Description
A warm and aromatic Thai coconut chicken soup featuring creamy broth, citrusy lemongrass, and tender chicken. This comforting Tom Kha Gai delivers authentic flavor with accessible ingredients and simple steps.
Ingredients
4 cups chicken broth
2 cans (13.5 oz each) coconut milk
2 lemongrass stalks, smashed and cut
6–8 slices galangal or ginger
3 kaffir lime leaves, torn
2 shallots, minced
2 cups sliced mushrooms
1 lb thinly sliced chicken breast
1 cup cherry tomatoes
2–3 Thai chilies, smashed
2 tbsp fish sauce
2 tbsp lime juice
Fresh cilantro for garnish
Instructions
1. Bring chicken broth to a simmer in a large pot.
2. Add lemongrass, galangal, and kaffir lime leaves; simmer 10 minutes.
3. Add shallots and mushrooms; cook until softened.
4. Stir in coconut milk gently and return to a low simmer.
5. Add sliced chicken and cook just until white and tender.
6. Add fish sauce, lime juice, and Thai chilies; adjust seasoning.
7. Remove aromatics before serving and garnish with cilantro.
Notes
For a vegan version, substitute tofu and vegetable broth.
Do not boil after adding coconut milk to avoid curdling.
Galangal provides traditional flavor, but ginger can be used if necessary.
Serve with jasmine rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai