This is, hands down, my most favourite Thai soup. I won’t be able to describe to you in enough words, how amazing this tom kha gai or Thai coconut chicken soup tastes. This flavoursome soup is sweet, sour, salty and spicy – all delicious flavours in one bowl. Additionally, the tom kha gai, has the goodness and yumminess of coconut milk and chicken. Sounds so good right? You may think, it is a chicken soup at the end of the day, but hold on. This coconut chicken soup is nothing like what you’ve had earlier. The consistency of the tom kha gai or Thai coconut chicken soup is borthy, meaning, this isn’t a thick soup. So, all these subtle, yet powerful flavours, coupled with a soupy consistency, makes this perfect to gulp down in the summers as well.
Now, while I have added chicken and veggies, you could replace the meat with your choice of protein. You could add tofu, paneer, shrimps or only vegetables – it will continue to taste heavenly. It is so amazing that, only using a handful of ingredients, you will achieve such a delicious meal. Moreover, this is a super healthy, zero-oil soup. There is absolutely no use of oil for cooking that is done here! Therefore, there are more than one reason to love this Thai soup.
Also check chicken thukpa (noodle soup)
Flavours packed soup
The most essential ingredients to make this soup are, lemon grass, galangal and kaffir lime leaves. While the lemon grass and lime leaves, impart a beautiful citrusy fragrance, the galangal imparts spice to the soup. And, this trio is the main flavouring agent of the tom kha gai or Thai coconut chicken soup. That is why, the first thing that I have done in the recipe is, to simmer the chicken broth only with these three. I have done so, to be able to extract maximum flavours out of the lemon grass and lime leaves.
All the three are generally easily available, anywhere in the world. However, I have replaced galangal with its close cousin, the ginger root. But, if you can lay your hands on the former, nothing like it. Also, I know, kaffir lime leaves can be expensive. So, when you buy them especially for this soup, don’t worry about the remaining ones. You can easily freeze them and re-use them for up to a month.
While the coconut milk is responsible to the sweetness, ginger and chillis for spice, the lemon juice used in the soup is for the sour flavour and the fish sauce for salinity. Didn’t I already tell you, that this tom kha gai has everything going on! Now, since I am not a fan of fish sauce, I have replaced it with soy sauce. However, you can go ahead with fish sauce if you have it in hand and like it as well.
Also, it is essential, that you use chicken stock to make the soup, and not water. You could use store bought stock cubes, if you don’t have some made at home. The stock make a huge difference to the taste.
Easy recipe
This tom kha gai or Thai coconut chicken soup is a very easy soup recipe. The only thing you will be doing, is to simmer each and every ingredient, from time to time. That is all. However, it is not a very quick recipe since, the simmering is for almost around an hour. And this is to be able to create a super fragrant and tasty broth. And believe me, it is totally worth the time. Moreover, it is a one-pot meal and a super healthy one that too.
Whenever you plan to make it, for a weekend lunch or a weekday dinner, be sure to make a big batch. This is because, you are going to go for second or third helpings for this super delicious soup. That’s is always the case when I make it. I can never get enough in just one bowl of this Thai coconut chicken soup. You can serve this yummy soup as is, with some lime wedges on the side. Or you could have it with some steamed jasmine rice too. Yes, even though the soup isn’t very thick, because of its super amazing flavours, it tastes great with rice.
The most amazing part about making this soup, is also that you can tweak the flavours as per your taste. Among sweet, sour, spicy and satly, whichever is your most favourite, you can easily enhance that. And the remaining ones, will simply balance out the taste. For me, more lemony or sour and spicy flavours work, hence the addition of more chillis and peppers and that extra squeeze of lemon juice. 🙂 Therefore, when I make the tom kha gai or Thai coconut chicken soup for myself, the sweet and the saline ingredients, round up the soup flavours. Similarly, you can level up the flavours you want the most, without leaving the others out.
I hope you are going to make this soup soon and enjoy it as much as I do. Do let me know when you make it. Also, here are some more of my Thai recipes, if you wish to check:
Chinese style chorizo fried rice
Eat hearty!
Tom kha gai - Thai coconut chicken soup
Ingredients
- 250 g chicken breast diced
- 400 ml coconut milk
- 3 cups chicken stock
- 2 stalks lemon grass
- 4-5 kaffir lime leaves
- 2 fresh chillis optional
- 2 tbsp ginger chopped
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- 1 cup red onion sliced
- 4 tbs lemon juice
- 2 tsp soy sauce
- 2 tsp crushed black pepper
- 1 tsp sugar
- 2 tsp chilli oil optional
- 2 tbsp coriander leaves
- salt to taste
Instructions
- Wash and pat dry the diced chicken
- With the blunt side of your knife, beat the lemon grass stalks to bruise them. Chop the ends off and cut them in inch long pieces
- In a large pot, add the chopped ginger, lemon grass stalks, kaffir lime leaves and chilis
- Add the chicken stock and over medium-high flame set it to boil
- Keep your veggies ready in the meanwhile
- Once the stock starts simmering (in 15-20 minutes) and turns fragrant, add the chicken and let it poach in this fragrant broth
- Discard the lime leaves and the lemon grass stalks. You may also discard the ginger, but I am going to keep it in here
- In another 15 minutes, add the vegetables in the bubbling broth and dial down the flame to a medium-low
- Add the coconut milk and stir gently
- Add the salt, sugar, soy sauce, lemon juice and pepper. Mix gently
- Let this simmer for another 15 minutes
- Check if the chicken and vegetables are cooked (by now it should be). Turn the flame off, garnish with chilli oil and fresh coriander leaves
- Serve the Tom kha gai - Thai coconut chicken soup hot as is or with steamed jasmine rice. Enjoy!
Notes
- If using store bought stock cubes, be mindful while adding salt to the soup. The stock cubes and the soy sauce already have salt in them
- You can use any vegetables of your choice and/or meat/shrimps/tofu/paneer
- g - grams
- ml - millilitre
- tbsp - tablespoon
- tsp - teaspoon
