Tom Kha Gai (Thai Coconut Chicken Soup)
A creamy, tangy coconut broth infused with lemongrass, ginger, and lime, made with a modest amount of chicken and pantry staples.
Ingredients
- 1 tbsp vegetable oil
- 1 small onion sliced
- 2 stalks lemongrass bruised and cut into 2-inch pieces
- 1 tbsp fresh ginger sliced
- 3 cups chicken broth
- 14 oz can coconut milk
- 1 lb boneless skinless chicken thighs thinly sliced
- 8 oz mushrooms sliced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp brown sugar
- 1-2 Thai chilies sliced optional
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, lemongrass, and ginger, and saute for 3-4 minutes until fragrant.
- Pour in the chicken broth and bring to a gentle simmer, letting the aromatics infuse for about 5 minutes.
- Add the coconut milk slowly, stirring gently, and keep the soup at a low simmer without letting it come to a hard boil.
- Add the chicken and mushrooms and simmer for 8-10 minutes until the chicken is cooked through.
- Stir in the fish sauce, lime juice, and brown sugar, tasting and adjusting the balance of salty, sour, and sweet.
- Add the Thai chilies if using, and remove the lemongrass pieces before serving.
- Ladle the soup into bowls and garnish with fresh cilantro.
Notes
- No lemongrass on hand? A tablespoon of lemongrass paste works well as a substitute, and it keeps in the fridge for weeks.
- This soup pairs perfectly with a bowl of steamed jasmine rice to soak up the broth.
- Leftover coconut milk freezes well, so save what you don’t use here for another recipe later in the week.
