Thai Coconut Chicken Soup
Creamy, fragrant, and beautifully balanced. Tom kha gai is the Thai soup that warms your soul. Coconut milk, lemongrass, galangal — it's like a spa for your taste buds.
Soups & Stews · Prep 10 min · Cook 20 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 400 g chicken breast, thinly sliced
- 400 ml coconut milk
- 500 ml chicken broth
- 200 g mushrooms, sliced
- 3 slices galangal, or ginger
- 2 stalks lemongrass, bruised
- 3 tbsp lime juice, fresh
- 2 tbsp fish sauce
Soup for the Soul
Tom kha gai is the gentler, creamier cousin of tom yum. Where tom yum punches you with heat, tom kha wraps you in a warm coconut blanket and whispers spicy things in your ear. It's comfort and sophistication in one bowl.
How to Make It
Simmer the chicken broth with lemongrass, galangal, and kaffir lime leaves for 10 minutes to infuse all those gorgeous aromatics.
Add the coconut milk, mushrooms, and sliced chicken. Cook for 8-10 minutes until the chicken is done.
Finish with fish sauce, lime juice, and a pinch of sugar. The balance should be creamy, sour, salty, with a gentle heat.
Serve in deep bowls with fresh cilantro and sliced chilies on top.
Tina's Tips
- Don't eat the lemongrass or galangal — they're for flavoring only
- Cherry tomatoes and Thai chili make beautiful additions
- This is the perfect soup when you're feeling under the weather
- Use light coconut milk for a lighter version
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