Back arrow Recipe details
search icon
Dinner
share icon Share

Thai Coconut Chicken Soup

time icon

35min

servings icon

4 servings

0

0 Reviews
cook this dish Cook this dish

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

Based on your allergy profile, please note the following possible allergens:

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Prepare the Chicken

Slice chicken breast into thin, bite-sized pieces.

2
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.

3
Prepare the Galangal

Peel and slice galangal into thin rounds.

4
Prepare the Mushrooms

Clean mushrooms and slice into quarters or halves, depending on size.

5
Prepare the Chilis

Slice Thai chilis diagonally. For less heat, remove seeds.

6
Prepare the Herbs

Roughly chop cilantro and slice green onions.

7
Start the Broth

In a large pot, bring chicken broth to a simmer over medium heat.

8
Add Aromatics

Add lemongrass, galangal, kaffir lime leaves, and half of the Thai chilis to the broth. Simmer for 5 minutes to infuse flavors.

9
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.

10
Cook the Chicken

Add sliced chicken to the soup and simmer until just cooked through, about 5-7 minutes.

11
Add Mushrooms

Add sliced mushrooms and simmer for 3 minutes.

12
Add Cherry Tomatoes

Add cherry tomatoes and simmer for 2 more minutes, just until slightly softened.

13
Season the Soup

Turn off heat. Add fish sauce, lime juice, and sugar. Stir to combine.

14
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.

15
Serve

Ladle soup into bowls. Garnish with remaining Thai chilis, chopped cilantro, and sliced green onions.

Ratings
0
Comments (0)
Recipe image