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Thai Chicken Soup

Easy Thai Chicken Soup Recipe

Thai Chicken Soup, also known as Tom Kha Gai, is a traditional Thaidish made from chicken, coconut milk, and various herbs and spices. The soup isknown for its creamy texture, balanced by the refreshing taste of lime and theheat from fresh chilies. The use of lemongrass, kaffir lime leaves, andgalangal adds a unique, fragrant touch that distinguishes it from other chickensoups.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (or thighs), thinly sliced
  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1- inch piece of fresh ginger grated
  • 2 stalks lemongrass chopped into large pieces
  • 1 can 14 oz coconut milk
  • 4 cups chicken broth or vegetable broth for a vegetarian option
  • 1 cup mushrooms sliced (shiitake or button mushrooms work well)
  • 1 medium carrot julienned
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons brown sugar
  • 1-2 fresh Thai red chilies sliced (adjust to taste)
  • 1 handful cilantro chopped
  • 1 small bunch Thai basil optional but recommended for garnish
  • Lime wedges for serving

Equipment

  • Large Pot or Dutch Oven
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Ladle
  • Strainer

Method
 

  1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
  2. Add minced garlic and grated ginger to the pot and sauté for another minute, releasing the fragrant aromas.
  3. Toss in the chicken slices and cook until they are no longer pink, about 5-7 minutes.
  4. Add the chopped lemongrass, mushrooms, and carrot. Stir everything together.
  5. Pour in the coconut milk and chicken broth, and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes until the flavors have melded together.
  6. Add the fish sauce, lime juice, and brown sugar to balance the flavors. Stir well.
  7. Taste the soup and adjust the seasoning. If you want it spicier, add some fresh red chilies.
  8. Remove the lemongrass stalks before serving, as they can be tough to chew.
  9. Ladle the soup into bowls and garnish with cilantro and Thai basil.
  10. Serve with lime wedges for an extra tang.

Notes

The key to making this Thai Chicken Soup truly authentic is using fresh, high-quality ingredients. Fresh lemongrass and ginger are the stars of the show, providing an aromatic base. Don’t skip the fish sauce—it’s crucial for creating the deep umami flavor that is characteristic of Thai cuisine. You can easily find it in Asian grocery stores, or opt for a vegetarian version using soy sauce if needed. Adjust the spice level to suit your taste, but always remember, it’s the balance of sweet, salty, sour, and spicy that makes this soup so special.