0 from 150 votes
Authentic Tom Kha Gai (Thai coconut chicken soup)
Comforting Thai chicken soup enriched with coconut milk and infused with lemongrass, galangal and makrut lime leaves.
Servings: 4 servings
Calories: 332 kcal
Course:
Soup
Cuisine:
Thai
Ingredients
- 2 cups chicken stock unsalted, preferably homemade
- 1 ½ cups coconut milk
- 1 teaspoon kosher salt or half the amount of table salt
- 1 lb chicken thigh, boneless skinless bite-sized pieces (see note 1)
- 1 stalk lemongrass bottom half only, smashed and cut into 2-inch pieces
- 12 thin slices galangal (see note 2)
- 5 makrut lime leaves roughly torn into big chunks, center stems removed
- 3-4 Thai chilies bruised or cut into large pieces
- 2 tablespoon fish sauce
- 1 teaspoon finely chopped palm sugar, or granulated sugar
- 5.5 oz oyster mushrooms
- 2 ½ tablespoon lime juice
- chopped green onion and/or cilantro, for garnish
- Jasmine rice, for serving
Instructions
- Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.
- Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
- Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.
- Taste and add more fish sauce as needed. Turn off the heat and add 2 tablespoon of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
- Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)
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Notes
- The lemongrass, galangal and makrut lime leaves are meant for infusion only and not meant to be eaten. Please inform your guests or remove them before serving.
- If using chicken breast, cut into ½-inch thick slices and marinate in 1 tablespoon of fish sauce while you're prepping. Skip step #1 as chicken breast does not need to be simmered and is best cooked only briefly, and omit the salt. Reduce the chicken stock to 1 ½ cups and add it at step #2. Add the chicken breast to the soup at the end along with the mushrooms in step #3 and cook for a couple of minutes just until the chicken is done. Be sure to taste and adjust the salt at the end!
- The lemongrass, galangal and makrut lime leaves are meant for infusion only and not meant to be eaten. Please inform your guests or remove them before serving.
Nutrition Information
Calories
332kcal
(17%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
23g
(35%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
1426mg
(59%)
Potassium
695mg
(20%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
52IU
(1%)
Vitamin C
4mg
(4%)
Calcium
35mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 332
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1426mg | 59% |
| Potassium | 695mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.