This Thai Coconut Chicken Soup, or Tom Kha Gai, is creamy and comforting. It has tender chicken, fresh herbs, and a hint of spice that makes each spoonful a warm hug!
Whenever I make this soup, the kitchen smells heavenly! Plus, it’s so easy to whip up. I love serving it with rice for a complete meal that feels special yet simple!
Key Ingredients & Substitutions
Chicken Broth: This broth is the soup’s base. I prefer homemade for the best flavor, but store-bought works well too. Low-sodium options are great if you want more control over saltiness.
Coconut Milk: Use full-fat for creaminess. If dairy-free is essential, this is the right choice! You can substitute light coconut milk, but the soup may be less rich.
Lemongrass: Fresh lemongrass gives the best flavor. If unavailable, lime zest can be a substitute, but it won’t provide the same depth.
Galangal: This root is traditional for authenticity, but ginger is a great stand-in. It won’t have the same flavor, but it’s still delicious!
Kaffir Lime Leaves: If you can’t find them, try using a bit of fresh lime zest for a citrusy aroma. Avoid skipping them if possible as they add unique flavor.
Mushrooms: Button or straw mushrooms are common, but feel free to swap in shiitake or even baby bella. They add a different taste and texture.
How Do You Get the Chicken Perfectly Cooked?
Cooking chicken properly is key to keeping it juicy and tender. Here’s how:
- Slice the chicken thinly; it cooks faster and evenly.
- Add the chicken after the mushrooms; this allows it to poach gently in the flavorful broth.
- Avoid boiling the soup hard after adding the chicken. Instead, keep it at a gentle simmer for about 5-7 minutes.
This method ensures your chicken is perfectly cooked and tender in the soup!
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients:
- 4 cups chicken broth
- 1 can (14 oz) coconut milk (full fat preferred)
- 1 stalk lemongrass, trimmed and smashed
- 3-4 slices fresh galangal (or ginger if unavailable)
- 3 kaffir lime leaves, torn into pieces
- 1 cup mushrooms, sliced (button or straw mushrooms)
- 1-2 red chili peppers, sliced (adjust to taste)
- 2 boneless, skinless chicken breasts or thighs, thinly sliced or shredded
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Optional: chopped green onions or Thai basil for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20 minutes to cook, so you can have a delicious bowl of Tom Kha Gai ready in just about 35 minutes! Perfect for a quick weeknight meal or when you want to impress guests without spending all day in the kitchen.
Step-by-Step Instructions:
1. Create the Flavorful Broth:
In a medium pot, pour in the chicken broth and add the smashed lemongrass, galangal slices, and torn kaffir lime leaves. Bring this mixture to a gentle boil and let it simmer for about 10 minutes. This is where the broth starts soaking up those wonderful, aromatic flavors!
2. Add the Creamy Coconut Milk:
Now, add the coconut milk to the pot and give it a good stir. Bring the mixture back to a gentle simmer. The coconut milk adds that creamy texture that makes this soup so comforting!
3. Incorporate the Vegetables:
Next, toss in the sliced mushrooms and the red chili peppers. Let the soup simmer for another 3-4 minutes until the mushrooms are tender and the flavors blend together beautifully.
4. Cook the Chicken:
Now it’s time to add the thinly sliced chicken to the pot. Cook gently until the chicken is fully cooked, about 5-7 minutes. Make sure not to boil it too hard, as you want that chicken to stay tender and juicy.
5. Season to Perfection:
When the chicken is cooked through, it’s time to season the soup! Add the fish sauce, fresh lime juice, and sugar to balance the flavors. Give it a taste and adjust as needed to make it just right for you!
6. Strain and Serve:
Before serving, take out the lemongrass stalk, galangal slices, and kaffir lime leaves. They’ve done their job in flavoring the soup, but you don’t want to eat them! Now, it’s ready to be ladled out.
7. Garnish and Enjoy:
Serve the soup hot in bowls, garnished with fresh cilantro leaves and lime wedges on the side. For an extra touch, sprinkle some chopped green onions or Thai basil if you like. Enjoy this delightful soup with steamed jasmine rice or just on its own!
Enjoy this fragrant, creamy Thai coconut chicken soup with steamed jasmine rice or as a comforting meal on its own!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s thawed completely before adding it to the soup. Thaw it in the refrigerator overnight or use the defrost function on your microwave. Pat it dry with paper towels to remove excess moisture before slicing.
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, substitute the chicken with tofu or more vegetables of your choice (like bell peppers or zucchini). Use vegetable broth instead of chicken broth and replace fish sauce with soy sauce or coconut aminos.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. The soup may thicken slightly; add a splash of broth or water to loosen it if needed.
What Can I Serve with Tom Kha Gai?
This soup is delicious on its own, but for a heartier meal, serve it with steamed jasmine rice or rice noodles. A side of fresh spring rolls or a simple salad can also complement the flavors beautifully!
