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Tom Kha Gai Soup

This quick and delicious tom kha gai soup features a creamy coconut base with fresh aromatics and tender chicken, creating a comforting and flavorful dish ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound chicken breast, thinly sliced
Soup Base
  • 1 tablespoon coconut oil
  • 3 cups chicken broth
  • 1 can 14 oz coconut milk
Vegetables and Aromatics
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 stalk lemongrass, cut into 2-inch pieces and smashed
  • 200 grams mushrooms, sliced
  • 2 cups spinach, chopped
Seasonings and Finish
  • 2-3 tablespoons fish sauce, to taste
  • 1 Juice of 1 lime
  • Fresh cilantro, for garnish
  • Red chili slices, for garnish

Method
 

Preparation
  1. Heat 1 tablespoon coconut oil in a large pot over medium heat until shimmering, about 1 minute.
  2. Add the sliced onion, minced garlic, and grated fresh ginger. Sauté until fragrant and the onion is translucent, about 3 to 4 minutes.
  3. Add the smashed lemongrass pieces and pour in the chicken broth. Bring to a simmer over medium-high heat, then reduce to medium-low.
Cooking
  1. Stir in the coconut milk and add the sliced chicken breasts. Simmer for about 10 minutes until cooked through.
  2. Add the sliced mushrooms and chopped spinach. Cook for an additional 4 to 5 minutes until the mushrooms are tender.
  3. Season with fish sauce and lime juice. Adjust to taste.
  4. Remove and discard the lemongrass stalks. Ladle soup into bowls and garnish with fresh cilantro and red chili slices.

Notes

Use boneless thigh meat for a richer flavor. For a vegetarian option, substitute chicken broth with vegetable broth and fish sauce with soy sauce. Leftovers can be stored for up to 3 days in an airtight container. Reheat gently.