Thai Coconut Soup

Discover the vibrant flavors of Thailand with this comforting and aromatic Thai Coconut Soup, also known as Tom Kha Gai. Creamy coconut milk pairs perfectly with the zesty brightness of lemongrass, galangal, and lime leaves, creating a rich, flavorful broth that’s both tangy and slightly spicy. Tender bites of chicken, earthy mushrooms, and the subtle heat of red chili peppers make this soup a true culinary delight. Balanced with the umami of fish sauce and a hint of sweetness, every spoonful is a harmonious blend of traditional Thai ingredients. Ready in just 45 minutes, this easy-to-make soup is perfect as a starter or a light main course, especially when paired with steamed jasmine rice. Packed with bold, authentic flavors, this Thai Coconut Soup is a must-try for lovers of Southeast Asian cuisine.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 ml coconut milk
• 500 ml chicken stock
• 2 lemongrass stalks
• 20 grams galangal
• 4 lime leaves
• 150 grams mushrooms
• 300 grams boneless chicken breast
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons lime juice
• 2 red chili peppers
• 20 grams fresh coriander
• 0.5 teaspoon salt

Directions

Step 1

Start by preparing your ingredients: smash the lemongrass stalks with the flat side of a knife and cut them into 2-inch pieces. Slice the galangal thinly and tear the lime leaves into halves.

Step 2

Clean and slice the mushrooms. Thinly slice the chicken breast into bite-sized pieces. Finely chop the red chili peppers.

Step 3

In a large saucepan, combine coconut milk and chicken stock. Bring it to a gentle boil over medium heat.

Step 4

Add the lemongrass, galangal, and lime leaves to the saucepan. Let them simmer for about 5 minutes to infuse the flavor.

Step 5

Add the sliced chicken to the saucepan and simmer for 10 minutes until the chicken is cooked through.

Step 6

Stir in the mushrooms, fish sauce, and sugar. Cook for another 5 minutes until the mushrooms are tender.

Step 7

Add lime juice, sliced chili peppers, and salt to the soup. Adjust seasoning as needed.

Step 8

Remove the pot from heat and discard the lemongrass, galangal, and lime leaves.

Step 9

Garnish with freshly chopped coriander before serving.

Step 10

Serve hot in bowls with optional steamed rice on the side.

Nutrition Facts

Serving size	1743.6 grams (1743.6g)

Amount per serving	% Daily Value*
Calories	1080

Total Fat 23.90g	31%
Saturated Fat 4.00g	20%
Polyunsaturated Fat 4.00g
Cholesterol 288mg	96%
Sodium 6431mg	280%
Total Carbohydrate 110.10g	40%
Dietary Fiber 6.40g	23%
Total Sugars 53.30g
Protein 115.50g	231%

Vitamin D 0IU	0%
Calcium 258mg	20%
Iron 17mg	97%
Potassium 3560mg	76%

*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: 19.2%

Protein: 41.3%

Carbs: 39.4%