Tom Kha Gai Soup

A bowl of creamy soup with mushrooms, herbs, and a touch of lime, served with a spoon.

5 from 1 vote

Savor the comforting warmth of Tom Kha Gai, a classic Thai soup featuring tender chicken simmered in a creamy coconut milk broth, brightened with lime, and bursting with fragrant lemongrass and galangal.

Course Main Dish Recipes

Cuisine Asian, Thai

Keyword chicken soup, Thai comfort food, Thai soup, Tom Kha Gai Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 398kcal

Author Robin Donovan

Ingredients

1 tablespoon oil
½ onion sliced
2 garlic cloves minced
1 red serrano chile pepper sliced and deseeded
2- inch piece fresh galangal peeled and sliced into coins
1 lemongrass stalk pounded and halved
3 makrut lime leaves
1 tablespoon Thai red curry paste
4 cups chicken broth
1 15-ounce can coconut milk
2 skinless boneless chicken breasts, sliced
6 ounces white mushrooms sliced
1 large tomato diced
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
Juice of 1 lime
Kosher salt

Instructions

Heat the oil in a large stockpot over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
Add the garlic, chile, ginger, lemongrass, lime leaves and curry paste. Cook for another 3 minutes, stirring frequently.
Add the chicken broth, stir well and bring to a boil. Reduce to a simmer and leave to bubble for 10 minutes.
Add the coconut milk, chicken, mushrooms, tomato, fish sauce, and brown sugar. Simmer for another 10 minutes.
Squeeze in the lime juice, taste, and season with salt if needed.
Serve with your favorite toppings such as cilantro and lime wedges.

Notes

1. You can substitute fresh ginger for the galangal if needed.
2. Store leftovers be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition