Thai coconut chicken soup (Tom Kha Gai)

Bring the flavors of Thailand back home with this delicious Thai coconut chicken soup. It has a few specific ingredients which you should be able to find in any Asian store.

Course Soup

Cuisine Thai

Keyword coconut, kaffir lime

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 759

Author Simone

Ingredients

coconut oil for baking
1 onion sliced
150 gr shiitake sliced in small pieces
500 ml chicken stock
1 piece lemongrass bruised
1 pcs galangal or ginger, few slices
2 kaffir lime leaves
200 gr chicken fillet
2 tomatoes chopped
375 ml coconut milk
2 red chili peppers in small rings
juice of 1 lime
1,5 tbsp fish sauce
fresh coriander for serving

Metric - Us customary

Instructions

Take a large pot and heat the coconut oil. Bake the onion and the shiitake until soft. Add the stock.
Add the lemon grass, galangal and kaffir lime leaves and leave to simmer for about 10 minutes.
Add the chicken and cook until the chicken is done. About 10 minutes. take the chicken out of the soup and shred the chicken with two forks.
Add the tomatoes and coconut milk and leave this to heat up but don’t boil them to a pulp. Add the shredded chicken back in.
Take of the heat and stir the lime juice, fish sauce and the fresh coriander through the soup.
Serve with some fresh coriander and the chili on top.

Notes

Lemongrass Paste vs. Fresh? Yes, but use less—paste is stronger and can't be removed like fresh stalks.
Vegan Version? Replace chicken with tofu, chicken broth with vegetable broth, and skip fish sauce.
Freezing? Yes, but coconut milk may split or change texture.
Serving with Rice Noodles? Delicious on its own, but Jasmine rice or rice noodles can be added.
Make Ahead? Keeps 3-4 days in the fridge. Add cilantro & toppings fresh, and reheat gently to avoid splitting.

Nutrition