Spicy Thai Coconut Chicken Soup (Tom Kha Gai)

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This Spicy Thai Coconut Chicken Soup is a vibrant blend of flavors that will transport your taste buds straight to Thailand.

his Spicy Thai Coconut Chicken Soup is a fragrant and creamy broth made with tender chicken, fresh mushrooms, and an array of aromatic herbs like lemongrass and galangal. Each bowl offers a delightful combination of heat from the chili, creaminess from the coconut milk, and a hint of tanginess that makes this dish truly unforgettable.

Cooking Techniques for Flavor

Adding chicken to the simmering broth is where the magic happens. The chicken cooks quickly, absorbing the flavorful essence of the broth.

Once the chicken is cooked through, mushrooms and chilies join the mix, adding both texture and a kick of heat.

Don’t forget to season with fish sauce and lime juice to enhance the soup’s overall flavor, creating a perfect balance of taste.

The Ultimate Tom Kha Gai Recipe

Ingredients

  • 1 pound chicken breast, thinly sliced
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth
  • 1 stalk lemongrass, cut into 4-inch pieces and smashed
  • 5-6 slices galangal (or ginger if unavailable)
  • 3-4 kaffir lime leaves, torn
  • 200g mushrooms, sliced
  • 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
  • Chili oil for drizzling (optional)

Instructions

  1. Prepare the Broth: In a large pot, combine the chicken broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer over medium heat.
  2. Cook the Chicken: Add the sliced chicken to the pot and cook for about 5-7 minutes, or until the chicken is cooked through.
  3. Add the Vegetables: Stir in the mushrooms and Thai bird’s eye chilies, and cook until the mushrooms are tender.
  4. Season the Soup: Add the fish sauce and lime juice, adjusting to taste depending on your preference for saltiness and sourness.
  5. Serve: Remove from heat and ladle into bowls. Garnish with fresh cilantro and drizzle with chili oil if desired.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4 bowls
  • Calories: 350kcal
  • Fat: 20g
  • Protein: 30g
  • Carbohydrates: 10g

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