This Thai Coconut Chicken Soup, known as Tom Kha Gai, is creamy and bursting with flavor. With tender chicken, aromatic herbs, and a hint of lime, it’s like a warm hug in a bowl!
You’ll love how quick this soup is to whip up, perfect for busy nights! Just toss everything in, let it simmer, and enjoy the cozy aromas filling your kitchen. Yum!
Key Ingredients & Substitutions
Coconut Milk: Full-fat coconut milk gives this soup its creamy texture. If you’re looking for a lighter option, you can use light coconut milk, but it may not be as rich. Some people love to mix in a bit of almond or soy milk for a unique twist!
Chicken: Boneless, skinless chicken breast is ideal, but thighs are also juicy and flavorful. If you’re going vegetarian, swap chicken with tofu or chickpeas for a satisfying alternative!
Galangal: This root adds a unique flavor, but if you can’t find it, fresh ginger works as a good substitute. It won’t be exactly the same, but will still bring warmth and spice!
Kaffir Lime Leaves: These leaves give a distinct citrusy aroma. If you can’t find them, using lime zest can add a bit of that tangy flavor, though it’s not quite the same.
Lemongrass: Essential for the soup’s fresh taste! If you don’t have it, you could use lime zest and juice to mimic the citrus flavor, but I highly recommend finding lemongrass if you can!
How Do You Achieve the Best Flavor in This Soup?
To get the most out of your ingredients, focus on simmering them together to build a rich base. Here’s how:
- Combine coconut milk with chicken broth and add galangal, kaffir lime leaves, and lemongrass. Gentle simmering for about 10 minutes allows the flavors to meld beautifully.
- Make sure to taste after adding your seasonings. You might want to adjust the fish sauce or lime juice to get that perfect balance of salty and tangy.
- Don’t skip the fresh lime juice at the end! It brightens everything up and is key to that refreshing taste.
Cooking time matters too! Keep an eye on the chicken and mushrooms, so they stay tender and juicy. Enjoy every spoonful of your homemade soup! 😊
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients:
For the Soup:
- 2 cups coconut milk (full fat for creaminess)
- 2 cups chicken broth
- 1 lb (450g) chicken breast, thinly sliced
- 3-4 slices galangal (or ginger if unavailable)
- 3-4 kaffir lime leaves, torn into pieces
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 4-5 Thai bird’s eye chilies (adjust to taste)
- 200g (7 oz) mushrooms, sliced (straw or button mushrooms)
- 3 tbsp fish sauce
- 1-2 tbsp lime juice (freshly squeezed)
- 1 tsp sugar
- 2-3 green onions, chopped
- Fresh cilantro, for garnish
How Much Time Will You Need?
This delicious soup will take about 15 minutes to prepare, and another 15 minutes to cook. In just around half an hour, you’ll have a warm, comforting bowl of Tom Kha Gai ready to enjoy!
Instructions:
1. Prepare the Broth:
In a medium pot, combine the coconut milk and chicken broth. Add the galangal slices, kaffir lime leaves, and lemongrass. Bring everything to a gentle simmer over medium heat, allowing it to simmer for about 10 minutes. This will infuse all those lovely flavors into the broth.
2. Strain the Aromatics:
After simmering, carefully remove the lemongrass, galangal slices, and lime leaves using a slotted spoon. This helps to keep your soup smooth and enjoyable without the tough pieces in it!
3. Cook the Chicken and Mushrooms:
Add the thinly sliced chicken breast and mushrooms to the pot. Cook for about 5-7 minutes, or until the chicken is fully cooked through and the mushrooms are tender. Those lovely scents will fill your kitchen!
4. Season the Soup:
Now it’s time to season! Add the fish sauce, sugar, and chopped green onions to the soup. Stir everything together until well combined. This will bring a wonderful balance of salty and sweet to your dish.
5. Add the Heat:
Depending on your spice preference, add the bird’s eye chilies whole or sliced. Simmer for another minute. If you love a good kick, feel free to add more chilies!
6. The Finishing Touch:
Turn off the heat and stir in the fresh lime juice. This will give the soup that refreshing tang. Taste and adjust the seasoning with a bit more fish sauce or lime juice if needed.
7. Serve and Enjoy:
Serve your delicious Tom Kha Gai hot, garnished with fresh cilantro leaves. It pairs wonderfully with steamed jasmine rice for a complete meal!
Enjoy your rich, tangy, and aromatic Thai Coconut Chicken Soup!
Can I Use Low-Fat Coconut Milk Instead?
Yes, you can use low-fat coconut milk, but the soup may be less creamy. For a richer taste, consider blending low-fat coconut milk with a little cream or using some extra mushrooms to enhance the texture.
What Can I Substitute for Fish Sauce?
If you’re looking for a vegetarian or fish-free option, you can substitute fish sauce with soy sauce or tamari, or use a mix of soy sauce with a dash of lime juice or vinegar for that umami flavor.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup base ahead of time and store it in the fridge for up to 2 days. Just add the chicken and mushrooms when you’re ready to eat, as they are best served fresh.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, adding a splash of water or broth if the soup has thickened too much.
