This warm and comforting soup combines tender chicken with rich coconut milk and zesty lime. It’s filled with fresh herbs and a hint of spice, making each bowl feel like a cozy hug!
What’s not to love about a soup that tastes like a mini vacation? I like to slurp it up with a side of rice for a complete meal. It’s just that good! 🌴🫶
Key Ingredients & Substitutions
Chicken Broth: Use low-sodium chicken broth for more control over the soup’s saltiness. If you’re vegetarian, vegetable broth can also work nicely here.
Coconut Milk: Full-fat coconut milk gives the soup a rich creaminess. If you’re watching calories, light coconut milk is a good alternative, though it may be a bit thinner.
Lemongrass: Fresh lemongrass adds a unique flavor, but if you can’t find it, a dash of lemon zest or a few drops of lemon juice can provide citrus notes.
Galangal: If galangal isn’t available, fresh ginger can step in. It won’t taste the same but will still give a nice warmth to the soup.
Thai Red Chilies: Adjust the heat by using fewer chilies or substituting with a milder pepper. You can also use a pinch of red pepper flakes if you need a substitute.
How Do I Infuse Maximum Flavor When Simmering?
The simmering step is key to infusing all those amazing flavors into the broth. Here’s how to do it right:
- Start with medium heat to avoid boiling; you want a gentle simmer. This preserves the coconut milk and prevents curdling.
- If you haven’t strained the herbs, remember to smash the lemongrass and chilies slightly to release more oils.
- Keep the pot covered, as this helps retain flavors and heat, letting the soup develop richer tastes.
After simmering, don’t forget to taste the soup before serving. Adjust the acidity with lime juice or the saltiness with fish sauce to get that perfect balance. Happy cooking!
Thai Coconut Chicken Soup (Tom Kha Gai)
Ingredients You’ll Need:
For the Soup:
- 2 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices galangal (or ginger if unavailable)
- 3 kaffir lime leaves, torn into pieces
- 1-2 Thai red chilies, smashed (adjust to taste)
- 8 oz boneless chicken breast or thigh, thinly sliced
- 4-5 oyster or button mushrooms, sliced
- 1 small red bell pepper, thinly sliced
- 2-3 tbsp fish sauce (to taste)
- 1 tbsp sugar
- Juice of 1-2 limes (to taste)
- Fresh cilantro leaves for garnish
- Cooked jasmine rice (optional for serving)
- Lime wedges for serving
How Much Time Will You Need?
This soup takes around 15 minutes to prepare, and about 15-20 minutes to cook. In total, you’ll spend around 30-35 minutes from start to finish. Perfect for a cozy dinner in no time!
Step-by-Step Instructions:
1. Preparing the Broth:
In a medium pot, combine the chicken broth and coconut milk. Add the smashed lemongrass, galangal slices, torn kaffir lime leaves, and smashed Thai chilies. Bring everything to a gentle simmer over medium heat. Let it simmer for about 10 minutes to let all those amazing flavors seep into the broth.
2. Straining the Broth:
After simmering, you can either remove the herbs and chilies with a slotted spoon or strain the soup if you prefer a smooth broth. Either way, the flavorful essence has already infused into the liquid!
3. Cooking the Chicken and Vegetables:
Add the thinly sliced chicken, mushrooms, and red bell pepper to the pot. Stir gently and let it simmer for about 5-7 minutes, or until the chicken is fully cooked and the vegetables are soft and tender.
4. Seasoning the Soup:
It’s time to season your soup! Add the fish sauce and sugar to the pot. Give it a good stir and taste. This is your chance to adjust the seasoning! Add more fish sauce if you like it saltier, or more sugar for sweetness.
5. Finishing Touches:
Turn off the heat and squeeze in the fresh lime juice. Stir it well to combine. You want a lovely balance of creamy, sour, salty, and just a hint of spice for that perfect flavor profile!
6. Serving:
Serve the soup hot! Garnish it with fresh cilantro leaves for that extra freshness. If you like a heartier meal, feel free to add a scoop of cooked jasmine rice into each bowl. Don’t forget the lime wedges on the side for an extra squeeze of zesty goodness!
Enjoy your homemade Thai Coconut Chicken Soup, and savor those bright, creamy, and zingy flavors!
Can I Use Different Proteins in This Soup?
Absolutely! You can substitute the chicken with shrimp, tofu, or even beef. Just adjust the cooking times: shrimp cooks quickly in about 3-5 minutes, while tofu should be added at the same time as the chicken and cooked until heated through.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave until heated through. If the soup thickens too much, add a little water or broth to thin it out.
Can I Make This Soup Vegetarian or Vegan?
Yes! Use vegetable broth and replace the chicken with tofu or a mix of your favorite vegetables. Just be sure to substitute fish sauce with soy sauce or tamari for a vegan option.
What If I Can’t Find Kaffir Lime Leaves?
No worries! If you can’t find kaffir lime leaves, you can use the zest of a regular lime along with a bit of lime juice to replicate that zesty flavor. Fresh lime zest will give you a nice citrus note, though it won’t be exactly the same.
