Thai Coconut Chicken Soup (Tom Kha Gai) Recipe

Name: Thai Coconut Chicken Soup (Tom Kha Gai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 milliliters coconut milk; 200 grams sliced chicken breast; 1/2 medium tomato, chopped into chunks; 1/2 medium onion, chopped into chunks; 2 cups mushrooms (preferably straw mushrooms), chopped in half; 1 small red chili (add another if you'd like more spice); 1 piece galangal, 1 inch long; 1 piece lemongrass, white part only, chopped in half; 1 lime; 1 tablespoon fish sauce; 1 teaspoon palm sugar; 1 shallot, chopped in thirds; 1 teaspoon coriander leaves; 1 kaffir lime leaf, stem removed

Servings: persons

500 milliliters coconut milk
200 grams sliced chicken breast
1/2 medium tomato, chopped into chunks
1/2 medium onion, chopped into chunks
2 cups mushrooms (preferably straw mushrooms), chopped in half
1 small red chili (add another if you'd like more spice)
1 piece galangal, 1 inch long
1 piece lemongrass, white part only, chopped in half
1 lime
1 tablespoon fish sauce
1 teaspoon palm sugar
1 shallot, chopped in thirds
1 teaspoon coriander leaves
1 kaffir lime leaf, stem removed

1
In a medium saucepan or wok bring the coconut milk to a boil over medium-high heat.
2
Reduce heat and add the galangal, chilli, lime leaf, and lemongrass. Simmer the coconut milk for 5 to 10 minutes to allow the flavours of the herbs and spices to infuse into the coconut milk.
3
Add the sliced chicken and cook until the chicken turns white. Next add fish sauce, sugar, and lime juice. If you wish to increase the volume of liquid, you can add some liquid chicken stock at this point. Cook for approximately 5 minutes.
4
Add the onion, tomato, and mushrooms to the soup and cook for another 5 to 10 minutes.
5
Remove from heat and stir through the shallot and coriander. Serve with a side of steamed rice.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 milliliters coconut milk, 200 grams sliced chicken breast, 1/2 medium tomato, chopped into chunks, 1/2 medium onion, chopped into chunks, and more.

Yes, Thai Coconut Chicken Soup (Tom Kha Gai) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Coconut Chicken Soup (Tom Kha Gai)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions