Thai Coconut Chicken Soup (Tom Kha Gai)
A comforting Thai soup made with chicken, coconut milk, and vibrant herbs, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Ingredients
Scale
- 1 pound of chicken breast, sliced
- 1 can of coconut milk
- 4 cups of chicken broth
- 2 stalks of lemongrass, smashed
- 3-4 slices of fresh ginger
- 3-4 kaffir lime leaves (optional)
- 1 cup of mushrooms, sliced
- 1 tablespoon of fish sauce
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- In a large pot over medium heat, combine coconut milk and chicken broth.
- Add the smashed lemongrass, ginger slices, and kaffir lime leaves. Let the mixture simmer for about 5 minutes to infuse the flavors.
- Next, add the sliced chicken and mushrooms into the pot. Cook until the chicken is fully cooked, about 10 minutes.
- Stir in the fish sauce and lime juice. Adjust the flavors according to your taste preferences.
- Remove from heat, garnish with fresh cilantro, and serve hot!
Notes
For a vegetarian version, swap chicken for tofu and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 19g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg