This warm and creamy Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a hug in a bowl! With tender chicken, fragrant herbs, and rich coconut milk, it’s full of cozy flavor.
One sip of this soup and you’ll feel like you’re on a beach in Thailand! 🏖️ I love pairing it with some rice to soak up all that tasty broth. It’s so easy to make, too!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless thighs for juiciness, but chicken breast works just fine. If you want a vegetarian version, tofu or mushrooms can serve as great substitutes!
Coconut Milk: This is the star ingredient that gives the soup its creaminess. If you’re looking for a lighter option, light coconut milk works too but may be less rich. For a non-dairy version, try nut milk, though it will change the flavor.
Galangal: This root adds a unique flavor, but it’s not always easy to find. Fresh ginger is a good substitute in a pinch. It won’t be exactly the same but still gives a nice kick!
Lemongrass: If fresh lemongrass isn’t available, you can use lemongrass paste or even lemon zest for a touch of brightness. It won’t deliver the same freshness, but it helps enhance the overall flavor.
Kaffir Lime Leaves: These add a distinct citrus aroma. If you can’t find them, a bit of lime juice and zest can provide some similar qualities, but I really recommend trying to find the real deal if you can!
How Do You Properly Infuse Flavors into the Broth?
Infusing the broth is key for flavor depth! Here’s how I do it:
- Start by simmering the chicken broth gently with galangal, lemongrass, and kaffir lime leaves for about 10 minutes. This lets the herbs mingle and release their flavors.
- Remember to strain the broth after simmering! This step keeps the soup smooth and prevents herb bits from being in your bowl.
By the time you add coconut milk, your broth will be packed with aromatic goodness, and this is what truly sets the foundation for your Tom Kha Gai!
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
- 4 cups (1 liter) chicken broth
- 1 can (13.5 oz/400 ml) coconut milk
- 3-4 slices fresh galangal (or ginger if unavailable)
- 3-4 stalks lemongrass, cut into 2-inch pieces and smashed
- 4-5 kaffir lime leaves, torn (optional but traditional)
- 200g (7 oz) mushrooms, sliced (preferably straw or button mushrooms)
- 1 medium tomato, cut into wedges
- 2-3 Thai bird’s eye chilies or 1 jalapeño, sliced (adjust to heat preference)
- 3 tablespoons fish sauce
- 1-2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon sugar (palm sugar preferred)
- Fresh cilantro leaves, for garnish
- Optional: sliced green onions for garnish
- Optional: fresh Thai basil leaves
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 20 minutes for cooking. You’ll be enjoying this warm, comforting soup in about 35 minutes!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken broth to a gentle boil. Add the galangal slices, lemongrass, and kaffir lime leaves. Let it simmer gently for about 10 minutes to infuse the broth with those wonderful aromatic flavors. The smell will make you feel like you’re in Thailand!
2. Strain the Broth:
After simmering, strain the broth to remove the herbs (don’t worry—just the flavors remain!). Return the clear, fragrant liquid back to the pot.
3. Add Coconut Milk:
Pour in the coconut milk and stir to combine. Bring this mixture to a gentle simmer over medium heat, embracing all the creamy goodness!
4. Cook the Chicken:
Add the sliced chicken to the pot and cook until it’s just tender and cooked through, which should take about 5-7 minutes. Be careful not to boil vigorously to keep the chicken tender and juicy.
5. Add Vegetables:
Next, toss in the mushrooms, tomato wedges, and sliced chilies. Cook for another 3-5 minutes until the mushrooms are tender and the tomatoes have softened a bit.
6. Season the Soup:
Season your soup with fish sauce, sugar, and lime juice. Taste and adjust as needed. You want to balance the salty, sweet, and sour flavors for that perfect Thai taste!
7. Garnish and Serve:
Remove the pot from heat. Ladle the soup into bowls and garnish with fresh cilantro leaves and, if you like, some sliced green onions. Feel free to add Thai basil leaves for even more freshness!
8. Enjoy!
Serve your Tom Kha Gai hot, paired with a bowl of steamed jasmine rice or just as it is. Enjoy this fragrant, creamy, and tangy Thai Coconut Chicken Soup, a comforting classic that’s sure to warm your soul!
Happy cooking! 🌿🥥✨
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure it’s fully thawed first! Thaw the chicken overnight in the fridge or quickly by placing it in a sealed plastic bag and submerging it in cold water. Pat dry before slicing to avoid excess moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the broth and cook the chicken in advance, then store it in the fridge for up to 2 days. When you’re ready to enjoy it, just reheat and add fresh herbs and lime juice for that bright flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally for even heating. Note that the coconut milk may separate a bit, so give it a good stir!
What Can I Substitute for Fish Sauce?
If you need a substitute, soy sauce or tamari can work in a pinch for a vegetarian version. Just keep in mind that it will change the flavor profile slightly, but still provide a savory element to the soup.