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
