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Thai Coconut Chicken Soup

Thai Coconut Chicken Soup prepared dish

Thai coconut chicken soup, known as tom kha gai, is a fragrant and creamy soup made with tender chicken, aromatic herbs, and a rich coconut milk base. This comforting dish is perfect for a cozy dinner or a light lunch.

This recipe is thai style, dinner, scaled for 4 servings, with 15 min prep and 25 min cook.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include fish sauce, chicken broth, red chili, kaffir lime leaves.
  • Follow all 5 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 3 tbsp fish sauce
  • 500 ml chicken broth
  • 1 whole red chili (sliced for garnish)
  • 4 leaves kaffir lime leaves (torn)
  • 400 ml coconut milk
  • 400 g chicken breast (sliced)
  • 20 g galangal (sliced)
  • 2 tbsp lime juice
  • 20 g coriander leaves (for garnish)
  • 2 stalks lemongrass (bruised)
  • 200 g mushrooms (sliced)

Instructions

  1. In a large pot, combine the chicken broth, lemongrass, kaffir lime leaves, and galangal, and bring to a simmer over medium heat.
  2. Add the sliced chicken breast to the pot and cook until the chicken is no longer pink, about 10 minutes.
  3. Stir in the coconut milk and mushrooms, and let the soup simmer for another 5 minutes.
  4. Season the soup with fish sauce and lime juice, adjusting to taste.
  5. Serve the soup hot, garnished with fresh coriander leaves and sliced red chili.

Nutrition (per serving)

  • Calories: 390
  • Protein: 30 g
  • Fat: 25 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Sugar: 1 g
  • Sodium: 850 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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