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SideChef
Recipes
Dairy-Free
Tom Kha Gai (Thai Coconut Chicken Soup)

14 INGREDIENTS • 7 STEPS • 30MINS

Tom Kha Gai (Thai Coconut Chicken Soup)

Recipe
4.8
6 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!
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Tom Kha Gai (Thai Coconut Chicken Soup)
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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!
30MINS
Total Time
$5.61
Cost Per Serving
Ingredients
Servings
4
us / metric
Coconut Milk
3 cups
Coconut Milk
two 13.5 oz cans
Galangal
6 slices
Galangal
Lemongrass
3 stalks
Lemongrass
cut into 2-inch pieces
Onion
1
Small Onion, sliced
Chicken Thigh
1 cup
Chicken Thigh
cut into small pieces
or chicken breast
Mushroom
1 cup
Mushroom
cut into quarters
Red Bird's Eye Chili Pepper
3
Red Bird's Eye Chili Pepper, halved
Cherry Tomato
1/2 cup
Cherry Tomato
or grape tomatoes
Kaffir Lime Leaf
3
Kaffir Lime Leaves, de-stemmed, thinly sliced
Lemon
1
Lemon, freshly squeezed
2 Tbsp juice per 4 servings
Fish Sauce
3 Tbsp
Fish Sauce
Salt
1 tsp
Salt
Granulated Sugar
2 Tbsp
Granulated Sugar
optional
Fresh Cilantro
1 bunch
Fresh Cilantro
for garnish
Nutrition Per Serving
VIEW ALL
Calories
560
Fat
41.0 g
Protein
17.7 g
Carbs
35.4 g
Add to plan
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Tom Kha Gai (Thai Coconut Chicken Soup)
Save
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
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 Thigh (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 Mushroom (1 cup), Red Bird's Eye Chili Pepper (3), Cherry Tomato (1/2 cup), Kaffir Lime Leaves (3), juice from Lemon (1), 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.
step 7 Transfer to serving bowl(s). Garnish with Fresh Cilantro (1 bunch) just before serving.
Tags
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Dairy-Free
Lunch
Chicken
Shellfish-Free
Dinner
Mushrooms
Quick & Easy
Vegetables
Soups & Stews
Thai
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