This Thai Coconut Soup is a wonderfully aromatic dish with layers of complex flavors. The creamy coconut milk forms the base, giving the soup a luxurious texture, while the fresh herbs and spices like lemongrass, kaffir lime leaves, and galangal lend the soup its signature Thai fragrance. The balance of salty, sweet, spicy, and sour flavors makes it a true delight for the taste buds.
Not only is the soup delicious, but it’s also incredibly nourishing. The chicken provides a lean source of protein, while the coconut milk adds healthy fats. The mushrooms contribute a meaty texture and umami flavor, and the herbs and spices are packed with antioxidants and anti-inflammatory properties.
This soup is perfect for any occasion, whether you’re enjoying it as a light starter for dinner or as a warming meal on a cold day. The versatility of the recipe allows you to adjust the heat level, add extra vegetables, or even make it vegetarian by omitting the chicken and using tofu instead. Tom Kha Gai is a recipe that’s sure to transport you to the vibrant streets of Thailand with each spoonful.
Tips for the Perfect Thai Coconut Soup:
- Infuse the Broth: Be sure to let the lemongrass, kaffir lime leaves, and galangal simmer long enough for the flavors to really infuse the broth. This is the key to that signature aromatic taste.
- Adjust the Heat: Thai bird’s eye chilies can be very spicy, so start with a few and taste the soup before adding more. You can always add chili paste for a more consistent heat level.
- Coconut Milk: Use full-fat coconut milk for the richest, creamiest broth. If you’re looking for a lighter version, you can use light coconut milk, but the soup will have a less creamy texture.
- Make it Vegan: For a vegan or vegetarian version, use tofu in place of chicken and swap the fish sauce for soy sauce or tamari. You can also omit the chicken broth and use vegetable broth for a plant-based option.
- Toppings: Garnish with fresh herbs like cilantro and basil, and add a squeeze of lime juice for an extra burst of freshness.
Thai Coconut Soup (Tom Kha Gai)
Thai Coconut Soup (known as Tom Kha Gai) is a fragrant, creamy, and flavorful dish that brings together the rich, velvety texture of coconut milk with the bright, fresh flavors of lemongrass, kaffir lime leaves, and galangal. Typically made with chicken (gai), this soup is a comforting balance of spicy, sour, salty, and sweet—making it a beloved Thai dish that’s both satisfying and refreshing. With its aromatic spices and creamy coconut base, this soup is perfect for cozy nights or as a starter for a Thai-inspired meal.
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
- 4 cups coconut milk (full-fat for the richest flavor)
- 2 cups chicken broth
- 3-4 kaffir lime leaves, torn into pieces (or 1 tablespoon lime zest as a substitute)
- 2 stalks lemongrass, smashed and cut into 3-inch pieces
- 3-4 slices galangal (or ginger as a substitute)
- 1 medium onion, sliced
- 2-3 Thai bird’s eye chilies (or regular red chilies, sliced), adjust to taste
- 200g (about 7 oz) mushrooms (shiitake, straw, or button mushrooms), sliced
- 2 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1 tbsp brown sugar (or palm sugar)
- Juice of 1 lime
- 1/2 cup fresh cilantro, chopped (for garnish)
- Optional: 1-2 tbsp chili paste (for extra heat and depth)
- Optional: 1/2 cup cherry tomatoes, halved (for added texture and sweetness)
Instructions:
- Prepare the Broth:
- In a large pot, combine the coconut milk, chicken broth, and bring it to a simmer over medium heat. Add the smashed lemongrass stalks, torn kaffir lime leaves, and galangal slices. Let the mixture simmer gently for about 5-7 minutes to allow the flavors to infuse into the broth. If you’re using ginger instead of galangal, it will still provide a wonderful aromatic base.
- Cook the Chicken:
- Add the thinly sliced chicken breast or thighs to the pot. Stir to combine, ensuring the chicken is submerged in the broth. Let the soup simmer for another 10-12 minutes, or until the chicken is fully cooked and tender.
- Add the Vegetables and Spices:
- Add the sliced mushrooms and bird’s eye chilies to the pot. Stir in the fish sauce and brown sugar, and let the soup continue to simmer for an additional 5 minutes. The mushrooms will soften and infuse the broth with extra umami flavor.
- Adjust the Flavor:
- Taste the soup and adjust the seasoning by adding more fish sauce for saltiness, sugar for sweetness, or chilies for extra heat. Add the lime juice, which will balance out the richness of the coconut milk with its sourness. If you prefer a tangier soup, feel free to add more lime juice.
- Serve:
- Once everything is well combined and the soup has reached your desired taste, remove the pot from the heat. Discard the lemongrass, kaffir lime leaves, and galangal slices. Ladle the soup into bowls and garnish with fresh cilantro.
- Optional Add-Ins:
- If desired, you can add halved cherry tomatoes for a burst of sweetness or a spoonful of chili paste for extra depth of flavor. For a more substantial meal, serve the soup with steamed jasmine rice or noodles.
Nutrition (per serving, makes 4 servings):
- Calories: 350 kcal
- Protein: 25g
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 2g
- Net Carbs: 10g
- Sugar: 6g
- Sodium: 800mg
- Potassium: 400mg
