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Few dishes capture the comforting harmony of Thai cuisine quite like Tom Kha Gai a Thai chicken coconut soup that balances creamy coconut milk with citrusy lemongrass, earthy galangal, and the lively heat of Thai chilies. For many, this aromatic soup evokes deep comfort and warmth, transporting you straight to a bustling Thai kitchen. If you’ve ever craved something that touches both your heart and your taste buds, this soup will feel like home in a bowl.
The Soul of Thai Comfort Food
Imagine a cool evening when you want something soothing yet flavorful. Tom Kha Gai embodies that balance perfectly its creaminess wraps around you like a soft blanket while its bright, tangy flavors awaken your senses. Rooted in traditional Thai cooking, this dish symbolizes harmony: spicy, sour, salty, and sweet in perfect sync. When made with homemade chicken stock, it’s even more nourishing and pure.
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Healthy Thai Coconut Soup That Tastes Amazing
- Total Time: 30 mins
- Yield: 4 servings
Description
A creamy, aromatic Thai Chicken Coconut Soup (Tom Kha Gai) made with coconut milk, lemongrass, galangal, and lime leaves.
Ingredients
- 2 cups chicken stock
- 1 ½ cups coconut milk
- ½ teaspoon table salt
- 1 lb chicken thigh
- 1 stalk lemongrass
- 12 thin slices galangal
- 5 makrut lime leaves
- 1–3 Thai chilies
- 2 tablespoons fish sauce
- 1 teaspoon palm sugar
- 5.5 oz oyster mushrooms
- 2 ½ tablespoon lime juice
- Chopped cilantro and green onions for garnish
- Jasmine rice, optional
Instructions
1. Bring chicken stock to a boil with salt and chicken.
2. Simmer gently until chicken is cooked tender.
3. Add coconut milk, lemongrass, galangal, lime leaves, chilies, mushrooms, half the fish sauce, and palm sugar.
4. Simmer for 5 minutes.
5. Taste and adjust fish sauce to balance flavors.
6. Turn off heat, then add lime juice gradually.
7. Garnish with fresh herbs and serve with jasmine rice.
Notes
Do not boil after adding lime juice.
Use homemade stock for the best authentic flavor.
Store leftovers for up to 2 days and reheat gently.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Simmer
- Cuisine: Thai
Ingredients for Thai Coconut Soup
Making authentic Tom Kha Gai depends on using quality, fresh ingredients. Below is a breakdown of what you’ll need.
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken stock | 2 cups | Unsalted, preferably homemade |
| Coconut milk | 1 ½ cups | Use full-fat for creaminess |
| Table salt | ½ teaspoon | To season chicken base |
| Chicken thigh | 1 lb | Boneless, skinless, cut in 1-inch pieces |
| Lemongrass | 1 stalk | Bottom half only, smashed and cut into 2-inch pieces |
| Galangal | 12 thin slices | Fresh or frozen |
| Makrut lime leaves | 5 leaves | Torn and bruised |
| Thai chilies | 1-3 | Adjust heat to taste |
| Fish sauce | 2 tablespoons | Adds depth and umami |
| Palm sugar | 1 teaspoon | Helps balance flavors |
| Oyster mushrooms | 5.5 oz | Torn into bite-sized pieces |
| Lime juice | 2 ½ tablespoons | Freshly squeezed |
| Green onion and cilantro | As desired | For garnish |
| Jasmine rice | Optional | For serving |
Step-by-Step Instructions
1. Prepare and Simmer the Chicken
In a large pot, bring chicken stock to a boil. Add salt and chicken thigh pieces, then reduce heat to a gentle simmer. Cook for about 15 minutes or until the chicken is tender and cooked through.
2. Add Aromatics and Coconut Milk
Pour in coconut milk, followed by lemongrass, galangal, makrut lime leaves, chilies, mushrooms, half of the fish sauce, and sugar. Simmer gently for another 5 minutes to allow the flavors to infuse into the broth.
3. Season and Balance
Taste your soup. Add the remaining fish sauce as needed to balance saltiness. Turn off the heat and stir in lime juice gradually, tasting as you go until it reaches your desired tanginess.
4. Garnish and Serve
Ladle hot soup into bowls, removing or warning guests about the inedible herbs (lemongrass, galangal, and lime leaves). Sprinkle chopped green onions and cilantro on top. Serve hot with jasmine rice for a satisfying meal.
Helpful Cooking Tips
- Homemade stock makes all the difference: Use neutral homemade chicken stock to let Thai herbs shine without being overpowered by Western flavors.
- Don’t skip galangal and makrut lime leaves: These two ingredients define the distinctive aromatic profile of Tom Kha Gai.
- Control the spice: Smash Thai chilies instead of slicing them if you prefer a milder soup.
- Avoid boiling after adding lime juice: High heat can turn the soup bitter and dull the citrusy brightness.
- Storage: Refrigerate leftovers for up to 2 days. Reheat gently, adding a touch more lime juice before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~340 |
| Protein | 27 g |
| Fat | 22 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 640 mg |
Frequently Asked Questions About Thai Coconut Soup
How do I make Thai Chicken Coconut Soup creamy but not greasy?
Use full-fat coconut milk but avoid letting it boil vigorously, as intense heat causes separation. Gentle simmering keeps it luxuriously smooth.
Can I substitute galangal with ginger?
While ginger offers similar warmth, it lacks galangal’s citrusy aroma. Use it only if galangal is unavailable, but know the flavor profile will differ slightly.
Why is my soup curdled?
Boiling coconut milk too harshly or adding acid early can cause curdling. Always stir in lime juice at the end, after removing the pot from heat.
Is Thai Chicken Coconut Soup healthy?
Yes. Rich in protein and antioxidants from herbs like lemongrass and lime leaves, it’s lighter than creamy Western soups yet deeply satisfying.
Conclusion
Tom Kha Gai isn’t just a soup it’s an experience. Each bite offers a melody of taste that connects you to Thailand’s culinary soul. Whether you’re cooking for comfort or exploring new global flavors, this dish reminds you that simple, real ingredients can make magic in your kitchen. So grab your stockpot, breathe in that fragrant steam, and let Thailand warm your table tonight.