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Thai Coconut Soup-1

Thai Coconut Soup

This classic Thai Coconut Soup, also known as Tom Kha Gai, is a comforting and aromatic soup featuring tender chicken, creamy coconut milk, fragrant lemongrass, galangal, and fresh lime. It strikes the perfect balance between spicy, sour, and creamy, making it a warming appetizer or light main course.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Soup
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 300 grams chicken breast or thighs, thinly sliced About 2 small breasts.
  • 400 ml coconut milk Full fat.
  • 600 ml chicken broth About 2 ½ cups.
  • 2 stalks lemongrass, trimmed and smashed
  • 6 slices galangal, thinly sliced Can substitute with ginger.
  • 4 leaves kaffir lime leaves, torn
  • 150 grams mushrooms, sliced Shiitake or button.
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice, freshly squeezed About 1 large lime.
  • 2-4 units Thai bird’s eye chilies, smashed Optional, to taste.
  • 1 teaspoon sugar Preferably palm sugar.
  • 2 tablespoons fresh cilantro, chopped
  • 2 stalks green onions, chopped
  • 6 units cherry tomatoes, halved Optional.
  • to taste salt

Equipment

  • 1 Chef’s knife
  • 1 Cutting board
  • 1 Medium saucepan or pot (at least 2 quarts)
  • 1 Ladle
  • 1 Citrus juicer or fork

Method
 

  1. Prepare all ingredients: thinly slice the chicken, mushrooms, and galangal (or ginger), smash and trim lemongrass, halve tomatoes, and chop herbs.
  2. In the saucepan, bring chicken broth to a gentle boil over medium heat.
  3. Add lemongrass, galangal slices, kaffir lime leaves, and chilies to the broth. Simmer for 5 minutes to infuse aromas.
  4. Lower the heat. Add coconut milk and bring back to a gentle simmer (do not let it boil vigorously).
  5. Add sliced chicken, mushrooms, and cherry tomatoes (if using). Simmer for 7-10 minutes or until the chicken is cooked through and mushrooms are tender.
  6. Add fish sauce, lime juice, and sugar. Taste and adjust salt or fish sauce for saltiness, and lime juice for acidity.
  7. Remove lemongrass, galangal slices, and kaffir lime leaves, if desired, for easier eating.
  8. Ladle soup into bowls. Garnish with chopped cilantro and green onions.
  9. Serve immediately, hot.

Notes

For a vegetarian version, omit chicken and fish sauce, and use tofu and soy sauce.
Adjust chili quantity to your preferred spice level.
Galangal and kaffir lime leaves are available at Asian groceries, but ginger and lime zest can be used as substitutes in a pinch.
Leftovers keep well in the refrigerator for up to 2 days.