Thai Coconut Chicken Soup - This fragrant soup, also known as Tom Kha Gai, combines creamy coconut milk with a tangy, spicy, and savory broth flavored with lemongrass, galangal, and lime leaves. Tender chicken and mushrooms float in the rich soup. It is a complex, restaurant-worthy dish that is surprisingly simple to make.

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Thai Coconut Chicken Soup - Thai coconut soup was love at first sip on a rainy day in Chiang Mai. Finding galangal and lemongrass at my local Asian market made it possible at home. The 45-minute simmer infuses the broth with those aromatic notes. That first spoonful, with its spicy, sour, creamy balance, still transports me back to that little street stall.

Dietary Notes

✓ Flavor-Packed
✓ Creamy & Spicy
✓ Restaurant Quality
✓ 30-Minute Meal

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Why You'll Love This

Aromatic Broth: Lemongrass, galangal, and lime leaves are essential.
Creamy & Tangy: Coconut milk balances lime and chili.
Quick Cooking: Simmers in under 30 minutes.
Healthy & Comforting: Light yet deeply satisfying.

Thai Coconut Chicken Soup

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 0

🔥 Cook Time: 25min

🥨 Yield: 4

🍞 Method: Simmering

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

1 lb chicken breast or thigh, thinly sliced
2 cans (13.5 oz each) coconut milk
2 cups chicken broth
2 lemongrass stalks
3 thin slices galangal or ginger, sliced
4-6 kaffir lime leaves
3 tbsp fish sauce
3-4 tbsp lime juice
8 oz mushrooms, sliced
1-2 Thai chili peppers, sliced
for garnish cilantro, chopped
1 tsp sugar

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✏️

Chicken breast or thigh Thin slices cook quickly and stay tender. Thigh is juicier; breast is leaner and still works well.
Coconut milk Full-fat coconut milk gives creamy, silky broth. It balances sour and spicy flavors in Tom Kha Gai.
Chicken broth Broth thins coconut milk to the right soup consistency. It also boosts savory depth.
Lemongrass stalks Lemongrass adds citrus aroma and authentic Thai flavor. Bruise it so it releases oils into the broth.
Galangal or ginger Galangal is traditional and tastes peppery-citrus. Ginger is a good substitute and still gives warmth. Swap
Kaffir lime leaves These add signature Thai citrus fragrance. Tear leaves to release aroma while simmering.
Fish sauce Fish sauce adds salty umami and authentic Thai taste. Add gradually and taste as you go.
Lime juice Lime is the sour element that makes the soup bright. Add at the end so it stays fresh and aromatic.
Mushrooms Mushrooms add texture and soak up broth flavor. Straw mushrooms are classic, but button mushrooms work.
Thai chili peppers Chilies add heat and spice. Adjust amount based on preference for mild or spicy Thai soup.
Cilantro Cilantro adds fresh herbal finish. Garnish at the end for best flavor and color.
Sugar (optional) A small amount balances sour and salty flavors. This creates the classic Thai sweet-sour-salty harmony.

list_alt Instructions

1

In a large pot, combine chicken broth, lemongrass, galangal/ginger, and kaffir lime leaves. Bring to a simmer over medium heat and cook for 10 minutes to infuse the broth.
2

Add the sliced chicken and mushrooms to the pot. Simmer for 5-7 minutes, until chicken is cooked through.
3

Reduce heat to low. Stir in coconut milk, fish sauce, and sugar (if using). Heat until steaming but do not boil.
4

Remove from heat. Stir in fresh lime juice and sliced chili peppers.
5

Taste and adjust seasoning: more fish sauce for saltiness, lime for tang, or sugar for sweetness.
6

Remove the large pieces of lemongrass, galangal, and lime leaves if desired (they are for flavor and not typically eaten).
7

Ladle into bowls. Garnish with fresh cilantro and extra chili slices. Serve immediately.

Nutrition Facts

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Calories 350

Protein 28g

Carbs 10g

Fiber 2g

Sugar 4g

Fat 24g

Sodium 1100mg

Potassium N/A

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Serving Suggestions

Serve hot in deep bowls. Garnish with fresh cilantro, sliced red chili peppers for extra heat, and a wedge of lime. Provide spoons and forks (or chopsticks) for eating the solid ingredients, and a spoon for the broth. Jasmine rice on the side is traditional.

How to Store?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop. Reheat gently on the stovetop over low heat; do not boil vigorously, as the coconut milk can separate. This soup does not freeze well, as the dairy and delicate herb flavors do not hold up.

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