Description
Tom Kha Gai is a classic Thai coconut chicken soup known for its rich and creamy texture balanced with fragrant lemongrass, kaffir lime leaves, and the zing of fresh lime juice. This comforting soup is perfect for a flavorful meal that combines tender chicken, earthy mushrooms, and spicy chilies simmered in a luscious coconut milk broth.
Ingredients
Scale
Soup Base and Aromatics
- 1 tablespoon vegetable oil
- 3-4 stalks lemongrass, cut into 4-inch pieces and smashed
- 3-4 kaffir lime leaves, torn (or zest of 2 limes)
- 3-4 Thai bird’s eye chilies, smashed
- 1 medium onion, sliced
Protein
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
Liquids and Seasonings
- 1 can (14 oz) coconut milk
- 4 cups chicken broth (or water)
- 1 tablespoon fish sauce
- 1 tablespoon sugar (palm sugar preferred)
- 1 tablespoon lime juice (fresh)
Vegetables and Garnishes
- 1/2 cup mushrooms, sliced (shiitake or oyster)
- 1 medium tomato, quartered (optional)
- Fresh cilantro leaves, chopped (for garnish)
- Thai basil leaves (optional, for garnish)
- Chili oil or red chili flakes (optional, for extra heat)
Instructions
- Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, smashed lemongrass stalks, torn kaffir lime leaves, and smashed bird’s eye chilies. Sauté for about 3-4 minutes until the mixture is fragrant and the onions start to soften.
- Add the Chicken: Add the thinly sliced chicken breasts or thighs to the pot. Cook for about 5 minutes, stirring occasionally, until the chicken pieces turn white and are mostly cooked through.
- Simmer the Broth: Pour in the coconut milk and chicken broth (or water). Stir in the fish sauce and sugar until dissolved. Bring the soup to a gentle simmer over medium heat. Allow it to simmer for 10-15 minutes so the flavors can meld together and the chicken finishes cooking.
- Add the Vegetables: Add the sliced mushrooms and quartered tomato (if using) to the soup. Continue simmering for another 5-7 minutes until the mushrooms are tender and the tomatoes have slightly softened.
- Adjust the Seasoning: Remove the soup from heat. Stir in the fresh lime juice and taste the soup. Adjust seasoning by adding more fish sauce if you want it saltier, more sugar for sweetness, or extra lime juice for acidity to balance the flavors as desired.
- Serve: Ladle the soup into bowls, carefully discarding the lemongrass pieces and kaffir lime leaves. Garnish with fresh chopped cilantro, Thai basil leaves if available, and add chili oil or red chili flakes for an extra kick of heat if preferred.
Notes
- Use fresh lemongrass and kaffir lime leaves for the best authentic flavor, or substitute lime zest if unavailable.
- Adjust the number of bird’s eye chilies based on your preferred spice level.
- Chicken thighs provide a juicier, more flavorful result but chicken breasts are a leaner option.
- The tomato is optional but adds a nice touch of acidity and sweetness.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
