Description
A flavorful and aromatic Thai coconut chicken soup called Tom Kha Gai, made with tender chicken thighs, mushrooms, fresh herbs, and a perfect balance of spicy, sour, sweet, and savory flavors, all ready in just 30 minutes.
Ingredients
Scale
Chicken Mixture
- 12 ounces boneless skinless chicken thighs (or boneless skinless chicken breast, cut into thin strips)
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons fish sauce
Soup Base
- 1 tablespoon neutral oil
- 8 ounces mushrooms (such as oyster, shiitake, cremini or button mushrooms, torn into pieces or thinly sliced)
- 3 cups chicken stock
- 1 stalk lemongrass (bottom half only, tough outer layers removed and scored in half lengthwise—keep it in one piece)
- 8 slices galangal
- 3 fresh or dried makrut lime leaves (or zest of 1 lime)
- 1-2 Thai chilies (cut in half; optional—omit for a milder soup)
- 1 tablespoon Thai red curry paste (optional)
- 1 tablespoon palm sugar (or light brown sugar)
- 14 ounces coconut milk (1 can)
Finishing Ingredients
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1/4 cup cilantro (or scallions, roughly chopped)
- Salt to taste
Instructions
- Prepare the chicken: Combine the sliced chicken with the cornstarch, 2 teaspoons neutral oil, and 2 teaspoons fish sauce in a bowl. Set aside to marinate while preparing the soup.
- Cook the mushrooms: Heat 1 tablespoon of neutral oil in a medium soup pot over medium-high heat. Add the mushrooms and fry for about 5 minutes until tender and aromatic.
- Add aromatics and broth: Pour in the chicken stock, then add the lemongrass, galangal slices, makrut lime leaves or lime zest, Thai chilies (if using), Thai red curry paste (if using), and palm sugar. Bring the mixture to a boil over medium-high heat.
- Simmer the broth: Once boiling, cover the pot, reduce the heat to low, and simmer gently for 6 minutes to allow flavors to meld.
- Add coconut milk and chicken: Stir in the coconut milk and gently bring the soup back to a simmer. Avoid a rolling boil to prevent curdling. Add the marinated chicken pieces, return to a gentle simmer, then cover and cook on medium-low heat for 8 minutes until the chicken is fully cooked.
- Finish the soup: Turn off the heat and stir in the remaining 2 tablespoons fish sauce, lime juice, and chopped cilantro or scallions. Taste and season with salt if needed.
- Serve: Ladle the hot soup into bowls, and serve on its own or alongside steamed jasmine rice for a complete meal.
Notes
- This Tom Kha Gai soup balances sour, spicy, sweet, savory, and salty flavors perfectly.
- Using chicken thighs imparts more flavor and tenderness, but chicken breast works fine as a leaner option.
- You can omit Thai chilies for a milder taste or add more if you prefer extra heat.
- Fresh herbs like cilantro add bright freshness but can be substituted with scallions if preferred.
- Be careful not to boil the soup vigorously after adding coconut milk to prevent curdling.
- Serve with steamed jasmine rice to make it a more filling meal.
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 5 g
- Sodium: 388 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 81 mg
