Name: Thai Coconut Chicken Soup - Tom Kha Gai
Prep time: 45 min
Ingredients: 1 inch Galangal, peeled and sliced (or ginger); 2 cloves Garlic, minced; 2 Shallots, minced; 1/2 Onion, minced; 2 Chicken breast / thigh or sliced tofu (for vegetarian version); 1 to 2 Red chili, sliced (optional); 2 stalks lemongrass, use the soft part, about 3 inches from the root, crushed and sliced; 3 kafir lime leaves. Remove the center spine, slice the leaves thinly (optional); 2 tsp Thai Red Curry paste; 4 cups chicken broth or vegetable broth (for vegetarian version); 4 cups coconut milk; 2 cups minced mushrooms (white mushrooms, straw mushrooms, shiitake, or oyster mushrooms), washed and sliced; 2 tbsp coconut sugar; salt, to taste; 2 tbsp fish sauce or vegetarian fish sauce; 2 tbsp neutral oil; 4 tbsp fresh lime juice; 3 Stalks green onion, thinly sliced; 1/4 cup cilantro, chopped

This must be the most popular soup in Thailand and the name Tom Kha Gai translates literally as Soup with Galangal Chicken.

As the name indicates, galangal is the hero ingredient and gives a distinctive taste to the soup… Fresh galangal root can be found in the refrigerated vegetable section in Asian stores, but if you really can’t find it, you could use fresh ginger instead and a pinch or two of galangal powder.

The other key ingredients are lemongrass, chilis and kaffir lime leaves.

The most enticing Thai Coconut Chicken Soup - Tom Kha Gai - ever! 1 — Fresh chili, galangal, lemongrass and kaffir lime leaves

Although the ingredients used in this recipe are authentic, I have taken the liberty to add another ingredient for deeper flavor and extra umami (tastiness): Thai Red Curry paste. This is why this Thai Coconut Chicken Soup looks redder than the regular Tom Kha Gai which is pale in color (from the coconut milk), but the authentic flavors are there, they’re just enhanced!

I have also modified the method for practicality. In the original recipe, chicken broth and raw cut chicken are added to the aromatics in the pot. In this recipe, I have poached the chicken first to just doneness, so the poaching liquid can also be used as chicken broth, it just makes more sense to me.

Make sure to use coconut milk (available in can or in carton in most supermarkets), not coconut juice or coconut water. My favorite brand (and recommended by my Thai daughter-in-law) is Aroy-D as it contains 100% coconut milk. Go ahead and stock up on Aroy-D coconut milk as it’s used in many Asian recipes, both savory and desserts, and it’s also a good substitute for milk in vegan recipes.

I can assure you that this savory, tangy, sour and slightly sweet soup will win you over. It tastes so delicious, rich and satisfying. I bet everybody would want a second helping! Typically the Tom Kha Gai is served with steamed rice or with rice noodles.

Thai Coconut Chicken Soup – Tom Kha Gai

Rich, tangy, sour coconut chicken soup

5 from 1 vote

Print Recipe

Prep Time 45 mins

Course Soup

Cuisine Thailand

Servings 4

Ingredients

1 inch Galangal, peeled and sliced (or ginger)
2 cloves Garlic, minced
2 Shallots, minced
1/2 Onion, minced
2 Chicken breast / thigh or sliced tofu (for vegetarian version)
1 to 2 Red chili, sliced (optional)
2 stalks lemongrass, use the soft part, about 3 inches from the root, crushed and sliced
3 kafir lime leaves. Remove the center spine, slice the leaves thinly (optional)
2 tsp Thai Red Curry paste
4 cups chicken broth or vegetable broth (for vegetarian version)
4 cups coconut milk
2 cups minced mushrooms (white mushrooms, straw mushrooms, shiitake, or oyster mushrooms), washed and sliced
2 tbsp coconut sugar
salt, to taste
2 tbsp fish sauce or vegetarian fish sauce
2 tbsp neutral oil
4 tbsp fresh lime juice

GARNISH

3 Stalks green onion, thinly sliced
1/4 cup cilantro, chopped

Instructions

Boil about 6 cups water in a medium-large pot, add salt. When the water is boiling add the chicken meat. Cook for 10 to 12 minutes. Turn off heat and close the lid and let the chicken simmer in the hot liquid for about 10 more minutes.
Save 2 cups of chicken broth to use later in the soup. You can refrigerate the remaining broth for later use, or use it to cook chicken-broth flavored rice.
Remove the chicken and place on a chopping board to cool down. Cut into bite size pieces, set aside.
In another pot, heat the oil over medium heat, add the minced shallots, onions, garlic, galangal, lemongrass, kafir leaves, chili, Thai red curry paste, and stir fry.
Add the sliced mushrooms, and stir fry for couple of minutes.
Add the chicken broth, sugar, fish sauce and stir well so nothing sticks to the bottom of the pan. Bring to boil, lower heat and let simmer for around 20-25 minutes. At this point, if you wish, you can strain the aromatics, galagang and lemongrass and discard, if you prefer a clear soup. We like to leave them in the soup for more flavor and texture.
Add the cut chicken pieces and the coconut milk, heat for 3 to 4 minutes, till simmering. Add the lime juice. Stir well and taste, adjust seasoning according to your preference. It should taste tangy, salty, sweet and sour.
Laddle into bowls, sprinkle sliced green onions and/or coriander on top and enjoy hot!

Keyword Thai coconut chicken soup, Tom kha gai

The most enticing Thai Coconut Chicken Soup - Tom Kha Gai - ever! 5 — Tom Kha Gai soup

This Thai Coconut Chicken soup is so tasty, tangy, savory, sour and slightly spicy, I really encourage you to make it! For more delicious soup recipe using the Thai Red Curry Paste, click here.

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