Name: Tom Kha Gai (Thai Coconut Chicken Soup)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai
Ingredients: 400 g chicken thigh, boneless and skinless, cut into 1-inch pieces; 2 tbsp fish sauce (divided); 3 cups low-sodium chicken stock; 4–5 slices galangal (or fresh ginger); 1 lemongrass stalk, outer layer removed and cut into 2-inch pieces; 4 makrut lime leaves, torn into large pieces; 2 Thai chilis, thinly sliced (adjust to taste); 1 cup oyster mushrooms, sliced; 1 tsp palm sugar (or brown sugar); 1 can (400 ml) coconut milk; 2 tbsp fresh lime juice (or to taste); 2 green onions, diced (for garnish); 2 tbsp chopped cilantro (for garnish); Steamed jasmine rice, for serving

Description

Tom Kha Gai is a traditional Thai coconut chicken soup that’s rich, creamy, and aromatic with the perfect balance of sweet, sour, salty, and spicy flavors. Made with coconut milk, lemongrass, galangal, lime leaves, and tender chicken, it’s comforting yet refreshingly light—ideal for any day of the week.

Ingredients

400 g chicken thigh, boneless and skinless, cut into 1-inch pieces
2 tbsp fish sauce (divided)
3 cups low-sodium chicken stock
4–5 slices galangal (or fresh ginger)
1 lemongrass stalk, outer layer removed and cut into 2-inch pieces
4 makrut lime leaves, torn into large pieces
2 Thai chilis, thinly sliced (adjust to taste)
1 cup oyster mushrooms, sliced
1 tsp palm sugar (or brown sugar)
1 can (400 ml) coconut milk
2 tbsp fresh lime juice (or to taste)
2 green onions, diced (for garnish)
2 tbsp chopped cilantro (for garnish)
Steamed jasmine rice, for serving

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Instructions

Marinate chicken pieces with 1 tablespoon of fish sauce and set aside for 10 minutes.
In a pot, bring chicken stock to a boil, then add marinated chicken. Simmer gently for about 10 minutes until cooked through.
Add coconut milk, galangal, lemongrass, lime leaves, Thai chilis, mushrooms, and palm sugar. Stir and bring to a gentle simmer for 5–6 minutes, covered.
Stir in the remaining 1 tablespoon fish sauce and lime juice. Taste and adjust seasoning as desired—balancing salty, sour, and sweet flavors.
Ladle the soup into bowls and top with fresh cilantro and green onions. Serve hot with steamed jasmine rice.

Notes

Adjust spice level by adding or reducing Thai chilis.
If galangal is unavailable, substitute with ginger for a similar warmth.
For vegan or vegetarian version, replace chicken with tofu and use vegetable broth and soy sauce instead of fish sauce.
Avoid boiling the soup after adding coconut milk to prevent curdling.
Serve with jasmine rice or rice noodles for a heartier meal.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 5g
Sodium: 820mg
Fat: 22g
Saturated Fat: 15g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 22g
Cholesterol: 75mg