Description
Tom Kha Gai is a traditional Thai coconut chicken soup that beautifully balances creamy coconut milk, aromatic herbs like lemongrass and kaffir lime leaves, with the subtle heat of Thai chiles. This comforting and fragrant soup features tender chicken thighs, fresh vegetables, and a tangy lime finish, served alongside jasmine rice for a satisfying meal.
Ingredients
Scale
Soup Base
- 3 cups coconut milk, divided
- 2 cups unsalted chicken stock, divided
- 1–1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
- 1 piece fresh gingerroot or galangal (1-in.), peeled and thinly sliced
- 1 piece fresh lemongrass (1-in.), thinly sliced
- 3 tablespoons coconut sugar
- 1/2 teaspoon salt
- 3 makrut leaves or kaffir lime leaves, torn
- 1 bunch fresh cilantro, stems and leaves separated, divided
- 2 dried Thai chiles, stemmed and quartered
Vegetables
- 1 medium onion, thinly sliced
- 1 medium sweet red pepper, seeded and thinly sliced
- 1 medium sweet orange pepper, seeded and thinly sliced
- 5 cherry tomatoes
- 1/4 pound fresh enoki or oyster mushrooms
Finish & Serving
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 cups cooked jasmine rice
- 2 medium limes, cut into wedges
- 1 tablespoon hot chili oil
Instructions
- Simmer Chicken and Aromatics: In a large stock pot, bring 1 cup of coconut milk to a simmer over low heat. Add 1 cup of chicken stock, cubed chicken thighs, sliced ginger or galangal, and lemongrass. Let it simmer gently for 5-6 minutes to infuse flavors and cook the chicken.
- Add Coconut Milk and Seasonings: Pour in another 1 cup of coconut milk. Stir in the coconut sugar, salt, torn kaffir lime leaves, cilantro stems, and dried Thai chiles. Bring the mixture back to a gentle simmer to blend the sweet, salty, and spicy elements.
- Cook Vegetables: Add the thinly sliced onion and sweet red and orange bell peppers to the pot. Continue simmering over low heat until the vegetables are crisp-tender, about 5-6 minutes, allowing their sweetness and texture to develop.
- Remove Aromatics and Add Final Ingredients: Carefully remove the ginger or galangal slices, lemongrass, and cilantro stems from the pot and discard them. Stir in the last 1 cup of coconut milk and 1 cup of chicken stock, followed by cherry tomatoes, fresh mushrooms, and cilantro leaves. Add lime juice and fish sauce to brighten and deepen the soup’s flavor. Simmer gently for another 5-6 minutes until the tomatoes soften.
- Serve: Ladle the Tom Kha Gai soup into bowls, serving it alongside cooked jasmine rice. Garnish with lime wedges for extra tang and drizzle with hot chili oil to add heat and richness as desired.
Notes
- Makrut leaves are also known as kaffir lime leaves; if unavailable, substitute with fresh lime zest for citrus aroma.
- If galangal is not accessible, fresh ginger can be used though it has a slightly different flavor profile.
- Adjust dried Thai chiles to control the soup’s spiciness level.
- Use unsalted chicken stock to better control the soup’s saltiness; adjust seasoning at the end.
- For a vegetarian version, substitute chicken with firm tofu and use vegetable stock instead of chicken stock.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Tom Kha Gai, Thai coconut chicken soup, coconut milk soup, lemongrass soup, kaffir lime soup, Thai chicken soup
