Tom Kha Gai (Thai Coconut Chicken Soup)

Rich and creamy Thai coconut chicken soup is a must for soup season. This is the most flavorful, fragrant, and comforting tom kha gai that can be made in under 30 minutes!

Course Dinner, Lunch

Cuisine Thai

Keyword Thai tom kha soup, tom kha gai, tom kha gai recipe, tom kha gai soup recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 547kcal

Author Megan

Equipment

Ingredients

Chicken

1 lb chicken thigh boneless, skinless, cut into 1-inch pieces
1 tablespoon fish sauce

Tom Kha

3 cups chicken stock low sodium
8 slices galangal or ginger
1 stalk lemongrass outer layer removed and sliced into 2-inch pieces
6 makrut lime leaves or Keffir lime leaves twisted and torn into large pieces
2 Thai chilis thinly sliced
8 oz oyster mushrooms separated and sliced
1 tablespoon palm sugar finely chopped
1 can (14 oz) coconut milk
2 tablespoon fish sauce
2 ½ tablespoon lime juice

Serve

Green onion diced for garnish
Cilantro diced for garnish
Steamed Jasmine rice

Instructions

Marinate the chicken. In a mixing bowl, add the chicken and fish sauce and mix until the chicken is evenly covered. Set aside for 10 minutes.
Cook the chicken. In a medium pot, add the chicken stock and bring to a boil. Then add the chicken, lower the heat, and simmer gently for 10 minutes or until tender.
Infuse the broth. Then add coconut milk, galangal, lemongrass, lime leaves, Thai chilis, mushrooms, and palm sugar. Bring to a gentle simmer, then cover and simmer for 5-6 minutes.
Add the seasonings. Lastly, add the fish sauce and lime juice and mix until combined. Taste to adjust if needed. Simmer for an additional 2 to 3 minutes.
Serve. Ladle into individual-sized bowls, garnish with green onion and cilantro, and serve with steamed rice.

Notes

See the Expert Tips section for more guidance.

Nutrition