This warm Thai Coconut Chicken Soup is a hug in a bowl! With tender chicken, creamy coconut milk, and zesty lime, it’s full of exciting flavors.
My favorite part? The fragrant herbs make the kitchen smell amazing! Perfect to sip on a rainy day or to impress friends at dinner. 🍲
Key Ingredients & Substitutions
Chicken Broth: Homemade broth brings the best flavor, but low-sodium store-bought works too. You can substitute with vegetable broth for a vegetarian option.
Coconut Milk: Full-fat coconut milk gives the creaminess that makes this soup special. If you want a lighter version, you can use light coconut milk, but the soup may be less rich.
Lemongrass: Fresh lemongrass is fantastic! If it’s hard to find, use a few drops of lemongrass oil or a teaspoon of lemongrass paste. Fresh ginger is a great substitute as well.
Galangal: If you can’t find fresh galangal, ginger is a good alternative. The flavor will be slightly different, but it still keeps the essence of the soup.
Kaffir Lime Leaves: These are key for authentic flavor. If unavailable, lime zest can provide some citrus notes, but use it sparingly.
How Do I Achieve the Perfect Flavor Balance?
The magic of Tom Kha Gai is its balance of flavors—creamy, tangy, and spicy. Here are my tips to get it just right:
- Start with the broth and fragrant ingredients. Let them simmer to infuse the flavors before adding coconut milk.
- Control the spice by adjusting the amount of chilies. Always taste as you go; you can add more spice later if needed.
- Fish sauce adds saltiness and umami, so taste before adding more. If you’re vegetarian, use soy sauce or a vegan fish sauce alternative.
- Adding lime juice at the end allows you to control the brightness. Start with a small amount and adjust according to taste.
- Don’t forget the garnishes! Fresh herbs add a burst of flavor and color.
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients You’ll Need:
For the Soup:
- 3 cups chicken broth (preferably homemade or low sodium)
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices fresh galangal (or ginger if unavailable)
- 3-4 kaffir lime leaves, torn into pieces
- 2 cloves garlic, smashed
- 1-2 Thai red chilies, sliced (adjust for spice preference)
- 200g (about 7 oz) chicken breast or thigh, thinly sliced
- 100g (about 3.5 oz) fresh mushrooms, sliced (e.g., straw mushrooms or button mushrooms)
- 3 tablespoons fish sauce
- 1 – 2 tablespoons fresh lime juice, to taste
- 1 teaspoon sugar (optional)
For Garnishing:
- Fresh cilantro leaves
- Thinly sliced green onions
- Lime wedges for serving
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep and 20 minutes of cooking, making it approximately 35 minutes in total to ready it for serving. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Start the Broth:
In a medium pot, combine the chicken broth, lemongrass, galangal slices, kaffir lime leaves, smashed garlic, and half of the sliced red chilies. Bring everything to a gentle simmer over medium heat. Allow it to infuse for about 10 minutes so all those fragrant flavors come out into the broth.
2. Add Coconut Milk:
Now, add the coconut milk to the pot, stirring carefully to mix it in without letting it boil. Keep the heat gentle and let the flavors blend for about 5 minutes.
3. Cook the Chicken and Mushrooms:
Add the thinly sliced chicken and mushrooms to the pot. Let it simmer for about 5-7 minutes, or until the chicken is fully cooked and tender.
4. Season the Soup:
Time to season! Stir in fish sauce and if you like, add sugar for a hint of sweetness. Give it a taste and adjust if needed.
5. Add Lime Juice:
Remove the pot from heat and stir in the fresh lime juice. This gives the soup that lovely tangy flavor. Adjust the lime juice to your taste preference.
6. Strain the Soup:
Carefully discard the lemongrass, galangal, and kaffir lime leaves pieces. They’ve done their job, but you want smooth soup!
7. Serve and Garnish:
Ladle the soup into bowls and garnish it with fresh cilantro leaves, sliced green onions, and any remaining sliced red chilies for a pop of color and flavor.
8. Enjoy:
Serve the soup hot with lime wedges on the side for an extra zing. Enjoy the delightful balance of creamy, sour, spicy, and salty in every comforting spoonful of Tom Kha Gai!
Can I Use Substitute Ingredients for This Recipe?
Absolutely! If you can’t find galangal, fresh ginger is a good alternative. For lemongrass, you can use lemongrass paste or oil. Just remember that the flavor may vary slightly.
Can I Make This Soup Vegetarian?
Yes! Simply substitute the chicken with tofu or additional vegetables, and use vegetable broth instead of chicken broth. You can still enjoy the delicious coconut and herb flavors.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or more broth if it seems too thick.
Can I Freeze This Soup?
While it’s best enjoyed fresh, you can freeze the soup before adding lime juice and fresh herbs. Cool it completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
