Description
This Thai Coconut Chicken Soup, known as Tom Kha Gai, is a creamy, flavorful soup featuring tender chicken, aromatic herbs, and a perfect balance of spicy, sour, and sweet notes from red curry paste, coconut milk, lime juice, and fish sauce. It’s a comforting, gluten-free and dairy-free Thai classic that’s both easy to prepare and delightful to the palate.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red Thai curry paste
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- ½ teaspoon salt (or to taste)
- ½ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1 to 2 minutes until fragrant to infuse the oil with flavor.
- Add Curry Paste: Stir in the red Thai curry paste and cook for another 30 seconds to release its aromatic oils and deepen the flavor base of the soup.
- Add Liquids and Simmer: Pour in the chicken broth and full-fat coconut milk, stirring well to combine all ingredients. Bring the mixture to a gentle simmer on medium heat.
- Cook Chicken: Add the thinly sliced chicken breast to the simmering soup. Cook for 5 to 7 minutes or until the chicken is fully cooked and tender.
- Add Vegetables: Stir in the sliced mushrooms and red bell pepper. Let the soup simmer for an additional 3 to 4 minutes until the vegetables are tender but still retain some bite.
- Season the Soup: Mix in the fish sauce, brown sugar, fresh lime juice, and salt. Taste the soup and adjust the seasoning if necessary to balance salty, sweet, and sour flavors.
- Finish and Serve: Remove the pot from heat and stir in the chopped fresh cilantro. Serve the soup hot, garnished with lime wedges for an extra burst of citrus.
Notes
- For a spicier soup, add sliced Thai chilies or a pinch of chili flakes during the cooking process.
- Substitute chicken with shrimp or tofu to vary the protein component.
- Pair the soup with jasmine rice or rice noodles for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
