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Easy Tom Kha Gai Thai Coconut Chicken Soup

Easy Tom Kha Gai Thai Coconut Chicken Soup

A quick and fragrant Thai coconut chicken soup with lemongrass, galangal, and kaffir lime leaves, balanced with salty fish sauce and fresh lime juice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 400 ml can of full-fat coconut milk
  • 500 ml good-quality chicken stock
  • 300 g boneless skinless chicken thighs, sliced into thin strips
  • 200 g chestnut mushrooms sliced
  • 3 stalks lemongrass bruised and cut into 5cm lengths
  • 5 cm piece of galangal or ginger, if unavailable, sliced into thin coins
  • 4-6 kaffir lime leaves torn slightly to release their oils
  • 3 bird's eye chillies bruised (or 2 large red chillies for milder heat)
  • 3 tablespoons fish sauce use a good quality one
  • 3 tablespoons fresh lime juice from about 2 limes
  • 1 tablespoon coconut sugar or soft brown sugar
  • A small handful of fresh coriander roughly chopped
  • 2 spring onions finely sliced on the diagonal
  • Optional: 1 tablespoon of Thai red curry paste for extra depth

Method
 

  1. Prepare the aromatic base. In a large stockpot or Dutch oven over a medium heat, pour in the top, creamy layer of the coconut milk (about half the can). Let it heat gently until it starts to bubble and you can smell its sweet, nutty aroma. Add the bruised lemongrass, galangal slices, torn kaffir lime leaves, and chillies. Stir them through the bubbling coconut cream. The kitchen will immediately fill with a fragrant, citrusy scent. Cook for 2-3 minutes, stirring constantly, until the aromatics are soft and have released their oils into the cream.
  2. Build the broth. Pour in the remaining coconut milk and the chicken stock. Stir everything together, scraping the bottom of the pot to incorporate any flavourful bits. Bring the mixture to a gentle simmer, not a rolling boil. You will see small bubbles breaking the surface and the liquid will take on a pale, creamy hue. Let it simmer gently for 5 minutes to allow the flavours to meld.
  3. Cook the chicken and mushrooms. Add the sliced chicken thighs and mushrooms to the simmering broth. The chicken strips will look pale and raw at first, then gradually turn opaque and white as they cook. After about 5-7 minutes, the chicken should feel firm to the touch and the mushrooms will have softened and darkened slightly, releasing their earthy flavour into the soup.
  4. Season the soup. Turn off the heat. Stir in the fish sauce, fresh lime juice, and coconut sugar. Taste the broth. It should be a harmonious balance of salty from the fish sauce, sour from the lime, and a whisper of sweetness. Adjust these three elements to your preference. The colour of the broth will become slightly more golden and the aroma will shift from purely herby to a more rounded, savoury scent.
  5. Finish and serve. Fish out the large pieces of lemongrass, galangal, and kaffir lime leaves, as they are not meant to be eaten. Ladle the soup into warm bowls. Garnish generously with the fresh coriander and sliced spring onions. The bright green of the herbs against the creamy white soup is a beautiful sight. Serve immediately while steaming hot.

Notes

Use full-fat coconut milk for the best flavor. Galangal can be substituted with ginger if unavailable. Adjust chillies to your preferred spice level. For extra depth, add 1 tablespoon Thai red curry paste with the aromatics.