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Thai Coconut Chicken Soup (Tom Kha Gai)

Thai Coconut Chicken Soup (Tom Kha Gai) is a beautiful medley of flavors that’s both comforting and exotic. Its creamy coconut base, aromatic herbs, and balance of spice and tang make it a truly unforgettable dish.
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Course Appetizer
Cuisine American

Ingredients
  

  • 2 cups chicken broth
  • 1 can 14 oz coconut milk
  • 1 stalk lemongrass bruised and cut into 3-inch pieces
  • 3-4 kaffir lime leaves torn into pieces
  • 1- inch piece of galangal or ginger, sliced
  • 2 chicken breasts thinly sliced
  • 1 cup mushrooms shiitake or button, sliced
  • 2 tablespoons fish sauce
  • 1-2 tablespoons lime juice
  • 1 teaspoon sugar
  • 2-3 Thai red chilies sliced (adjust for spice level)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • Simmer chicken broth with lemongrass, kaffir lime leaves, and galangal for 5 minutes.
  • Add coconut milk and gently simmer without boiling.
  • Cook thinly sliced chicken and mushrooms in the soup until tender.
  • Season with fish sauce, lime juice, sugar, and chilies. Adjust flavors as needed.
  • Garnish with fresh cilantro and serve with lime wedges.
Keyword Thai Coconut Chicken Soup
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