Thai Chicken Soup (Tom Kha Gai)

Thai Chicken Soup (Tom Kha Gai) recipe made of creamy coconut milk, tender chicken, tangy lime, and fragrant lemongrass this flavorful soup serves 4 and takes about 30 minutes to prepare, offering a perfect blend of spice and comfort.

Try More Chicken Recipes:

Jump to Recipe Jump to Video Print Recipe

🤍 Why You’ll Love This Thai Chicken Soup (Tom Kha Gai) Recipe:

Authentic Flavor: Captures the traditional Thai balance of sour, salty, spicy, and sweet.
Comforting: Warm and creamy, perfect for any season.
Quick to Prepare: Ready in 30 minutes for a hassle-free meal.
Healthy: Packed with protein and immune-boosting ingredients like lemongrass and lime.

❓ What Is Thai Chicken Soup (Tom Kha Gai) Recipe?

Thai Chicken Soup (Tom Kha Gai) is a traditional Thai dish made with chicken, coconut milk, galangal, lime, and aromatic herbs. It combines tangy, spicy, and creamy flavors, offering a comforting yet exotic dining experience.

🍗 Ingredients:

2 cups coconut milk
1 cup chicken broth
300g boneless chicken thighs, thinly sliced
2 stalks lemongrass, bruised
3 slices galangal (or ginger)
3 kaffir lime leaves
1 cup mushrooms, sliced
1-2 bird’s eye chilies, sliced
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
2 tbsp chopped nuts (optional, for garnish)
Fresh cilantro for garnish

🍲 Instructions:

Heat coconut milk and chicken broth in a large pot over medium heat.
Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes.
Add sliced chicken and mushrooms to the pot. Cook for 10 minutes or until chicken is tender.
Stir in fish sauce, lime juice, sugar, and chilies. Adjust seasoning to taste.
Remove lemongrass and lime leaves before serving. Garnish with chopped nuts and cilantro. Serve hot.

📍 Recipe Tips

Use Fresh Galangal: Fresh galangal is key to achieving the authentic flavor of Thai Chicken Soup (Tom Kha Gai). If unavailable, ginger can be used as a substitute, though it slightly alters the taste.
Adjust Chili Quantity: Tailor the spice level by increasing or reducing the number of bird’s eye chilies. For a milder soup, deseed the chilies before adding.
Enhance Depth with Tamarind Paste: A small splash of tamarind paste can add a tangy depth to the soup, enhancing its complexity.
Choose High-Quality Coconut Milk: Opt for full-fat, high-quality coconut milk to ensure a creamy consistency and rich taste. Low-fat versions can dilute the overall flavor.
Balance Tanginess: If the soup feels too tangy from lime juice, balance it by adding a little sugar or more coconut milk.

🍚 What To Serve With Thai Chicken Soup?

Serve Thai Chicken Soup (Tom Kha Gai) with jasmine rice, crusty bread, or a light green salad to complement its rich and tangy flavors.

🎚 How To Store Leftover Thai Chicken Soup?

Refrigeration: Cool leftover thai chicken soup completely and transfer it to an airtight container store for up to 3 days.
Freezing: Freeze in a sealed container leftover thai chicken soup for up to 2 months. Thaw in the fridge before reheating.

🥵 How To Reheat Leftover Thai Chicken Soup?

In The Stovetop: Heat over medium heat leftover thai chicken soup stirring occasionally until warmed through for up 3-4 minutes. Add a splash of coconut milk if needed.
In The Microwave: Reheat in a microwave-safe bowl leftover thai chicken soup for up 5 minutes stirring between each interval.

FAQs

What are common mistakes to avoid when making Thai Chicken Soup?

Overboiling the coconut milk, omitting key ingredients like galangal or kaffir lime leaves, and not balancing the flavors of salty, sour, and creamy can affect the authenticity of Thai Chicken Soup. Follow the recipe closely for the best results.

How do you make Thai Chicken Soup creamy?

The creaminess of Thai Chicken Soup comes from coconut milk. Use full-fat coconut milk for a rich, velvety texture. Avoid boiling the soup too hard, as this can cause the coconut milk to curdle.

Is Thai Chicken Soup spicy?

The level of spiciness in Thai Chicken Soup depends on the number of chilies used. It can range from mild to very spicy, and you can adjust the spice level to suit your taste.

Why does my Thai Chicken Soup curdle?

The coconut milk in Thai Chicken Soup can curdle if boiled too rapidly simmer the soup gently over medium heat to maintain a smooth, creamy texture.

Is Thai Chicken Soup gluten-free?

Thai Chicken Soup is naturally gluten-free as long as the fish sauce and other ingredients are free of additives containing gluten. Always check labels if gluten-free is essential.

More Chicken Recipes:

Nutrition Facts

Serving Size: 1 Serving

Calories: 274
Protein: 20g
Fat: 15g
Carbohydrates: 10g
Sodium: 800mg
Fiber: 2g

Author: Hamdi Saidani Cooking Method:Simmering Cuisine:American, Canada, British Courses:Soups, Dinner, Lunch, Sides Recipe Keys: T Thai Chicken Soup (Tom Kha Gai)

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 55 minutesServings:4 servingsCalories:274 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 cups coconut milk
1 cup chicken broth
300g boneless chicken thighs, thinly sliced
2 stalks lemongrass, bruised
3 slices galangal (or ginger)
3 kaffir lime leaves
1 cup mushrooms, sliced
1-2 bird’s eye chilies, sliced
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
2 tbsp chopped nuts (optional, for garnish)
Fresh cilantro for garnish

Instructions

Heat coconut milk and chicken broth in a large pot over medium heat.
Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes.
Add sliced chicken and mushrooms to the pot. Cook for 10 minutes or until chicken is tender.
Stir in fish sauce, lime juice, sugar, and chilies. Adjust seasoning to taste.
Remove lemongrass and lime leaves before serving. Garnish with chopped nuts and cilantro. Serve hot.

Notes

Use Fresh Galangal: Fresh galangal is key to achieving the authentic flavor of Thai Chicken Soup (Tom Kha Gai). If unavailable, ginger can be used as a substitute, though it slightly alters the taste.
Adjust Chili Quantity: Tailor the spice level by increasing or reducing the number of bird’s eye chilies. For a milder soup, deseed the chilies before adding.
Enhance Depth with Tamarind Paste: A small splash of tamarind paste can add a tangy depth to the soup, enhancing its complexity.
Choose High-Quality Coconut Milk: Opt for full-fat, high-quality coconut milk to ensure a creamy consistency and rich taste. Low-fat versions can dilute the overall flavor.
Balance Tanginess: If the soup feels too tangy from lime juice, balance it by adding a little sugar or more coconut milk.

Keywords:Thai Chicken Soup (Tom Kha Gai)