This authentic Tom Ka Ga is a quintessential Thai dish that balances creamy richness with bright acidity and fiery heat. The coconut milk provides a luxurious base, while galangal, lemongrass, and kaffir lime leaves infuse the broth with an aromatic complexity that is unmistakably Southeast Asian. Fresh lime juice and bird’s eye chilies add a sharp, zesty kick that cuts through the fat, creating a harmonious blend of flavors. The chicken remains tender and juicy, absorbing the savory spices as it simmers. Perfect for comforting cold evenings or adding a vibrant touch to a family dinner, this soup is quick to prepare yet deeply satisfying. Garnished with fresh cilantro, it offers a fresh, herbaceous finish that elevates every spoonful.
Thai Chicken & Coconut Milk Soup (Tom Ka Ga)
Description
This authentic Tom Ka Ga is a quintessential Thai dish that balances creamy richness with bright acidity and fiery heat. The coconut milk provides a luxurious base, while galangal, lemongrass, and kaffir lime leaves infuse the broth with an aromatic complexity that is unmistakably Southeast Asian. Fresh lime juice and bird's eye chilies add a sharp, zesty kick that cuts through the fat, creating a harmonious blend of flavors. The chicken remains tender and juicy, absorbing the savory spices as it simmers. Perfect for comforting cold evenings or adding a vibrant touch to a family dinner, this soup is quick to prepare yet deeply satisfying. Garnished with fresh cilantro, it offers a fresh, herbaceous finish that elevates every spoonful.Ingredients
Directions
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Pour the lime juice over the chicken chunks and let them marinate while you prepare the other ingredients.
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In a medium saucepan, combine the coconut milk, sliced lemongrass, grated lime peel, galangal (or ginger), and chilies.
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Bring the coconut milk mixture to a gentle simmer over medium heat.
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Add the lime-soaked chicken pieces to the simmering soup and stir to distribute them evenly.
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Reduce the heat to low so the soup stays just below a boil, and cook for 12 to 15 minutes until the chicken is fully cooked.
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Remove the soup from the heat and serve immediately, garnished with fresh cilantro leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 591.0kcal
- % Daily Value *
- Total Fat 63.0g97%
- Saturated Fat 54.0g270%
- Cholesterol 0.0mg0%
- Sodium 42.0mg2%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 0.3g2%
- Sugars 9.0g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Galangal is similar to ginger but has a more citrusy, pine-like flavor. If you cannot find fresh galangal, frozen is a good substitute, or use fresh ginger in a pinch.
Adjust the heat level by adding chilies earlier for a spicier dish or later for a milder flavor. Bird's eye chilies are very hot; serranos or Fresno peppers offer a milder alternative.
Lemongrass adds significant aroma but is tough and not edible in slice form. Eat around the slices or remove them before serving if preferred.
Variation: This soup is also excellent with white fish such as grouper, sea bass, or monkfish, or with shrimp. If using fish, cook for only 3-5 minutes until opaque.
Serving suggestion: Serve over Vietnamese rice noodles for a heartier meal.
