Go Back
–+ servings
Thai tom kha gai coconut chicken soup with mushrooms, galangal, lime leaves, and red chiles in a ceramic bowl.

Thai Tom Kha Gai (Coconut Chicken Soup)

No ratings yet
A fragrant Thai coconut chicken soup brightened with galangal, lemongrass, lime leaves, mushrooms, and lime.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Tom Kha Gai
  • 4 cups low-sodium chicken stock
  • 1 stalk lemongrass bruised and cut into pieces
  • 2 inch fresh galangal thinly sliced
  • 6 whole makrut lime leaves torn
  • 1 can unsweetened coconut milk 13.5 ounces
  • 1 lb boneless skinless chicken thighs thinly sliced
  • 8 oz shiitake mushrooms sliced
  • 2 whole red Thai chiles sliced
  • 1 tbsp fine sugar
  • 1 tsp fine salt
  • 3 tbsp fresh lime juice
  • 2 tbsp fresh cilantro chopped

Equipment

  • Medium soup pot
  • Chef's knife
  • Fine-mesh strainer
  • Ladle

Method
 

Infuse the broth:
  1. Combine the chicken stock, lemongrass, galangal, and lime leaves in a soup pot. Bring just to a simmer and cook for 10 minutes.
  2. Strain the broth into a clean pot, or use a slotted spoon to remove the large aromatics. Return the broth to a gentle simmer.
Finish the soup:
  1. Add the coconut milk, chicken, mushrooms, chiles, sugar, and salt. Simmer gently for 8 to 10 minutes, until the chicken is cooked through and the mushrooms are tender.
  2. Remove from the heat. Stir in the lime juice and cilantro. Taste and adjust the salt and lime, then serve immediately.

Nutrition

Calories: 430kcalCarbohydrates: 18gProtein: 32gFat: 27gSaturated Fat: 20gCholesterol: 105mgSodium: 880mgFiber: 3gSugar: 8g

Notes

  • Keep the soup below a hard boil after adding coconut milk for a smooth, naturally creamy broth.
  • Add lime juice off the heat so its fresh acidity remains vivid.