This warm and creamy Thai Coconut Chicken Soup is a hug in a bowl! It combines tender chicken, fresh herbs, and a hint of zingy lime for a tasty treat.
Every spoonful is like a mini vacation to Thailand! I love how easy it is to make—just simmer and savor. Perfect when you want something cozy and comforting!
Key Ingredients & Substitutions
Chicken Broth: Homemade broth adds depth. If short on time, low-sodium store-bought broth works too. Vegetable broth is a great alternative for a vegetarian option.
Coconut Milk: Full-fat gives the best creaminess. Light coconut milk can be used if you’re looking to reduce calories, but the soup won’t be as rich. Almond milk can be a dairy-free substitute, though it will alter the flavor.
Galangal: This gives a unique flavor. If you can’t find fresh galangal, ginger is a suitable substitute, though it won’t have the same brightness.
Lemongrass: Fresh is best for flavor! You can use lemongrass paste if fresh isn’t available. Just use about 1 tablespoon of the paste.
Kaffir Lime Leaves: They add an aromatic citrus flavor. If you can’t source them, a mix of lime zest and a little extra lime juice can bring a little brightness.
Mushrooms: I recommend using straw or button mushrooms, but you could also use shiitake or any mushrooms you enjoy. For a veggie twist, try adding bok choy instead.
How Do You Layer Flavors with Lemongrass and Herbs?
Getting the most flavor from your lemongrass and herbs is essential! Here’s how to use them well:
- Smash lemongrass with the flat side of a knife before chopping. This releases more essential oils for better flavor.
- When using galangal, slice it thinly to ensure it infuses properly into the broth.
- Add herbs like cilantro at the end for fresh flavor; they can lose their brightness if cooked too long.
- Ensure you remove the galangal and lemongrass before serving, as they are tough and not meant to be eaten.
These techniques will maximize the soup’s flavor and make every spoonful delightful!
How to Make Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients You’ll Need:
For the Soup:
- 2 cups chicken broth (preferably homemade or low sodium)
- 1 (13.5 oz) can coconut milk (full-fat for best creaminess)
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 3-4 slices fresh galangal (or ginger if unavailable)
- 3 stalks fresh lemongrass, smashed and cut into 2-inch pieces
- 4-5 kaffir lime leaves, torn into pieces
- 200g (about 7 oz) mushrooms, sliced (white button or straw mushrooms)
- 2-3 Thai bird’s eye chilies, sliced thinly (adjust for heat preference)
- 3 tbsp fish sauce
- 1-2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp palm sugar or brown sugar
- Fresh cilantro leaves for garnish
- 2 green onions, sliced
- Lime wedges for serving
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and about 20 minutes of cooking time. In total, you’ll spend around 40 minutes from start to finish, allowing the flavors to mingle beautifully!
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium pot, combine the chicken broth, coconut milk, galangal, lemongrass, and torn kaffir lime leaves. Bring this mixture to a gentle boil over medium heat. Once it’s bubbling nicely, reduce the heat and let it simmer gently for about 10 minutes. This step is crucial for allowing the flavors to blend.
2. Cook the Chicken:
After simmering, add the thinly sliced chicken to the pot. Stir gently and let it cook for approximately 5 minutes until the chicken is completely cooked through and tender. You’ll see it turning a lovely white color as it cooks!
3. Add the Mushrooms:
Next, toss in the sliced mushrooms and let them simmer in the soup for another 3-4 minutes. You want them tender but still with a nice bite.
4. Flavor It Up:
Now it’s time to really make the soup sing! Stir in the fish sauce, palm sugar, and your sliced chilies. Give it a taste and adjust the seasoning—add more fish sauce for a salty kick, sugar to sweeten it up, or lime juice for a zesty punch!
5. Finish Up:
Once you’re happy with the flavor, remove the pot from heat. Be sure to discard the galangal slices, lemongrass pieces, and kaffir lime leaves—they’ve done their job!
6. Serve & Enjoy:
Ladle the delicious soup into bowls. Top each bowl with fresh cilantro leaves and sliced green onions for a pop of color and flavor. Serve with lime wedges on the side for an extra squeeze of freshness.
Now sit back, relax, and enjoy your homemade Thai Coconut Chicken Soup—it’s the perfect cozy meal!
Can I Use Frozen Chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before slicing. The best way to do this is to refrigerate it overnight or place it in a sealed plastic bag and submerge it in cold water until thawed.
Can I Make This Soup Vegan?
Absolutely! You can substitute the chicken with firm tofu or your favorite vegetables like bell peppers and carrots. Use vegetable broth and replace fish sauce with soy sauce or tamari for a vegan option.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave. If the soup thickens, you can add a little water or broth to adjust the consistency.
Can I Adjust the Spice Level?
Yes! To lower the spice level, use fewer bird’s eye chilies or remove the seeds before adding them to the soup. For more heat, feel free to add extra chilies or incorporate chili paste for an added kick!
