10 minutes. This step fills your kitchen with lovely aromas as the flavors meld together.
2. Cook the Chicken:
Add the sliced chicken to the pot. Let it cook until the chicken turns opaque and is fully cooked, about 5-7 minutes. Make sure to stir occasionally so that the chicken cooks evenly.
3. Add Coconut Milk and Mushrooms:
Stir in the coconut milk and sliced mushrooms. Bring the soup back to a gentle simmer, taking care not to boil it too vigorously; this helps keep the coconut milk smooth and creamy.
4. Incorporate the Tomatoes:
Add the tomato wedges to the pot and let them simmer for another 3-4 minutes. The tomatoes should soften slightly and add a nice flavor to the soup.
5. Season the Soup:
Season the soup with fish sauce, lime juice, and sugar. Taste and adjust these seasonings according to your preference to achieve that perfect balance of salty, sour, and sweet.
6. Finish and Serve:
Remove the pot from heat. Discard the lemongrass stalks, galangal slices, and kaffir lime leaves (they’re for flavor but not meant to be eaten). Ladle the soup into bowls, garnish generously with fresh cilantro leaves, and serve with lime wedges on the side. Enjoy your wonderful creation!
This creamy, fragrant Thai classic is best enjoyed hot. You’ll savor the comforting flavors of coconut, herbs, and spices with every spoonful! 🌿✨
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is completely thawed first! Thaw frozen chicken in the fridge overnight or use a sealed plastic bag submerged in cold water. Pat it dry before adding it to the soup to avoid extra moisture.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance, but it’s best to add the coconut milk and seasonings right before serving to keep the flavors vibrant. Just reheat gently on the stove when you’re ready to enjoy it!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For reheating, do so gently on the stove or in the microwave, stirring occasionally to ensure even heating without boiling.
What Are Some Recommended Variations?
You can customize this soup by adding vegetables like bell peppers, spinach, or baby corn for extra nutrition. For a spicier kick, increase the number of bird’s eye chilies or add a dash of chili paste!
