Recipe details
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Thai Coconut Chicken Soup
35min
4 servings
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This aromatic Tom Kha Gai delivers the authentic flavors of Thailand with its perfect balance of creamy coconut milk, tangy lemongrass, and warming galangal. Tender chicken and mushrooms swim in the fragrant broth, while cherry tomatoes add bursts of brightness. The soup's complex flavor profile—simultaneously spicy, sour, salty, and sweet—creates a satisfying meal that's both comforting and exotic. Easy to prepare yet impressive to serve, this Thai coconut chicken soup makes a delicious light meal or starter that transports your taste buds straight to Southeast Asia.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
6 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Chicken
Slice chicken breast into thin, bite-sized pieces.
Prepare the Lemongrass
Remove outer layers of lemongrass stalks. Trim off the tops and bottoms, then bruise with the back of a knife to release flavor. Cut into 2-inch pieces.
Prepare the Galangal
Peel and slice galangal into thin rounds.
Prepare the Mushrooms
Clean mushrooms and slice into quarters or halves, depending on size.
Prepare the Chilis
Slice Thai chilis diagonally. For less heat, remove seeds.
Prepare the Herbs
Roughly chop cilantro and slice green onions.
Start the Broth
In a large pot, bring chicken broth to a simmer over medium heat.
Add Aromatics
Add lemongrass, galangal, kaffir lime leaves, and half of the Thai chilis to the broth. Simmer for 5 minutes to infuse flavors.
Add Coconut Milk
Pour in coconut milk and bring back to a gentle simmer. Do not boil vigorously as this can cause the coconut milk to separate.
Cook the Chicken
Add sliced chicken to the soup and simmer until just cooked through, about 5-7 minutes.
Add Mushrooms
Add sliced mushrooms and simmer for 3 minutes.
Add Cherry Tomatoes
Add cherry tomatoes and simmer for 2 more minutes, just until slightly softened.
Season the Soup
Turn off heat. Add fish sauce, lime juice, and sugar. Stir to combine.
Taste and Adjust
Taste the soup and adjust seasonings if needed. Add more fish sauce for saltiness, lime juice for sourness, or sugar for sweetness.
Serve
Ladle soup into bowls. Garnish with remaining Thai chilis, chopped cilantro, and sliced green onions.
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