This Thai Coconut Chicken Soup, or Tom Kha Gai, is a warm hug in a bowl! It’s creamy, fragrant, and filled with tender chicken, mushrooms, and fresh herbs. Yum!
Every spoonful is a flavor party, thanks to the zesty lime and a hint of spice. I love making it on chilly days—perfect for warming up and brightening the mood!
Key Ingredients & Substitutions
Chicken: You can use either chicken breast or thighs for this soup. Thighs are juicier, while breasts are leaner. If you want a meat-free option, tofu or tempeh works great!
Coconut Milk: This gives the soup its creamy texture. If you’re looking for a lighter version, consider using light coconut milk or almond milk. Keep in mind that the flavor will be slightly less rich.
Galangal: It’s key for authentic flavor, but if you can’t find it, fresh ginger is a good substitute. Just be aware that ginger has a different taste profile.
Kaffir Lime Leaves: These leaves add a unique citrus aroma. If unavailable, you can zest regular lime as a last resort, but it won’t replicate the same depth of flavor.
Thai Bird’s Eye Chilies: These are quite spicy! You can adjust the number based on your spice tolerance. Alternatively, jalapeños or red pepper flakes work if you want less heat.
Why is Timing Important in Cooking This Soup?
The timing of adding ingredients is crucial in Tom Kha Gai, especially with the chicken and coconut milk. Speed matters when cooking chicken; you don’t want it overcooked, which can lead to rubbery texture. Here’s how:
- First, simmer the broth with aromatics to build flavor.
- Cook the chicken until just done (about 5 minutes). This way, it stays tender.
- When adding coconut milk, keep the heat low to prevent curdling—simmer gently.
Taking these steps will ensure your soup is silky and full of flavor!
How to Make Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) chicken breast or thighs, thinly sliced
- 4 cups (1 liter) chicken broth
- 1 can (13.5 oz/400ml) coconut milk
- 3-4 slices galangal (or ginger if unavailable)
- 3-4 kaffir lime leaves, torn into pieces
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 3-4 Thai bird’s eye chilies, sliced (adjust to taste)
- 5-6 oz (150-170g) straw or white mushrooms, sliced
- 3 tablespoons fish sauce
- 1-2 tablespoons fresh lime juice (to taste)
- 1 teaspoon sugar
- 1/2 cup chopped fresh cilantro
- 4 green onions (scallions), sliced diagonally
- Fresh Thai basil leaves (optional)
How Much Time Will You Need?
This delightful Tom Kha Gai soup will take about 30 minutes total. You will spend around 10 minutes prepping the ingredients and about 20 minutes cooking. Perfect for a quick weeknight dinner or a lovely weekend brunch with friends!
Step-by-Step Instructions:
1. Infuse the Broth:
In a large pot, bring the chicken broth to a gentle boil. Now, it’s time to add some amazing flavors! Toss in the galangal slices, kaffir lime leaves, and lemongrass pieces. Let it simmer gently for about 5-10 minutes so those wonderful flavors can infuse the broth.
2. Cook the Chicken:
Next, add the sliced chicken to the simmering broth. Allow it to cook until it’s just tender—this should take around 5 minutes. Keep an eye on it; nobody likes overcooked chicken!
3. Add Coconut Milk and Mushrooms:
Now, stir in the creamy coconut milk and add the sliced mushrooms. Bring the pot back to a gentle simmer, but avoid boiling it vigorously to keep that lovely creaminess intact. Let this simmer for another 5 minutes, or until the mushrooms are tender.
4. Season the Soup:
Time to flavor things up! Add the fish sauce, sugar, and sliced chilies. Give everything a good stir, and taste the soup to see if you need to adjust any seasoning. You want it to be just right!
5. Finish with Fresh Ingredients:
Remove the pot from the heat. Squeeze in the fresh lime juice and mix in most of the sliced green onions and cilantro. Save a little bit of each for garnishing later. If you’re feeling adventurous, add some fresh Thai basil leaves now, too.
6. Serve and Enjoy:
Time to enjoy your creation! Serve the soup hot, garnished with the reserved green onions, cilantro, and a sprinkle of additional sliced red chili for a little extra flair and heat, if that’s your style. Now sit back and enjoy this warming, fragrant bowl of happiness!
This recipe produces a fragrant, creamy, tangy, and slightly spicy soup that embodies the classic flavors of Tom Kha Gai! Enjoy it as a soothing starter or a light main dish.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed before cooking. Thaw it in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water. Pat dry with paper towels to ensure even cooking.
Can I Make This Soup Vegan?
Absolutely! To make it vegan, substitute chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. Also, replace fish sauce with soy sauce or tamari for a similar umami flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally until heated through. If it thickens, you might want to add a splash of broth or coconut milk to loosen it up!
How Can I Adjust the Spiciness?
Adjust the number of Thai bird’s eye chilies based on your spice preference. For milder flavors, start with 1 chili and taste the soup before adding more. You can also remove the seeds for less heat or substitute with a milder pepper. Enjoy experimenting!
