Ahhh yes—Thai Coconut Soup (Tom Kha Gai) 🥥🍗—rich, creamy, slightly tangy, and aromatic with lemongrass, ginger, and lime. It’s one of those comforting yet elegant soups you can make at home in under 30 minutes.
🥥 Thai Coconut Soup (Tom Kha Gai)
Ingredients (Serves 4)
Soup Base
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2 cups coconut milk (full-fat for richness)
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2 cups chicken broth
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2–3 stalks lemongrass, smashed and cut into 2-inch pieces
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3–4 slices galangal (or ginger if unavailable)
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3 kaffir lime leaves, torn (optional but authentic)
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2–3 Thai bird chilies or ½ tsp red chili flakes (adjust to taste)
Chicken & Vegetables
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1 lb boneless, skinless chicken breast or thighs, thinly sliced
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1 cup mushrooms, sliced (shiitake or button)
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1 small carrot, thinly sliced (optional)
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1 small tomato, quartered (optional)
Seasoning
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2–3 tbsp fish sauce
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1–2 tbsp lime juice (to taste)
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1 tsp sugar (palm sugar preferred)
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Fresh cilantro, chopped for garnish
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Optional: sliced green onions or Thai basil
Instructions
1. Prepare the Aromatics
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In a medium pot, combine coconut milk and chicken broth over medium heat.
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Add lemongrass, galangal, kaffir lime leaves, and chilies.
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Bring to a gentle simmer for 5–7 minutes to infuse the flavors.
2. Add Chicken & Veggies
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Add sliced chicken and mushrooms (and carrots/tomato if using).
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Simmer 5–7 minutes until chicken is cooked through and vegetables are tender.
3. Season the Soup
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Stir in fish sauce, lime juice, and sugar.
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Taste and adjust: more lime for tang, more fish sauce for saltiness, more sugar for balance.
4. Serve
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Remove lemongrass, galangal, and lime leaves before serving.
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Garnish with fresh cilantro and optional green onions or Thai basil.
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Serve hot, with jasmine rice on the side if desired.
🔥 Tips for Authentic Flavor
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Galangal & kaffir lime leaves are traditional, but fresh ginger and lime zest can work in a pinch.
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Don’t boil coconut milk aggressively—it can split. Gentle simmer only.
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Adjust chili level to taste: start mild and add more if you like heat.
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Leftovers taste even better the next day as the flavors deepen.
Variations
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Seafood Tom Kha: swap chicken for shrimp or fish.
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Vegetarian: use vegetable broth, tofu, and omit fish sauce (replace with soy sauce or tamari).
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Creamier version: blend ½ the soup with coconut milk for a thicker texture.
This soup is bright, aromatic, creamy, and comforting—perfect for a cozy weeknight dinner or to impress guests.
I can also give a “restaurant-style, ultra-creamy, ultra-flavorful” version with perfectly balanced sweet, sour, salty, and spicy notes if you want it to taste like authentic Thai cuisine.