Hey y’all! If you’re craving a cozy bowl of comfort that packs a punch of flavor, this Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup) is just what you need. Velvety coconut milk, juicy chicken, tangy lime, and aromatic herbs come together for a soup that’s both soothing and invigorating. Whether you’re serving it as a starter or a main, it’s guaranteed to wow your guests and satisfy your taste buds. Let’s get cooking!
Why You’ll Love This Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- Bursts with the perfect balance of creamy, tangy, and spicy flavors.
- Quick and easy to make—on the table in under 40 minutes.
- Uses simple ingredients found at most grocery stores or Asian markets.
- Customizable for different spice levels and dietary needs.
- Impresses guests and makes weeknight dinners feel special!
Ingredients for Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
- 4 cups (960ml) chicken broth or stock
- 1 (13.5 oz/400ml) can full-fat coconut milk
- 3 stalks lemongrass, cut into 3-inch pieces, smashed
- 4 kaffir lime leaves, torn
- 5 slices fresh galangal (or ginger if unavailable)
- 8 oz (225g) mushrooms, sliced (shiitake or white button)
- 3 Thai bird’s eye chilies, smashed (adjust to taste)
- 2 tbsp fish sauce
- 2 tsp sugar (palm sugar if available)
- 1 tbsp lime juice (plus more to taste)
- 1 small onion, sliced
- 1-2 Roma tomatoes, cut into wedges
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Optional: 1 tbsp Thai chili paste (Nam Prik Pao)
- Salt and pepper, to taste
How to Make Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup): Step-by-Step Directions
1. Prep the Aromatics
Peel and slice the galangal (or ginger). Smash the lemongrass with the back of your knife, then cut into chunks. Tear the kaffir lime leaves to release aroma.
2. Build the Flavor Base
In a large pot over medium-high heat, add chicken broth, lemongrass, kaffir lime leaves, galangal, bird’s eye chilies, and onion. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to infuse flavor.
3. Add Chicken and Vegetables
Add the sliced chicken and mushrooms. Simmer for 7-8 minutes, or until the chicken is cooked through and tender. Skim off any foam that rises to the surface.
4. Stir in Coconut Milk & Tomatoes
Pour in the coconut milk and add tomato wedges. Stir gently and let it simmer for another 5 minutes. Do not let it boil vigorously to avoid curdling the coconut milk.
5. Season and Finish
Stir in fish sauce, sugar, and lime juice. Taste and adjust with more salt, fish sauce, or lime juice as desired. If using, swirl in Thai chili paste for extra depth. Remove lemongrass, galangal, and lime leaves before serving.
6. Garnish and Serve
Ladle hot soup into bowls. Top with chopped cilantro and extra lime wedges. Serve immediately and enjoy!
Notes for Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- If you can’t find galangal or kaffir lime leaves, substitute with ginger and a little extra lime zest for a similar effect.
- For more information on authentic Thai ingredients, check out ImportFood’s guide.
- This soup is naturally gluten-free and can be made dairy-free—just double-check the fish sauce brand if you have allergies.
Variations of Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- Vegetarian Tom Kha: Swap the chicken for tofu and use vegetable broth for a plant-based alternative.
- Seafood Tom Kha: Add shrimp or a mix of seafood instead of chicken for a coastal twist.
- Extra-Spicy Tom Kha: Increase the number of bird’s eye chilies or add a spoonful of chili oil for more heat.
Required Equipment for Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Ladle
- Fine mesh strainer or slotted spoon
Storage Instructions for Tom Kha Gai Soup
Allow soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stove over low heat until hot but not boiling. For longer storage, freeze portions for up to 2 months (note: coconut milk may separate slightly after freezing, but a good stir will help).
Serving Recommendations for Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- Pair with steamed jasmine rice or sticky rice for a heartier meal.
- Serve alongside fresh Thai spring rolls or a crisp cucumber salad.
- Garnish with extra chili, cilantro, or a squeeze of lime for extra zing.
Pro Tips for Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- Do not let the soup boil vigorously after adding coconut milk to prevent curdling; keep it at a gentle simmer.
- Slice chicken thinly and against the grain for the most tender bites—check out this guide to slicing chicken.
- Use full-fat coconut milk for the richest, creamiest results; light versions can taste watery. For more on coconut milk nutrition, visit Healthline.
FAQ: Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- Can I make this soup ahead of time?
- Absolutely! The flavors deepen overnight. Just reheat gently and add a splash of fresh lime juice before serving.
- What if I can’t find lemongrass or galangal?
- Substitute with extra lime zest and ginger for a similar flavor profile, though it’s worth seeking out the traditional ingredients if possible.
- Is Tom Kha Gai soup spicy?
- It can be as mild or as spicy as you like! Adjust the number of chilies to control the heat level.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 2 cups chicken breast, thinly sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 slices galangal (or ginger if unavailable)
- 4 kaffir lime leaves, torn
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 Thai chilies, sliced (optional)
- 1 teaspoon sugar
- Fresh cilantro, for garnish
Instructions
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1In a large pot, bring chicken broth to a gentle boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to infuse the flavors.
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2Add the sliced chicken breast to the pot and cook for 5-7 minutes until the chicken is just cooked through.
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3Pour in the coconut milk and add mushrooms. Simmer for another 5 minutes until mushrooms are tender.
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4Stir in fish sauce, lime juice, sugar, and Thai chilies (if using). Taste and adjust seasoning as needed.
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5Remove lemongrass, galangal, and lime leaves before serving. Ladle soup into bowls and garnish with fresh cilantro.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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