Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 cup button mushrooms, sliced
- 1 can (14 oz) coconut milk
- 2 cups chicken stock
- 1-inch piece of galangal (or ginger)
- 1 stalk lemongrass, cut into pieces
- 2 shallots, chopped
- 2 cloves garlic, minced
- 2 bird-eye chilies, sliced (adjust to heat preference)
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar (palm sugar or brown sugar)
- Fresh cilantro, minced
- 1 tablespoon lime juice (optional)
- Fresh basil (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Begin by slicing the chicken and set it aside.
- In a large pot, heat oil and sauté the shallots, cilantro, garlic, and bird-eye chilies until fragrant.
- Add the coconut milk, chicken stock, galangal, and lemongrass to the pot. Bring the mixture to a simmer and cook for about 5 minutes.
- Add the chicken slices, mushrooms, and red bell pepper to the pot. Let it cook for another 7 minutes until the chicken is tender.
- Stir in fish sauce, sugar, and lime juice (if using). Adjust seasoning to taste.
- Serve hot, garnished with fresh basil.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian version: Replace chicken with tofu or tempeh for a plant-based option.
- Different protein: You can substitute chicken with shrimp or fish for a variation in flavor.
- Add more veggies: Add carrots, baby corn, or bamboo shoots for extra texture and flavor.
- Spicy level: Adjust the number of bird-eye chilies to match your desired spice level.
Storage/Reheating
This soup can be stored in an airtight container in the fridge for up to 3 days. However, note that coconut milk may separate over time, so be sure to stir it well when reheating. Avoid freezing as coconut milk may split upon thawing.
FAQs
What does Tom Kha Kai mean?
Tom Kha Kai translates to “Chicken Galangal Soup.” “Tom” refers to the boiling process, “Kha” is galangal, and “Kai” or “Gai” means chicken.
Can I use ginger instead of galangal?
Yes, ginger can be used as a substitute for galangal if you cannot find it. Galangal provides a more unique flavor, but ginger works well as a substitute.
What’s the difference between Tom Kha Kai and Tom Yum?
Tom Yum is a clear and spicy soup, while Tom Kha Kai is creamy and richer in flavor, thanks to the coconut milk. Both use similar ingredients like lemongrass and galangal, but their base liquids differ.
Can I make this soup spicier?
Yes, you can adjust the spice by adding more bird-eye chilies or other types of chili peppers according to your heat tolerance.
Can I use low-fat coconut milk?
While full-fat coconut milk is recommended for creaminess, you can use low-fat coconut milk if preferred. For better texture, whisk it with a tablespoon of cornstarch to thicken it up.
What can I serve with Tom Kha Kai?
Tom Kha Kai is great on its own but can be served alongside Thai grilled chicken or a side of jasmine rice.
Can I freeze Tom Kha Kai?
Freezing is not recommended due to the coconut milk, which may split when thawed. It’s best enjoyed fresh or refrigerated for up to 3 days.
How do I store leftover soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, stirring well.
How can I balance the flavors if it’s too salty or too sour?
If it’s too salty, try adding a little more sugar or lime juice to balance the flavors. If it’s too sour, adjust with a pinch more sugar or some additional coconut milk to tone it down.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used in place of breasts. Since thighs take longer to cook, add them earlier in the process.
Conclusion
Thai Coconut Chicken Soup (Tom Kha Kai) is a perfect blend of comforting, rich, and aromatic flavors that will take your taste buds on a journey to Thailand. Quick and easy to prepare, it’s an ideal meal for busy nights when you want something flavorful and satisfying. Whether you enjoy it spicy or mild, this recipe is sure to please every palate.
Print
Thai Coconut Chicken Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Tom Kha Kai, or Thai Coconut Chicken Soup, is a creamy, aromatic dish featuring tender chicken, mushrooms, and bold Thai flavors from lemongrass, galangal, and coconut milk. This easy one-pot soup is perfectly balanced with savory, spicy, and tangy notes, making it an ideal choice for a comforting meal in under 30 minutes. Whether you like it mild or fiery, this authentic Thai soup is customizable and sure to satisfy.
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 cup button mushrooms, sliced
- 1 can (14 oz) coconut milk
- 2 cups chicken stock
- 1-inch piece of galangal (or ginger)
- 1 stalk lemongrass, cut into pieces
- 2 shallots, chopped
- 2 cloves garlic, minced
- 2 bird-eye chilies, sliced (adjust to heat preference)
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar (palm sugar or brown sugar)
- Fresh cilantro, minced
- 1 tablespoon lime juice (optional)
- Fresh basil (for garnish)
Instructions
- Slice the chicken and set it aside.
- In a large pot, heat oil and sauté the shallots, cilantro, garlic, and bird-eye chilies until fragrant.
- Add coconut milk, chicken stock, galangal, and lemongrass. Simmer for about 5 minutes.
- Add the chicken slices, mushrooms, and red bell pepper. Cook for another 7 minutes until the chicken is tender.
- Stir in fish sauce, sugar, and lime juice (if using). Adjust seasoning to taste.
- Serve hot, garnished with fresh basil.
Notes
- Vegetarian option: Substitute chicken with tofu or tempeh.
- Alternative proteins: Try shrimp or fish instead of chicken.
- Extra vegetables: Add carrots, baby corn, or bamboo shoots.
- Adjust spice: Increase or decrease the number of bird-eye chilies based on heat preference.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Stir well when reheating.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
