Description
Tom Kha Gai is a flavorful Thai coconut chicken soup that combines tender chicken, mushrooms, and aromatic herbs in a creamy, tangy, and slightly spicy broth. Ready in just 30 minutes, this comforting soup balances sour, spicy, sweet, savory, and salty flavors for an authentic taste of Thailand.
Ingredients
Scale
Chicken Marinade
- 12 ounces boneless skinless chicken thighs (or chicken breast, cut into thin strips)
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons fish sauce
Soup
- 1 tablespoon neutral oil
- 8 ounces mushrooms (oyster, shiitake, cremini or button, torn or sliced)
- 3 cups chicken stock
- 1 stalk lemongrass (bottom half only, outer layers removed, scored)
- 8 slices galangal
- 3 fresh or dried makrut lime leaves (or zest of 1 lime)
- 1–2 Thai chilies (cut in half, optional)
- 1 tablespoon Thai red curry paste (optional)
- 1 tablespoon palm sugar (or light brown sugar)
- 14 ounces coconut milk (1 can)
- 3 tablespoons lime juice
- 1/4 cup cilantro (or scallions, roughly chopped)
Instructions
- Marinate Chicken: Combine the sliced chicken with cornstarch, 2 teaspoons of neutral oil, and 2 teaspoons of fish sauce in a bowl. Mix well and set aside to tenderize and develop flavor.
- Sauté 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 they become tender and browned.
- Add Aromatics and Broth: Add the chicken stock, lemongrass stalk, galangal slices, makrut lime leaves or lime zest, Thai chilies (if using), Thai red curry paste (if using), and palm sugar to the pot. Bring the mixture to a boil over medium-high heat, then cover, reduce heat to low, and simmer gently for 6 minutes to infuse flavors.
- Incorporate Coconut Milk and Chicken: Stir in the coconut milk and bring back up to a gentle simmer over medium-high heat, careful not to let it boil to prevent the coconut milk from splitting. Add the marinated chicken, then lower the heat to medium-low. Cover and cook for 8 minutes, or until the chicken is cooked through and tender.
- Finish Soup: Turn off the heat and stir in the remaining 2 tablespoons of fish sauce, lime juice, and fresh cilantro or scallions. Taste and adjust seasoning with salt if necessary. Ladle soup into bowls and serve hot, optionally accompanied by steamed jasmine rice.
Notes
- Using chicken thighs adds more flavor and tenderness, but chicken breast works well for a leaner option.
- Adjust the number of Thai chilies to control the soup’s heat level; omit for a milder taste.
- If fresh galangal or makrut lime leaves are unavailable, substitute with ginger and lime zest respectively.
- To prevent coconut milk from curdling, avoid boiling after adding it; keep the heat gentle.
- This soup is best served fresh but can be refrigerated for up to 2 days; reheat gently.
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
