RECIPE

14 INGREDIENTS •7 STEPS •30min

Tom Kha Gai (Thai Coconut Chicken Soup)

Name: Tom Kha Gai (Thai Coconut Chicken Soup)
Total time: 1800 s
Yield: 4
Ingredients: 3 cup Coconut Milk; 6 slice Galangal; 3 stalk Lemongrass; 1 Onion; 1 cup Chicken Thigh; 1 cup Mushroom; 3 Red Bird's Eye Chili Pepper; 1/2 cup Cherry Tomato; 3 Kaffir Lime Leaf; 2 tablespoon Lemon Juice; 3 tablespoon Fish Sauce; 1 teaspoon Salt; 2 tablespoon Granulated Sugar; 1 bunch Fresh Cilantro

4.8

4 Ratings

Tom Kha Gai (Thai Coconut Chicken Soup) features creamy coconut milk infused with lemongrass, galangal, and kaffir lime leaves. Tender pieces of chicken, mushrooms and cherry tomatoes add heartiness to this soup, while the aromatics add so much depth of flavor. Make this authentic Thai recipe in less than 30 minutes!

Tom Kha Gai (Thai Coconut Chicken Soup) Recipe | SideChef

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I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

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30min

Total Time

$4.53

Cost Per Serving

Ingredients

Servings

US / METRIC

3 cups

Coconut Milk

two 13.5 oz cans

6 slices

Galangal

3 stalks

Lemongrass

cut into 2-inch pieces

Small Onion , sliced

1 cup

Chicken Thighs

cut into small pieces

or chicken breast

1 cup

Mushrooms

cut into quarters

Red Bird's Eye Chili Pepper , halved

1/2 cup

Cherry Tomatoes

or grape tomatoes

Kaffir Lime Leaves , de-stemmed, thinly sliced

2 Tbsp

Lemon Juice

3 Tbsp

Fish Sauce

1 tsp

Salt

2 Tbsp

Granulated Sugar

(optional)

1 bunch

Fresh Cilantro

for garnish

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Nutrition Per Serving

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CALORIES

558

FAT

40.8 g

PROTEIN

17.1 g

CARBS

33.7 g

Cooking Instructions

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Step 1

Pour Coconut Milk (3 cups) a pot. Add Galangal (6 slices) and Lemongrass (3 stalks) . Set the pot on the stove over medium heat. Hint: Tie the galangal slices in cheesecloth so they can easily be removed.

Step 2

When the soup begins to simmer, add Onion (1) .

Step 3

Allow the soup to simmer for 1 minute while stirring often and scraping the bottom of the pan to ensure the coconut milk does not burn.

Step 4

Add Chicken Thighs (1 cup) , then let the soup simmer for 2 minutes. If the soup gets too thick, add water (1/2 cup at a time) until it reaches your desired consistency.

Step 5

Add Mushrooms (1 cup) , Red Bird's Eye Chili Pepper (3) , Cherry Tomatoes (1/2 cup) , Kaffir Lime Leaves (3) , Lemon Juice (2 Tbsp) , Fish Sauce (3 Tbsp) , Salt (1 tsp) , and Granulated Sugar (2 Tbsp) .

Step 6

Allow the soup to simmer on low heat for about 5 more minutes while stirring often to prevent the coconut milk from burning.

Step 7

Transfer to serving bowl(s). Garnish with Fresh Cilantro (1 bunch) just before serving.

Rate & Review

4.8

4 Ratings

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Tom Kha Gai (Thai Coconut Chicken Soup)

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