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Authentic Thai Coconut Chicken Soup (Tom Kha Gai)

Overhead view of a creamy white bowl of coconut soup featuring chunks of chicken, sliced mushrooms, and fresh cilantro garnish.
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This recipe guides you through making authentic Tom Kha Gai, a creamy, aromatic Thai coconut chicken soup. It balances rich coconut milk with bright lime and savory herbs for a comforting, flavorful meal.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 inch fresh ginger, sliced thinly
  • 2 stalks lemongrass, trimmed and bruised
  • 4 cups chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1/2 cup sliced mushrooms (cremini or shiitake)
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1 red chili, thinly sliced (optional, for heat)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the sliced chicken and cook until lightly browned, about 4 minutes.
  2. Add the sliced ginger and bruised lemongrass stalks to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it gently simmer for 10 minutes to infuse the broth with flavor.
  4. Stir in the full-fat coconut milk, fish sauce, and brown sugar. Return the soup to a gentle simmer; do not boil rapidly.
  5. Add the sliced mushrooms and cook for 5 minutes until tender.
  6. Remove the lemongrass stalks before serving. Stir in the fresh lime juice.
  7. Taste the soup and adjust seasoning if needed, adding more fish sauce for saltiness or sugar for balance.
  8. Ladle the soup into bowls. Garnish generously with fresh cilantro and sliced red chili, if using.

Notes

  • For a deeper flavor, you can simmer the broth with the aromatics for up to 20 minutes before adding the coconut milk.
  • If you cannot find fresh lemongrass, use 1 teaspoon of lemongrass paste.
  • This soup pairs well with a crisp Sauvignon Blanc or a dry Riesling.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-coconut-soup-thai-tom-kha-gai-recipe/