0 from 3 votes
Tom Kha Gai (Thai Chicken Coconut Soup)
When it’s soup season and you’re craving something as warm and comforting as slipping into your favorite sweatpants, this delicious Tom Kha Gai always hits the spot. This Thai chicken coconut soup has hearty vegetables and tender chicken swimming in a creamy zesty broth that feeds the soul by the spoonful in 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 413 kcal
Course:
Appetizer , Soup
Cuisine:
Asian , Thai
Ingredients
- 8 ounces chicken thigh boneless skinless thinly sliced
- 1/2 onion thinly sliced
- 1 - 4 Thai chilis thinly sliced, adjust to your spice level
- 2 stalks lemongrass finely chopped
- 2 oz ¼ cup galangal, sliced
- 8 oz mushrooms thinly sliced
- 2 cups chicken broth low sodium
- 3 ½ tablespoons fish sauce
- 1 tablespoon sugar
- 5 makrut lime leaves ripped into large pieces, or 1 teaspoon lime zest*
- 13.5 oz Can coconut milk
- 3 - 4 tablespoons fresh lime juice
Instructions
- Heat a large pot on medium-high heat. Add about a tablespoon of oil then the chicken and cook until it's about 80% done.
- Add in onions and cook until soft. Stir in Thai chilies, lemongrass, galangal and cook for another minute or two, or until fragrant.
- Pour in chicken broth and lime zest, then bring to a boil. Add mushrooms, fish sauce, and sugar. Cook for about 5 - 7 minutes or until the mushrooms are tender and chicken is cooked through.
- Finish by pouring in the coconut milk and lime juice. Taste and adjust the flavors if needed. If you want it saltier, add more fish sauce; tangier, add more lime juice, sweeter, add a pinch more sugar. Turn off heat and enjoy!
Cup of Yum
Notes
- Lemongrass: Lemongrass is typically sold at Asian markets and should look fresh without any dry edges. To prep the lemongrass, follow the steps in the blog post above,
- Galangal: Galangal adds a distinct earthy flavor to the soup that makes a world of difference! I HIGHLY recommend making the effort to find it at your local Asian market.
- Fish Sauce: Fish sauce adds a depth of flavor along with its saltiness. It may smell pungent for first-time users, but don't let that scare you away! It blends beautifully with the rest of the ingredients.
- Chicken Broth: I highly recommend using low-sodium chicken stock so you have more control over the salt in your soup, especially since the fish sauce is also salty. If you're using regular store-bought chicken broth, add a little less fish sauce so it's not too salty. You can always add more if needed!
- Herbs Infuse Flavor But Not to be Eaten: The makrut lime leaves and galangal add a ton of flavor to the broth but aren't meant to be eaten because they're very tough. Either remove them from the soup before serving or let guests know!
Nutrition Information
Serving
100g
Calories
413kcal
(21%)
Carbohydrates
15g
(5%)
Protein
29g
(58%)
Fat
28g
(43%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
1391mg
(58%)
Potassium
939mg
(27%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
87IU
(2%)
Vitamin C
22mg
(24%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413
% Daily Value*
| Serving | 100g | |
| Calories | 413kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1391mg | 58% |
| Potassium | 939mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 22mg | 24% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.