Quick and Easy Tom Kha Gai

Warm up with a comforting bowl of Quick and Easy Tom Kha Gai, a simplified take on Thailand's beloved coconut chicken soup. This recipe balances creamy coconut milk with the bright, aromatic flavors of lemongrass, galangal, and kaffir lime leaves, creating a fragrant base that's ready in just 30 minutes. Tender chicken, earthy mushrooms, and a touch of heat from Thai bird's eye chilies make this dish as hearty as it is flavorful. A splash of lime juice and fish sauce adds the perfect tangy-savory finish, while chopped cilantro and green onions provide a fresh, colorful garnish. Serve it with jasmine rice for a complete weeknight meal that's as delicious as it is effortless. Ideal for fans of quick Thai recipes, this dish is a must-try for those seeking an authentic, yet approachable, taste of Southeast Asia.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Coconut milk
• 1 pound Chicken breast, sliced thinly
• 2 cups Chicken broth
• 2 stalks Lemongrass stalks, bruised and cut into 3-inch pieces
• 2 tablespoons Galangal root, thinly sliced (or ginger as a substitute)
• 4 leaves Kaffir lime leaves, torn into chunks
• 1 cup Mushrooms, sliced (shiitake or button)
• 3 tablespoons Fish sauce
• 3 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Palm sugar (or light brown sugar)
• 2 chilies Thai bird's eye chilies, sliced (adjust to taste)
• 2 tablespoons Cilantro, chopped (for garnish)
• 2 stalks Green onion, thinly sliced (for garnish)
• 1 cup Cooked jasmine rice (optional, for serving)

Directions

Step 1

In a large pot, combine the coconut milk and chicken broth. Heat over medium heat until the mixture begins to simmer gently.

Step 2

Add the lemongrass, galangal (or ginger), and kaffir lime leaves to the pot. Let them simmer for 5-7 minutes to infuse the broth with their aroma and flavor.

Step 3

Add the thinly sliced chicken breast to the pot and simmer for 5 minutes, or until the chicken is just cooked through.

Step 4

Stir in the mushrooms and cook for another 3 minutes, until they are tender.

Step 5

Add the fish sauce, lime juice, palm sugar, and sliced chilies to the soup. Taste and adjust the seasoning as needed. You can add more fish sauce for saltiness, lime juice for tanginess, or sugar to balance flavors.

Step 6

Remove the pot from heat. Discard the lemongrass, galangal, and kaffir lime leaves before serving, if desired.

Step 7

Ladle the soup into bowls and garnish with chopped cilantro and green onions.

Step 8

Serve hot, with a side of jasmine rice if desired, for a complete and satisfying meal.

Nutrition Facts

Serving size	2007.5 grams (2007.5g)

Amount per serving	% Daily Value*
Calories	1600

Total Fat 17.90g	23%
Saturated Fat 5.60g	28%
Polyunsaturated Fat 0.00g
Cholesterol 363mg	121%
Sodium 4182mg	182%
Total Carbohydrate 213.80g	78%
Dietary Fiber 3.60g	13%
Total Sugars 86.80g
Protein 153.40g	307%

Vitamin D 11IU	55%
Calcium 282mg	22%
Iron 18mg	97%
Potassium 3528mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.9%

Protein: 37.6%

Carbs: 52.5%