Thai Coconut Chicken Soup (Tom Kha Gai)

OUSSA



 

1. Infuse the Aromatics

  • Heat oil in a pot over medium heat. Add lemongrass, galangal, and lime leaves, sautéing for 1-2 mins until fragrant.

2. Simmer the Broth

  • Pour in chicken broth + coconut milk, bring to a gentle simmer.

  • Add chicken slices and cook for 8-10 mins until tender.

3. Season & Finish

  • Stir in fish sauce, sugar, lime juice, and chilies.

  • Add mushrooms (if using) and cook 2 more mins.

4. Serve Hot!

  • Remove lemongrass/galangal before serving.

  • Garnish with cilantro, Thai basil, and lime wedges.

Pro Tips for the Best Tom Kha Gai

🔹 Don’t boil coconut milk – Keep at a gentle simmer to prevent curdling.
🔹 No galangal? Use ginger + a pinch of turmeric for color.
🔹 Vegetarian? Swap chicken for tofu + veggie broth.

3 Delicious Variations

  1. Seafood Version – Add shrimp + squid in the last 3 mins.

  2. Extra Creamy – Stir in 2 tbsp coconut cream at the end.

  3. Noodle Upgrade – Add rice noodles for a heartier meal.

Why This Soup is a Must-Try

This isn’t just soup—it’s a flavor explosion! The creamy coconut milk balances the tangy lime and spicy chilies, while the lemongrass and galangal add an authentic Thai aroma.

Warning: You’ll crave this weekly!

More Thai Favorites:

➡️ [Easy Pad Thai]
➡️ [Green Curry Chicken]
➡️ [Mango Sticky Rice]

👇 Tried This Recipe? Tag #ThaiCoconutSoup!

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