Authentic Thai Chicken Coconut Soup (Tom Kha Gai) Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Craving a comforting and aromatic soup that transports you straight to Thailand? This Thai Chicken Coconut Soup (Tom Kha Gai) recipe is just what you need! It combines the rich flavors of coconut milk with tender chicken and fragrant herbs, creating a dish that’s both nourishing and tantalizing to your taste buds.

This chicken recipe is not only quick to prepare but also offers a delightful balance of spicy, sour, and creamy notes that will leave you wanting more. With the right ingredients, you can whip up this delicious bowl of goodness right in your kitchen.

Delicious Thai Chicken Coconut Soup (Tom Kha Gai)

This Thai Chicken Coconut Soup (Tom Kha Gai) is a flavorful dish made with succulent pieces of chicken, creamy coconut milk, fresh herbs like lemongrass and kaffir lime leaves, and a hint of lime juice. The result is a broth that is fragrant, slightly spicy, and incredibly satisfying.

Ingredients

1 lb boneless, skinless chicken thighs, sliced
4 cups coconut milk
2 cups chicken broth
1 stalk lemongrass, cut into 2-inch pieces and smashed
4-5 kaffir lime leaves, torn
3-4 slices fresh galangal or ginger
1-2 Thai bird’s eye chilies, smashed (adjust to taste)
200g mushrooms, sliced
2 tablespoons fish sauce
Juice of 1 lime (or to taste)
Fresh cilantro for garnish
Spring onions for garnish

Instructions

Prepare the Broth: In a large pot, combine coconut milk and chicken broth. Add lemongrass, kaffir lime leaves, galangal, and chilies. Bring to a gentle simmer over medium heat.
Add Chicken: Add the sliced chicken to the pot and cook for about 10 minutes or until the chicken is cooked through.
Incorporate Mushrooms: Add the sliced mushrooms and cook for an additional 5 minutes until they are tender.
Season the Soup: Stir in the fish sauce and lime juice. Adjust seasoning to your preference.
Serve: Ladle the soup into bowls, garnish with fresh cilantro and spring onions. Serve hot.