This warm and fragrant Thai Coconut Chicken Soup is a real treat! It’s creamy from coconut milk and has a tasty kick from ginger and lime. Plus, tender chicken makes it hearty!
Every time I make this soup, I can’t help but smile. It’s like a tropical vacation in a bowl! Grab some rice to go with it and enjoy a cozy dinner with lots of flavors!
Key Ingredients & Substitutions
Lemongrass: This adds a fresh citrusy flavor. If you can’t find it, use a bit of lemon zest or lemon juice as a substitute, although it won’t have the same depth.
Galangal or Ginger: Galangal gives an authentic flavor. If it’s hard to find, fresh ginger works well but it will slightly change the taste profile of the soup.
Kaffir Lime Leaves: These bring a unique aromatic touch. If you can’t locate them, lime zest can be a good alternative, but it won’t deliver the same aromatic kick.
Coconut Milk: The creaminess comes from coconut milk. Light coconut milk or even regular milk in a pinch can work, but they may not achieve the same richness.
Fish Sauce: This adds umami. For a vegetarian option, consider using soy sauce or tamari, but remember that you’ll lose some of the authentic flavor.
How Do I Safely Prepare My Ingredients for This Soup?
Properly preparing your ingredients is crucial for flavor and texture. Here’s how to do it step-by-step:
- Lemongrass: Use the bottom part, about 5-6 inches from the root. Trim the ends, then smack it with a knife to release oils.
- Galangal: Peel and slice it thinly. It’s tougher than ginger, so make sure your knife is sharp.
- Kaffir Lime Leaves: Remove the stems and tear the leaves. This helps release their oils into the broth.
- Chicken: Slice the chicken thinly so it cooks evenly and quickly in the soup.
- Mushrooms: Clean them with a damp cloth and slice them for even cooking.
Having everything prepped ahead simplifies cooking and ensures the final dish comes together nicely!
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients You’ll Need:
For The Soup Base:
- 1 tbsp vegetable oil
- 1 stalk lemongrass, trimmed and smashed
- 3-4 slices fresh galangal or ginger
- 3-4 kaffir lime leaves, torn
- 3 cups chicken broth
- 1 can (13.5 oz) coconut milk
For The Chicken and Vegetables:
- 2 chicken breasts, thinly sliced
- 1 cup mushrooms, sliced (e.g., button or shiitake)
- 1-2 Thai red chilies, sliced (optional, adjust to taste)
- 1 medium tomato, cut into wedges
For Seasoning and Garnish:
- 1 tbsp fish sauce (or to taste)
- 1-2 tbsp lime juice (to taste)
- 1 tsp sugar
- Fresh cilantro leaves, for garnish
- Lime slices, for garnish
- Optional: cooked rice noodles or jasmine rice, for serving
How Much Time Will You Need?
This delicious Thai Coconut Chicken Soup will take about 10 minutes to prepare and about 15 minutes to cook. In total, you should plan for around 25 minutes to get this flavorful soup on the table!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a medium pot, heat the vegetable oil over medium heat. Once hot, add the smashed lemongrass, galangal (or ginger), and torn kaffir lime leaves. Sauté briefly for about 1-2 minutes until they’re fragrant and release their lovely aroma.
2. Add Broth and Simmer:
Pour in the chicken broth and increase the heat to bring it to a gentle boil. Once boiling, let it simmer for about 5 minutes. This allows all those wonderful flavors to infuse into the broth.
3. Mix in Coconut Milk:
Now, add the coconut milk to the pot, stirring gently to combine. Bring the mixture back to a simmer, letting it meld together into a delicious soup base.
4. Cook the Chicken and Veggies:
Add the thinly sliced chicken breasts, mushrooms, sliced red chilies (if using), and tomato wedges into the pot. Let everything simmer gently for about 5-7 minutes, until the chicken is cooked through and the mushrooms are tender.
5. Season the Soup:
Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust the flavors to your liking. You want a nice balance between salty, sour, and a little bit of sweetness!
6. Serve the Soup:
Remove the pot from heat. If you like, discard the lemongrass stalks, kaffir lime leaves, and galangal slices since they’re not meant to be eaten. Spoon the soup into bowls and garnish with fresh cilantro leaves and lime slices for an extra pop of flavor.
7. Enjoy!
You can enjoy your soup as-is or serve it with cooked rice noodles or jasmine rice on the side or right in the bowl. Either way, this comforting, creamy, and tangy soup is sure to please!
Enjoy your homemade Thai Coconut Chicken Soup! 🥥🍲
Can I Use Substitutes for Lemongrass and Galangal?
Yes! If you can’t find lemongrass, you can use some lemon zest or lemon juice instead, but keep in mind that it won’t replicate the exact flavor. For galangal, fresh ginger is a fine substitute, though it will alter the taste slightly.
How Can I Make This Soup Vegetarian or Vegan?
To make a vegetarian or vegan version, substitute chicken with tofu or mushrooms, and use vegetable broth instead of chicken broth. For fish sauce, replace it with soy sauce or tamari, ensuring you adjust the seasoning to taste.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave, adding a splash of broth or water if needed to restore creaminess.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer to a freezer-safe container. Use it within 2-3 months for the best flavor. To reheat, thaw in the refrigerator overnight and warm gently on the stove.