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Thai Coconut Chicken Soup (Tom Kha Gai) Recipe

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4.2 from 11 reviews

This Thai Coconut Chicken Soup, known as Tom Kha Gai, is a rich and aromatic soup featuring tender chicken breast simmered in a flavorful broth made from coconut milk, Thai red curry paste, lemongrass, and fresh ginger. Infused with the citrusy brightness of lime and balanced by savory fish and soy sauces, this comforting soup delivers authentic Thai flavors with a creamy texture and a gentle spicy kick. It’s a perfect bowl of warmth and exotic taste, served with soft rice noodles, mushrooms, and fresh tomatoes.

Ingredients

Aromatics and Broth Base

  • 1 Tbsp safflower oil (or vegetable oil, coconut oil)
  • ½ medium sweet onion, sliced
  • 4 garlic cloves, smashed and peeled
  • 2 Thai chili peppers, thinly sliced and seeds removed
  • 2 inches fresh ginger root, sliced (skin on)
  • 2 medium lemongrass stalks, outer layer peeled and pounded
  • 2 tsp Thai red curry paste
  • 2.5 cups chicken broth

Soup Ingredients

  • 3 (8.5 oz) boxes Aroy-D coconut milk (approx. 25.5 oz total)
  • 1 Tbsp brown sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • About 2 cups cooked, chopped or shredded chicken breast (rotisserie chicken recommended)
  • 2 cups sliced mushrooms (white button mushrooms preferred)
  • 2 medium tomatoes, sliced into wedges
  • 2 medium limes, juiced
  • 4 oz rice noodles

Garnishes (optional)

  • Cilantro leaves
  • Sliced green onions
  • Extra chili pepper slices for heat

Instructions

  1. Prep the aromatics: Slice half a medium sweet onion into large slices. Slice 2 inches of fresh ginger root, leaving the skin on. Smash and peel 4 garlic cloves. Slice 2 red Thai chili peppers and remove seeds. Prepare the lemongrass stalks by peeling the outer layer, cutting to size if needed, then pound them with a meat mallet to release their flavor.
  2. Cook aromatics: Heat 1 Tbsp safflower oil in a dutch oven or large stock pot over medium-high heat. Add the sliced onions, ginger, smashed garlic, and sliced chili peppers. Cook for about 4 minutes until onions start to soften. Stir in 2 tsp Thai red curry paste and cook while stirring for one more minute to bloom the spices.
  3. Simmer broth: Add 2.5 cups chicken broth and the prepared lemongrass stalks to the pot. Bring the mixture to a boil, then reduce heat to low and simmer gently for 20-30 minutes to allow the aromatics to infuse the broth.
  4. Soak noodles: While the broth simmers, heat a large bowl of water in the microwave for a few minutes until hot, then submerge the rice noodles to soak until softened.
  5. Prepare main ingredients: Chop or shred about 2 cups of cooked rotisserie chicken breast. Slice 2 cups white mushrooms (or use pre-sliced). Chop 2 medium tomatoes into wedges.
  6. Remove aromatics: After simmering, use a skimmer or ladle to scoop out and discard the large pieces of onion, ginger, garlic, and lemongrass. Optionally, remove chili peppers for less heat, or keep them if desired. You may also leave onions in if preferred.
  7. Add coconut milk and seasonings: Stir in all coconut milk, 1 Tbsp brown sugar, 1 Tbsp soy sauce, and 2 Tbsp fish sauce. Maintain a low simmer—avoid boiling to prevent coconut milk curdling and loss of flavor.
  8. Add chicken and mushrooms: Add the chopped chicken and sliced mushrooms to the pot. Simmer gently for 10 minutes to warm through and meld flavors.
  9. Add noodles and tomatoes: Drain the rice noodles and rinse with cold water to prevent sticking. Add noodles and tomato wedges to the soup and simmer for about 3 minutes until noodles are tender and tomatoes are warmed but still hold their shape. If noodles are already soft from soaking, add after tomatoes are heated through.
  10. Finish and serve: Turn off heat. Taste the broth and adjust seasoning with salt, additional soy sauce, or fish sauce if needed. Stir in fresh lime juice from 2 medium limes gradually, tasting as you go for balance. Garnish with cilantro leaves, sliced green onions, and extra chili slices if desired. Serve hot with chopsticks for noodles and a spoon for broth, enjoying like a comforting bowl of Pho.

Notes

  • Use rotisserie chicken for convenience and flavor.
  • Do not boil the soup after adding coconut milk to avoid curdling.
  • Adjust chili peppers to control spiciness.
  • Rice noodles soften through soaking but can be cooked further briefly in the soup.
  • Fresh lime juice is essential for authentic acidity and brightness.
  • Lemongrass stalks should be peeled and pounded to release flavor; discard after simmering.
  • Safflower oil can be substituted with vegetable or coconut oil.

Find it online: https://bitezly.com/thai-coconut-chicken-soup-tom-kha-gai-recipe/