Description
This Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a fragrant and flavorful dish that brings a taste of Thailand to your kitchen. It’s a comforting soup with a perfect balance of creamy coconut milk, zesty lemongrass, warming ginger, and bright lime. You’ll love how easily this recipe comes together, making it a wonderful option for a weeknight meal or a special occasion.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 1 stalk lemongrass, white and light green parts only, bruised and cut into 2-inch pieces
- 1 inch ginger, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 red chili, thinly sliced (optional)
- 4 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 cup sliced mushrooms
- 1/4 cup fresh lime juice
- Fresh cilantro, for garnish
- Fresh red chili, sliced, for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until lightly browned, about 3-4 minutes. Remove chicken and set aside.
- Add lemongrass, ginger, garlic, and red chili (if using) to the pot. Cook until fragrant, about 1 minute.
- Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and let it steep for 15 minutes to infuse the flavors.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
- Return the strained broth to medium heat. Stir in coconut milk, fish sauce, and sugar. Bring to a gentle simmer.
- Add the cooked chicken and mushrooms to the pot. Cook for 5-7 minutes, or until the chicken is cooked through and mushrooms are tender.
- Stir in fresh lime juice. Taste and adjust seasoning as needed.
- Ladle the soup into bowls. Garnish with fresh cilantro and sliced red chili.
Notes
- For an extra burst of flavor, you can bruise the lemongrass by hitting it with the back of your knife before cutting it.
- If you don’t have fresh lemongrass, you can use 1 tablespoon of lemongrass paste.
- Adjust the amount of chili to your preferred level of spiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg