Description
This Tom Kha Gai is a rich and flavorful Thai coconut chicken soup made with tender chicken, creamy coconut milk, fragrant lemongrass, and a hint of spice. This comforting dish is perfect for chilly days or when you crave something warm, creamy, and aromatic. Serve it with jasmine rice for a complete Thai-inspired meal!
Ingredients
Units
Scale
For the Soup Base:
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 3 slices fresh galangal (or ginger as a substitute)
- 3 kaffir lime leaves, torn into pieces
- 2 cloves garlic, minced
- 1–2 Thai red chilies, sliced (adjust for spice level)
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
For the Chicken & Veggies:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 cup mushrooms (shiitake or button), sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the Broth – In a pot, heat chicken broth over medium heat. Add lemongrass, galangal (or ginger), kaffir lime leaves, garlic, and Thai chilies. Simmer for 5 minutes to release the flavors.
- Add Chicken & Veggies – Add the chicken pieces, mushrooms, and cherry tomatoes. Simmer for 10 minutes, until the chicken is fully cooked.
- Stir in Coconut Milk – Pour in coconut milk and reduce the heat to low. Do not let it boil—just let it warm through for 5 minutes.
- Season the Soup – Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed.
- Garnish & Serve – Remove from heat and stir in green onions and fresh cilantro. Serve hot with steamed jasmine rice or on its own.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- If you can’t find galangal or kaffir lime leaves, ginger and lime zest are good substitutes.
- Adjust the spice level by adding more or fewer Thai chilies.
