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Tom Kha Gai (Chicken Coconut Soup

Tom Kha Gai (Chicken Coconut Soup recipe image
Tom Kha Gai is a classic Thai soup that balances creamy richness with bright, zesty acidity. This dish features tender chicken breast simmered in a fragrant broth made from coconut milk, galangal, lemongrass, and kaffir lime leaves. The result is a harmonious blend of spicy, sour, salty, and sweet flavors that is both comforting and invigorating. Perfect for cold evenings or as a light starter before a heavier meal, this soup comes together quickly using pantry staples and fresh aromatics. It is a versatile recipe that allows you to adjust the heat and sourness to your liking, making it a reliable favorite for weeknight dinners or entertaining guests who appreciate authentic Southeast Asian cuisine.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 250.9
Dietary: Gluten-free
Description
Tom Kha Gai is a classic Thai soup that balances creamy richness with bright, zesty acidity. This dish features tender chicken breast simmered in a fragrant broth made from coconut milk, galangal, lemongrass, and kaffir lime leaves. The result is a harmonious blend of spicy, sour, salty, and sweet flavors that is both comforting and invigorating. Perfect for cold evenings or as a light starter before a heavier meal, this soup comes together quickly using pantry staples and fresh aromatics. It is a versatile recipe that allows you to adjust the heat and sourness to your liking, making it a reliable favorite for weeknight dinners or entertaining guests who appreciate authentic Southeast Asian cuisine.
Ingredients
  • 2 cup Coconut milk
  • 6 Thin slices young galangal
  • 2 Stalks Lemon grass,
  • 5 leaves Fresh kaffir lime leaves
  • 8 oz Boned chicken breast, sliced
  • 5 tb Fish sauce (nam pla)
  • 2 tb Sugar
  • 1/2 c Lime juice
  • 1 ts Black chili paste
  • 1/4 c Cilantro/coriander leaves
  • 5 peppers Green Thai chili peppers
Directions
  1. 1
    Combine half of the coconut milk with the galangal, lemongrass, and kaffir lime leaves in a large saucepan.
  2. 2
    Heat the mixture over medium heat until it begins to boil.
  3. 3
    Add the sliced chicken breast, fish sauce, and sugar to the pot.
  4. 4
    Simmer for about 4 minutes, or until the chicken is cooked through and opaque.
  5. 5
    Stir in the remaining coconut milk and heat just to a boil, then reduce heat to low.
  6. 6
    Place the lime juice and black chili paste into the bottom of each serving bowl.
  7. 7
    Ladle the hot soup into the serving bowls, allowing it to mix with the lime juice and chili paste.
  8. 8
    Garnish with torn cilantro leaves and crushed green Thai chili peppers before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 250.9kcal
% Daily Value *
Total Fat 25.3g39%
Saturated Fat 21.6g108%
Cholesterol 0.0mg0%
Sodium 17.8mg1%
Total Carbohydrate 7.5g3%
Dietary Fiber 1.5g6%
Sugars 4.8g
Protein 3.3g7%

* 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

Whenever possible, use fresh kaffir lime leaves. Their flavor and aroma are significantly enhanced when they are torn by hand rather than cut with a knife.

Young galangal is pale yellow with firm, unwrinkled pink shoots. If fresh galangal is unavailable, fresh young ginger can be substituted, though the flavor profile will differ slightly.

For a vegetarian version, omit the fish sauce and chicken, replacing them with tofu or mushrooms and using soy sauce or tamari for saltiness.

Keywords: tom kha gai, chicken coconut soup, thai soup, lemongrass, galangal, kaffir lime leaves, fish sauce, coconut milk, spicy soup, sour soup, asian cuisine, comfort food, quick dinner, chicken breast, chili paste, cilantro, lime juice, simmered, aromatic, galangal substitute
Read it online: https://www.chefs-mate.com/recipe/tom-kha-gai-chicken-coconut-soup/