Description
Tom Kha Gai is a classic Thai coconut chicken soup that perfectly balances sour, spicy, sweet, and savory flavors. Ready in just 30 minutes, this comforting soup features tender chicken thighs simmered in fragrant coconut milk broth infused with lemongrass, galangal, makrut lime leaves, and mushrooms, garnished with fresh cilantro for a refreshing finish.
Ingredients
Scale
Chicken Marinade
- 12 ounces boneless skinless chicken thighs (or chicken breast, cut into thin strips)
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons fish sauce
Soup Ingredients
- 1 tablespoon neutral oil
- 8 ounces mushrooms (oyster, shiitake, cremini, or button, torn into pieces or thinly sliced)
- 3 cups chicken stock
- 1 stalk lemongrass (bottom half only, tough outer layers removed and scored lengthwise, kept whole)
- 8 slices galangal
- 3 fresh or dried makrut lime leaves (or zest of 1 lime)
- 1-2 Thai chilies (cut in half, optional for spice)
- 1 tablespoon Thai red curry paste (optional)
- 1 tablespoon palm sugar (or light brown sugar)
- 14 ounces coconut milk (1 can, ~400g)
- 3 tablespoons lime juice
- 1/4 cup cilantro (or scallions, roughly chopped)
Instructions
- Marinate the Chicken: Combine the sliced chicken thighs with the cornstarch, 2 teaspoons of neutral oil, and 2 teaspoons of fish sauce in a bowl. Mix well to coat the chicken evenly and set aside to marinate while preparing the soup.
- Sauté the Mushrooms: Heat 1 tablespoon of neutral oil in a medium soup pot over medium-high heat. Add the mushrooms and fry for about 5 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
- Add Broth and Aromatics: Pour in the chicken stock and add the lemongrass stalk, galangal slices, makrut lime leaves (or lime zest), Thai chilies, Thai red curry paste if using, and palm sugar. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 6 minutes to allow the flavors to infuse.
- Incorporate Coconut Milk and Chicken: Stir in the coconut milk and gently bring the soup back up to a simmer over medium-high heat. Avoid boiling vigorously to prevent the coconut milk from splitting. Add the marinated chicken strips to the pot, bring it back to a simmer, then reduce heat to medium-low. Cover and cook for 8 minutes or until the chicken is fully cooked through.
- Finish the Soup: Turn off the heat and stir in the remaining 2 tablespoons of fish sauce, lime juice, and fresh cilantro or scallions. Taste and adjust seasoning with salt if needed. Ladle the hot soup into bowls and serve immediately, optionally with steamed jasmine rice on the side.
Notes
- This soup offers a delightful balance of sour, spicy, sweet, and savory flavors within a quick 30-minute cooking time.
- Optional ingredients such as Thai red curry paste and Thai chilies can be omitted or adjusted to suit your spice preference.
- Use fresh herbs and quality coconut milk for the most authentic flavor.
- Can be served on its own or with steamed jasmine rice to make a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 387 kcal
- Sugar: 5 g
- Sodium: 388 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 81 mg
