Thai Coconut Chicken Soup (Tom Kha Gai)
This authentic Thai Coconut Chicken Soup (Tom Kha Gai) features coconut milk, tender chicken, mushrooms, and fragrant aromatics like lemongrass and galangal. A creamy, tangy, and flavorful dish that is easy to prepare and perfect for any occasion.
6 Servings
Ingredients
Soup Base:
- 1 tablespoon coconut oil
- 1/2 onion thinly sliced
- 2 cloves garlic chopped
- 1/2 red jalapeno pepper sliced (or 1–3 Thai chiles, halved)
- 3 slices galangal 1/4-inch thick or substitute with fresh ginger
- 1 lemongrass stalk pounded and cut into 2-inch pieces
- 2 teaspoons red Thai curry paste
Liquid and Proteins:
- 4 cups chicken broth or vegetable broth for vegan preparation
- 4 cups canned full-fat coconut milk or cream unsweetened
- 2 medium chicken breasts cut into bite-sized pieces (approximately 1 pound)
- 8 ounces white mushroom caps sliced
Seasonings:
- 1 –2 tablespoons coconut sugar optional, see notes for Whole30
- 1 1/2 –2 tablespoons fish sauce see notes for vegan substitutions
- 2 –3 tablespoons fresh lime juice
- Salt to taste
Garnishes:
- 2 –3 green onions thinly sliced
- Fresh cilantro chopped
Instructions
Sauté the Aromatics
- In a medium-sized pot, heat the coconut oil over medium heat. Add the onion, garlic, red jalapeno (or Thai chiles), galangal (or ginger), lemongrass, and red curry paste. Stir the mixture frequently for about 5 minutes, or until the onions are softened and fragrant.
Prepare the Broth
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 30 minutes. This step allows the aromatics to infuse the broth with deep flavors.
Strain the Aromatics
- Carefully strain out and discard the onions, garlic, lemongrass, and galangal using a fine mesh strainer. This ensures a smooth and flavorful broth as the base for the soup.
Incorporate the Coconut Milk and Proteins
- Return the broth to the pot and stir in the coconut milk. Add the chicken pieces and mushrooms, ensuring they are fully submerged. Simmer the mixture gently over medium heat until the chicken is fully cooked, about 10 minutes.
Season the Soup
- Stir in the fish sauce, coconut sugar, and lime juice. Adjust the seasonings as needed by adding more fish sauce for saltiness or lime juice for additional tang.
Garnish and Serve
- Ladle the soup into individual serving bowls. Garnish each portion with sliced green onions and fresh cilantro. Serve immediately while the soup is warm and aromatic.
Notes
To make this recipe gluten-free, ensure the red curry paste, fish sauce, and any additional ingredients such as coconut sugar or vegetable broth are labeled gluten-free. Always double-check product labels to avoid cross-contamination.