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Irresistible Thai Coconut Chicken Soup in Just 30 Minutes

Thai Coconut Chicken Soup (Tom Kha Gai)

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A creamy and aromatic Thai coconut chicken soup with a perfect balance of spicy, sour, and savory flavors.

Ingredients

Scale
  • 400ml coconut milk
  • 200ml chicken broth
  • 300g chicken breast, sliced
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves
  • 5 slices galangal
  • 2 Thai chilies, crushed
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp palm sugar
  • 100g mushrooms, sliced
  • Fresh cilantro for garnish

Instructions

  1. Heat coconut milk and chicken broth in a pot over medium heat.
  2. Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Simmer for 5 minutes.
  3. Add chicken and mushrooms. Cook until chicken is tender (8-10 minutes).
  4. Stir in fish sauce, lime juice, and palm sugar. Adjust seasoning to taste.
  5. Remove lemongrass and galangal before serving. Garnish with cilantro.

Notes

  • Use full-fat coconut milk for creamier texture.
  • Adjust chili quantity based on spice preference.
  • Replace chicken with tofu for vegetarian option.

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