Description
A fragrant and creamy Thai coconut chicken soup with a perfect balance of spicy, sweet, and savory flavors.
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 lb boneless chicken breast, thinly sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1-inch piece galangal or ginger, sliced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1–2 red chilies, sliced
- 1 cup mushrooms, sliced
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Heat oil in a pot over medium heat. Add chicken and cook until no longer pink.
- Pour in chicken broth and coconut milk. Stir well.
- Add lemongrass, lime leaves, and galangal. Simmer for 10 minutes.
- Stir in fish sauce, brown sugar, and chilies. Add mushrooms and cook for 5 more minutes.
- Remove from heat, add lime juice, and garnish with cilantro before serving.
Notes
- For extra spice, add more chilies or chili paste.
- Replace chicken with tofu for a vegetarian version.
- Remove lemongrass and lime leaves before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Keywords: Thai coconut chicken soup, tom kha gai, spicy coconut soup