This authentic Thai Chicken Soup, known as Gai Dom Kha, is a fragrant and warming dish that balances the heat of red chilies with the creamy richness of coconut milk. The broth is infused with a powerful paste of lemongrass, galangal, garlic, coriander roots, and shallots, creating a deep, aromatic base. Tender slices of chicken breast poach directly in the simmering coconut broth, absorbing the complex flavors. Finished with a bright splash of lime juice and fish sauce, this soup offers a perfect harmony of spicy, savory, and tangy notes. It is a comforting yet vibrant meal, ideal for chilly evenings or when you crave bold, fresh flavors. Serve it hot with a sprinkle of fresh cilantro and kaffir lime leaves for an authentic Thai dining experience.
Thai Chicken Soup
Description
This authentic Thai Chicken Soup, known as Gai Dom Kha, is a fragrant and warming dish that balances the heat of red chilies with the creamy richness of coconut milk. The broth is infused with a powerful paste of lemongrass, galangal, garlic, coriander roots, and shallots, creating a deep, aromatic base. Tender slices of chicken breast poach directly in the simmering coconut broth, absorbing the complex flavors. Finished with a bright splash of lime juice and fish sauce, this soup offers a perfect harmony of spicy, savory, and tangy notes.Ingredients
Directions
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Wash lemongrass stalks, trim off the root ends and tough outer layers, then thinly slice the bottom 6 inches.
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Chop 1 tablespoon of the sliced lemongrass finely.
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In a blender or mortar, puree the chopped lemongrass, sliced ginger, garlic, peppercorns, coriander roots, and shallots into a smooth paste.
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Pour 1 cup of the coconut milk into a medium saucepan and bring to a boil over medium heat.
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Add the lemongrass paste mixture to the boiling coconut milk, stirring constantly to prevent burning and release the aromatics.
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Reduce heat to medium and add the chicken slices, remaining coconut milk, remaining ginger slices, and remaining lemongrass stalks.
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Bring the soup back to a boil, then reduce heat to low and simmer uncovered until the chicken is cooked through and tender, about 10-15 minutes.
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Remove from heat and season with minced red chilies, fish sauce, and lime juice, adjusting to taste.
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Ladle into bowls and garnish with shredded kaffir lime leaves and chopped coriander sprigs.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2304.4kcal
- % Daily Value *
- Total Fat 145.7g225%
- Saturated Fat 70.5g353%
- Cholesterol 134.7mg45%
- Sodium 1328.9mg56%
- Total Carbohydrate 277.3g93%
- Dietary Fiber 170.2g681%
- Sugars 14.6g
- Protein 104.3g209%
* 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
About Red Chilies: The red chilies used in this recipe are often "prik khee nu" (bird's eye chilies), which are small but very spicy. Adjust the amount based on your heat preference.
Making Fresh Coconut Milk: If you want to make your own coconut milk: Blend 2 cups of fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all the liquid. This first pressing is thick coconut milk. To get thin milk, add warm water to the residue from the first straining, let stand for 5 minutes, then press again. For coconut cream, refrigerate the first pressing; the cream will rise to the top.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may intensify as the soup sits. Reheat gently on the stovetop.
