Description
Delicious and authentic Thai Coconut Chicken Soup (Tom Kha Gai) with tender chicken, fragrant lemongrass, galangal, and kaffir lime leaves in a creamy coconut broth. Easy to make and perfect for a comforting meal.
Ingredients
3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 stalks lemongrass, trimmed and smashed
4–6 slices galangal (or ginger)
5–6 kaffir lime leaves, torn
1 cup cooked chicken breast or thigh, thinly sliced
1 cup mushrooms, sliced
1 small red chili or Thai bird’s eye chili, halved
2 tbsp fish sauce
1 tbsp lime juice
1 tsp palm sugar or brown sugar
Fresh cilantro, chopped
Scallions, thinly sliced
Lime wedges for serving
Instructions
-
Combine chicken broth, coconut milk, lemongrass, galangal, and lime leaves in a pot. Simmer 10-15 minutes.
-
Add mushrooms and chili; simmer 5 minutes.
-
Add chicken; cook 5-7 minutes if raw, 2-3 if cooked.
-
Stir in fish sauce, lime juice, and sugar; adjust seasoning.
-
Remove aromatics; serve garnished with cilantro, scallions, and lime wedges.
Notes
- Use fresh ingredients for the best flavor.
- Adjust chili for heat preference.
- A water bath is not necessary.
- Gluten-free if using gluten-free fish sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: Simmering
- Cuisine: thai
