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Tom Kha Gai Soup

This Tom Kha Gai Soup is a comforting Thai classic! Creamy coconut, tender chicken, and fragrant herbs create an irresistible bowl of warmth.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Thai
Keyword: Coconut, Comfort Food, Easy, Soup
Servings: 4 servings

Ingredients

  • 4 cups chicken broth
  • 2 inches fresh ginger sliced
  • 2 stalks lemongrass bottom part only, bruised and cut into 2-inch pieces
  • 3 leaves kaffir lime or zest of 1 lime
  • 1 pound boneless, skinless chicken breast cut into bite-sized pieces
  • 2 1/4 cups mushrooms sliced
  • 1 small onion thinly sliced
  • 1-2 Thai chilies or 1 jalapeño pepper, sliced (optional)
  • 1 can full-fat coconut milk (13.5 ounces)
  • 3 tablespoons fish sauce
  • 3 tablespoons fresh lime juice
  • Fresh cilantro leaves for garnish

Instructions

  • In a large pot, combine the chicken broth, sliced ginger, bruised lemongrass, and kaffir lime leaves (or lime zest). Bring the mixture to a boil over medium-high heat.
  • Once boiling, reduce the heat to a simmer and add the bite-sized pieces of chicken breast to the pot. Allow it to cook for about 10 minutes, or until the chicken is cooked through and tender.
  • Add the sliced mushrooms and thinly sliced onion to the pot. If you’re using Thai chilies or jalapeño for a spicy kick, add those as well. Let everything simmer for an additional 5-7 minutes until the vegetables are tender.
  • Pour in the full-fat coconut milk and stir to combine. Allow the soup to heat gently without boiling, as you want to keep the creamy texture of the coconut milk.
  • Add the fish sauce and fresh lime juice to the pot. Taste and adjust the seasoning as needed, adding more fish sauce for saltiness or lime juice for acidity.
  • Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot, and enjoy the incredible aroma wafting through your kitchen!

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Serving bowls

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze, allow the soup to cool completely, then pour it into freezer-safe containers.
  • When reheating, add a splash of chicken broth or water to restore creaminess.