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Best Ever Tom Kha Gai: Flavorful Thai Coconut Chicken Soup

Close-up of a creamy chicken and mushroom coconut soup garnished heavily with fresh cilantro.
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Discover the magic of Tom Kha Gai with this easy recipe. This traditional Thai coconut soup is packed with aromatic flavors and creamy coconut milk. It makes a comforting meal for any night.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 6 cups chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 stalks lemongrass, trimmed and bruised
  • 1 inch piece of ginger, sliced thinly
  • 4 kaffir lime leaves, torn slightly
  • 1/2 cup sliced mushrooms (cremini or white button)
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice, fresh
  • 1 teaspoon sugar (or sweetener of choice)
  • 1/2 teaspoon turmeric powder (optional, for color and wellness)
  • Fresh cilantro, chopped, for garnish
  • Sliced red chili, for garnish (optional)

Instructions

  1. Place the chicken, chicken broth, coconut milk, lemongrass, ginger, and kaffir lime leaves into a large pot or Dutch oven.
  2. Bring the mixture to a gentle simmer over medium heat. Do not allow it to boil rapidly.
  3. Reduce the heat to low and let it simmer for 15 minutes, allowing the aromatics to infuse the broth.
  4. Add the sliced mushrooms to the pot and cook for another 5 minutes, until the chicken is cooked through and the mushrooms are tender.
  5. Remove and discard the lemongrass stalks and kaffir lime leaves from the soup.
  6. Stir in the fish sauce, lime juice, sugar, and turmeric powder, if using. Taste the soup and adjust seasoning as needed; you may want more lime or fish sauce for balance.
  7. Ladle the aromatic coconut broth and chicken into bowls. Garnish generously with fresh cilantro and sliced red chili before serving immediately.

Notes

  • For a Keto Coconut Soup variation, use a sugar substitute like erythritol instead of sugar.
  • If you prefer Shrimp Coconut Soup, add raw shrimp during the last 3 minutes of cooking instead of chicken.
  • If you are making a Vegan Thai Soup, substitute the chicken with firm tofu cubes and use vegetable broth instead of chicken broth.
  • This recipe works well in a slow cooker; combine all ingredients except lime juice and garnish, cook on low for 4-6 hours, then stir in lime juice before serving.

Nutrition

Find it online: https://mdlatdmm.com/easy-coconut-soup-tom-kha-gai-recipe/