Tom Kha Gai (Thai Coconut Chicken Soup)
Tom Kha Gai (Thai Coconut Chicken Soup) features creamy coconut milk infused with lemongrass, galangal, and kaffir lime leaves. Tender pieces of chicken, mushrooms and cherry tomatoes add heartiness to this soup, while the aromatics add so much depth of flavor. Make this authentic Thai recipe in less than 30 minutes!
Ingredients
- 3 cups coconut milk two 13.5 oz cans
- 6 slices galangal
- 3 stalks lemongrass cut into 2-inch pieces
- 1 small onion sliced
- 1 cup chicken thighs or breast cut into small pieces
- 1 cup mushrooms cut into quarters
- 3 Thai bird chili halved
- ½ cup cherry or grape tomatoes
- 3 kaffir lime leaves stems removed, thinly sliced
- 2 tablespoons lemon juice
- 3 tablespoons fish sauce
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 small bunch cilantro for garnish
Instructions
- Pour coconut milk into a pot. Add galangal slices and lemongrass. Set the pot on the stove over medium heat. Hint: Tie the galangal slices in cheesecloth so they can easily be removed.
- When the soup begins to simmer, add sliced onion. Allow the soup to simmer for 1 minute while stirring often and scraping the bottom of the pan to ensure the coconut milk does not burn.
- Add chicken, then let the soup simmer for 2 minutes. If the soup gets too thick, add water (½ cup at a time) until it reaches your desired consistency.
- Add mushrooms, Thai bird chili, tomatoes, kaffir lime leaves, lemon juice, fish sauce, salt, and sugar.
- Allow the soup to simmer on low heat for about 5 more minutes while stirring often to prevent the coconut milk from burning.
- Transfer to serving bowl(s). Garnish with fresh cilantro leaves just before serving.
Nutrition
Calories: 317kcalCarbohydrates: 21.87gFat: 16.75gSugar: 15.65g
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