Description
A warm and flavorful Thai classic, Tom Kha Gai Soup blends coconut milk, chicken, and fresh herbs into a comforting, aromatic dish that’s perfect for any occasion.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced (or tofu for a vegetarian version)
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, chopped and lightly smashed
- 3–4 slices galangal (or ginger as a substitute)
- 3–5 kaffir lime leaves, torn
- 3–4 Thai bird chilies, smashed (adjust for spice preference)
- 1 cup mushrooms, sliced
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 2 tablespoons lime juice
- Fresh cilantro leaves for garnish
Instructions
- In a large pot, add chicken broth, lemongrass, galangal, kaffir lime leaves, and chilies. Simmer over medium heat for 10 minutes to infuse the broth with flavor.
- Add the chicken or tofu and cook gently for 5–7 minutes until fully cooked.
- Stir in the coconut milk and mushrooms. Let it simmer for another 5 minutes so all the flavors combine well.
- Add the fish sauce and lime juice. Taste and adjust with more if needed.
- Remove from heat, top with fresh cilantro, and serve hot. Pair with jasmine rice if desired.
Notes
You can soften lemongrass by soaking it in warm water before chopping to help release its aroma. Store leftovers in the fridge for up to 3 days and reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 55mg
Keywords: tom kha gai, thai chicken soup, coconut milk soup, spicy soup, comfort food