Easy Tom Kha Gai

A fragrant Thai coconut soup that balances creamy coconut and savory spices, perfect for family gatherings.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: Thai

Calories: 330

For the soup

1 tablespoon coconut oil Enhances flavor.
0.5 onion onion, thinly sliced Provides mild sweetness.
2 cloves garlic, chopped Adds depth and warmth.
0.5 red jalapeño pepper red jalapeño pepper, sliced Add more for heat.
3 slices galangal (or ginger) Infuses soup with a citrusy hint.
1 stalk lemongrass, pounded and cut Provides a distinctive lemony scent.
2 teaspoons red Thai curry paste Bursts with flavor.
4 cups chicken broth Substitute with vegetable stock for a vegan version.
4 cups unsweetened, full-fat coconut cream Ensures a luscious creaminess.
2 medium chicken breasts, cut into bite-sized pieces Add protein and heartiness.
8 ounces white mushroom caps, sliced Adds earthy flavor.
1-2 tablespoons coconut sugar Adds slight sweetness.
1.5-2 tablespoons fish sauce Essential for umami, adjust to taste.
2-3 tablespoons fresh lime juice Brightens the soup.
2-3 green onions, sliced thin For garnish.
fresh cilantro, chopped Final touch for flavor.

Preparation and Cooking

In a medium pot, heat the coconut oil over medium heat.
Once melted, add the onion, garlic, jalapeño or chile, galangal or ginger, lemongrass, and red curry paste. Stir frequently for about 5 minutes, until the onions soften and begin to caramelize.
Pour in the chicken broth and bring the mixture to a gentle boil. Allow it to simmer uncovered for 30 minutes.
After simmering, strain out the aromatics — discard the garlic, onions, lemongrass, and ginger.
Return the pot to low heat and add in the coconut cream, chicken pieces, and mushrooms. Stir gently and simmer until the chicken is just cooked through, usually around 5-7 minutes.
Enhance the flavor by adding fish sauce, coconut sugar, and lime juice, adjusting to taste. Let it simmer for an additional 2 minutes.
Ladle the soup into serving bowls and garnish with sliced green onions and fresh cilantro. Serve warm.

Experiment with spice levels by adjusting the type and amount of peppers. A good quality coconut cream will ensure a richer texture.