Description
Tom Kha Gai Soup, a classic Thai coconut chicken soup, is bursting with aromatic flavors like lemongrass, ginger, and lime. This comforting and creamy soup is a quick and easy dish that’s ready in just 35 minutes, perfect for any weeknight meal.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 pound chicken breast, thinly sliced
- 200 grams mushrooms, sliced
- 2 cups spinach, chopped
- 2–3 tablespoons fish sauce (to taste)
- Juice of 1 lime
- Fresh cilantro, for garnish
- Red chili slices, for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat.
- Add the sliced onion, garlic, and ginger, and sauté until fragrant and the onion is translucent, about 3-4 minutes.
- Add the smashed lemongrass and pour in the chicken broth. Bring to a simmer.
- Stir in the coconut milk and add the sliced chicken. Cook for about 10 minutes, until the chicken is cooked through.
- Add the sliced mushrooms and spinach. Cook for an additional 5 minutes until the mushrooms are tender.
- Season the soup with fish sauce and lime juice. Taste and adjust seasoning as needed.
- Remove the lemongrass stalks and serve hot, garnished with fresh cilantro and red chili slices.
Notes
This soup can be made with other proteins or vegetables for a personalized twist. Adjust lime juice and fish sauce for a balance of tanginess and saltiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 350 kcal
- Sodium: 870 mg
- Fat: 24 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 22 g