Thai Coconut Chicken Soup
A cozy and flavorful Thai Coconut Chicken Soup, or Tom Kha Gai, combining fragrant herbs, tender chicken, and creamy coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 lb Boneless Chicken Breast (or Thighs), thinly sliced
- 1 can Coconut Milk (full-fat preferred)
- 8 oz Fresh Mushrooms (Shiitake or button)
- 1 Lime, juiced
- 1 inch Fresh Ginger, grated
- 3 cloves Garlic, minced
- 2 tbsp Fish Sauce
- 2–3 Chili Peppers (to taste)
- Fresh Cilantro, for garnish
Instructions
- Prepare your ingredients: Slice chicken, mince garlic, grate ginger, and chop mushrooms.
- Sauté aromatics in a large pot with oil for 1-2 minutes until fragrant.
- Cook the chicken in the pot for about 5-7 minutes until it is no longer pink.
- Add the mushrooms and sauté for another 3-4 minutes.
- Pour in the coconut milk and bring to a gentle simmer, stirring.
- Flavor the soup with fish sauce and lime juice; adjust to taste.
- Simmer gently for 10-15 minutes to meld flavors.
- Taste and adjust seasonings, if needed.
- Finish with freshly chopped cilantro before serving.
Notes
Serve with jasmine rice or crispy spring rolls for a complete meal. Can be made ahead and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 24g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Thai soup, coconut chicken soup, Tom Kha Gai, comforting recipes