Tom Kha Gai (Chicken Coconut Soup)
A fragrant Thai coconut soup featuring tender chicken, mushrooms, and aromatic ingredients like lemongrass, kaffir lime leaves, and ginger. This creamy, tangy soup perfectly balances sweet, sour, and savory flavors.
Ingredients
- •2 stalks lemongrass
- •1 piece ginger
- •10 leaves kaffir lime leaves
- •6 cups low-sodium chicken broth
- •1½ pounds chicken thighs
- •8 ounces mushrooms
- •1 can coconut milk
- •2 tablespoons fish sauce
- •1 teaspoon sugar
- •1 serving garnishes
- •1 handful cilantro
- •1 lime lime
Cooking Instructions
- 1.
Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4" pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.
10 min
- 2.
Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar.
25 min
- 3.
Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
5 min
