Thai Coconut Chicken Soup

Transport your taste buds to the heart of Thailand with this creamy, aromatic Thai Coconut Chicken Soup, also known as Tom Kha Gai. A harmonious balance of rich coconut milk, tender slices of chicken, and earthy mushrooms is infused with the bold flavors of lemongrass, galangal, and kaffir lime leaves. A touch of fish sauce, freshly squeezed lime juice, and a hint of palm sugar create a bright, savory broth that’s both comforting and invigorating. Spicy red Thai chilies bring just the right amount of heat, while fresh cilantro and green onions add a vibrant, herbaceous finish. Ready in just 30 minutes, this quick and authentic recipe is perfect for weeknight dinners or as a starter for a Thai-inspired feast. Enjoy its fragrant allure and warm, velvety texture with every bite!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 450 grams Chicken breast, thinly sliced
• 400 ml Coconut milk
• 500 ml Chicken broth
• 2 pieces Lemongrass stalks, bruised
• 20 grams Galangal, thinly sliced
• 6 pieces Kaffir lime leaves, torn
• 150 grams Mushrooms, sliced (e.g., straw mushrooms or white mushrooms)
• 3 tablespoons Fish sauce
• 2 tablespoons Lime juice, freshly squeezed
• 2 teaspoons Palm sugar (or brown sugar)
• 3 pieces Red Thai chilies, sliced (adjust to taste)
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 2 tablespoons Green onions, thinly sliced (optional for garnish)

Directions

Step 1

In a medium-sized pot, heat the chicken broth over medium heat until it starts to simmer.

Step 2

Add the bruised lemongrass stalks, sliced galangal, and torn kaffir lime leaves to the broth. Let them simmer for 5-7 minutes to infuse the broth with their flavors.

Step 3

Pour in the coconut milk and stir to combine. Allow the mixture to warm up, but do not let it boil to prevent curdling.

Step 4

Add the thinly sliced chicken breast and cook for 5-7 minutes, or until the chicken is just cooked through.

Step 5

Stir in the mushrooms and let them simmer for 2-3 minutes until tender.

Step 6

Add the fish sauce, lime juice, and palm sugar to the soup. Stir well and taste to adjust the seasoning as needed.

Step 7

Add the sliced red Thai chilies, adjusting the quantity based on your desired spice level.

Step 8

Remove the lemongrass stalks and kaffir lime leaves before serving, if desired.

Step 9

Ladle the soup into serving bowls and garnish with fresh cilantro and green onions, if using.

Nutrition Facts

Serving size	1645.8 grams (1645.8g)

Amount per serving	% Daily Value*
Calories	1043

Total Fat 17.70g	23%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 0.00g
Cholesterol 383mg	127%
Sodium 5359mg	233%
Total Carbohydrate 61.80g	22%
Dietary Fiber 2.50g	9%
Total Sugars 42.70g
Protein 154.50g	309%

Vitamin D 74IU	368%
Calcium 173mg	13%
Iron 8mg	46%
Potassium 2746mg	58%

*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: 15.5%

Protein: 60.3%

Carbs: 24.1%