Tom Kha Gai (Thai Coconut Chicken Soup)
This authentic tom kha gai recipe comes together in 30 minutes! A cozy Thai coconut chicken soup that’s simple to make and packed with flavor.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 ml water
- 2 stalks lemongrass (sliced)
- 6 slices galangal (sliced)
- 3 kaffir lime leaves (stems removed)
- 1 large chicken breast (sliced into thin, bite-sized pieces)
- 1 tbsp fish sauce
- 1/2 tbsp tamarind paste
- 1/2 tbsp salt
- 1/2 tbsp palm sugar
- 100 g enoki mushrooms (or any type of Asian mushroom)
- 200 ml coconut milk
- 4 g coriander (to taste)
- 4 g culantro (chopped, to taste)
- 4 green onions (roughly chopped, to taste)
- 4 dried chilies (optional, to taste)
Instructions
- 1
Slice the lemongrass and galangal, remove the stems from kaffir lime leaves, and cut the chicken into bite-sized pieces. Clean and trim the mushrooms. Set everything aside.
- 2
Bring water to a gentle simmer. Add the lemongrass, galangal, and kaffir lime leaves. Let the aromatics infuse the broth until fragrant.
- 3
Add the sliced chicken to the pot and cook until no longer pink.
- 4
Season the soup with tamarind paste, fish sauce, salt, and palm sugar. Stir until everything is well combined and the sugar dissolves.
- 5
Add the mushrooms and simmer until just tender.
- 6
Pour in the coconut milk and stir gently to combine. Keep the heat low and avoid boiling to prevent the coconut milk from splitting.
- 7
Turn off the heat. Add chopped coriander, culantro, green onions, and dried chilies if using. Serve warm.