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Authentic Thai Coconut Chicken Soup (Tom Kha Gai)

Close-up of a bowl of creamy chicken coconut soup topped with shredded chicken, fresh cilantro, and bright red chili slices.
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Make a creamy and flavorful Thai coconut soup featuring tender chicken, mushrooms, and aromatic herbs.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breasts, sliced thinly
  • 1 small onion, sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 cups chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 stalks lemongrass, trimmed and bruised
  • 1 inch piece of ginger, sliced
  • 3 kaffir lime leaves, torn
  • 1-2 red Thai chilies, sliced (optional)
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the sliced chicken and cook until lightly browned, about 4 minutes.
  2. Add the onion and mushrooms to the pot. Cook until the onions soften, about 5 minutes.
  3. Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer. Do not boil rapidly.
  4. Add the bruised lemongrass, sliced ginger, and torn kaffir lime leaves to the soup.
  5. Simmer gently for 15 minutes to allow the flavors to infuse.
  6. Remove and discard the lemongrass stalks, ginger slices, and kaffir lime leaves.
  7. Stir in the fish sauce, brown sugar, and sliced chilies (if using). Taste and adjust seasoning.
  8. Remove the pot from the heat. Stir in the fresh lime juice.
  9. Ladle the soup into bowls and garnish generously with fresh cilantro before serving.

Notes

  • For a vegetarian version, replace chicken with firm tofu and use vegetable broth.
  • If you cannot find fresh lemongrass, use 1 teaspoon of lemongrass paste.
  • Adjust the amount of chilies to control the heat level of your soup.

Nutrition

Find it online: https://cookerykings.com/best-coconut-soup-recipe-tom-kha-gai/