thai coconut chicken soup recipe

Written ByJenny Smyth Posted on
thai coconut chicken soup recipe
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The Best thai coconut chicken soup recipe

I’ve been making Thai coconut chicken soup for years, and it’s always a hit with my family. The recipe is a classic, originating from the streets of Thailand where it’s known as ‘tom kha gai.’

It’s a creamy, slightly spicy soup that’s made with coconut milk, chicken or shrimp, and an array of spices. The flavors are rich and complex, with a depth that’s hard to put into words.

When I make this soup, I like to use boneless chicken breast or thighs, which adds moisture and tenderness to the dish. I also add in some Thai basil leaves for extra flavor and aroma.

The key to making this soup is to use high-quality ingredients and to not be afraid to add in some heat from the red pepper flakes or Thai chilies. This soup is perfect for a weeknight dinner or for a special occasion when you want to impress your guests.

It’s also great for meal prep, as it can be made ahead of time and reheated as needed.

Thai Coconut Chicken Soup (Tom Kha Gai)

Thai Coconut Chicken Soup (Tom Kha Gai)

4.8 from 888 votes

A fragrant and creamy Thai soup made with tender chicken, coconut milk, and aromatic herbs. This comforting dish balances spicy, sour, and savory flavors for a truly satisfying meal.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs, sliced into bite-sized pieces
4 cups chicken broth
2 stalks lemongrass, bruised and cut into 2-inch pieces
3 slices galangal (or ginger, about 1/4 inch thick)
4 kaffir lime leaves, torn
1 can (13.5 oz) full-fat coconut milk
8 ounces mushrooms, sliced (such as oyster or shiitake)
2 tablespoons fish sauce
1 tablespoon lime juice
1 to 2 teaspoons red curry paste (adjust to taste)
1 teaspoon sugar
Fresh cilantro leaves for garnish
Sliced red chili for garnish (optional)

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2Add the chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through.
3Pour in the chicken broth and add the lemongrass, galangal slices, and kaffir lime leaves.
4Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 10 minutes to infuse the broth with the aromatics.
5Stir in the coconut milk, mushrooms, fish sauce, lime juice, red curry paste, and sugar.
6Increase the heat to medium and bring the soup to a gentle simmer, then cook for 5 to 7 minutes until the mushrooms are tender and the chicken is cooked through (internal temperature reaches 165°F).
7Remove the pot from the heat and discard the lemongrass stalks, galangal slices, and kaffir lime leaves.
8Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili if desired.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 70mg🧂Sodium: 900mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 24g

📝Notes

For a milder soup, use only 1 teaspoon of red curry paste. Adjust the lime juice and fish sauce to your preference for sour and salty balance. Galangal can be found in Asian markets; if unavailable, substitute with fresh ginger.

Watch Video Of How Thai Coconut Chicken Soup (Tom Kha Gai) Works

This Thai coconut chicken soup recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. It’s easy to make ahead of time and reheats beautifully without losing its flavor or texture.

You can also serve it chilled as a refreshing summer meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

❓ Frequently Asked Questions About Thai Coconut Chicken Soup (Tom Kha Gai)

Q: What is the difference between tom kha gai and other types of Thai soups?

Tom kha gai is a specific type of Thai soup that originated in the north of Thailand. It’s made with coconut milk, which gives it a rich and creamy texture. The soup is also flavored with lemongrass, galangal, and chili peppers, which give it a unique and aromatic taste.

Q: Can I use store-bought coconut milk instead of fresh?

While store-bought coconut milk can be used as a substitute, fresh coconut milk is always recommended for its richer flavor and texture. If you do choose to use store-bought coconut milk, make sure to check the ingredients list for any added preservatives or sugars.

Q: How can I adjust the level of spiciness in this recipe?

If you prefer a milder soup, you can reduce the amount of red pepper flakes or omit them altogether. On the other hand, if you like a spicier soup, you can add in more red pepper flakes or use hot sauce to taste.

Q: Can I make this recipe vegetarian by substituting chicken with tofu or tempeh?

Yes, you can make this recipe vegetarian by substituting chicken with tofu or tempeh. Simply marinate the tofu or tempeh in a mixture of soy sauce, lime juice, and spices before adding it to the soup.

Q: How long does this soup keep in the refrigerator?

This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.

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