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A classic Tom Kha Gai recipe featuring tender chicken in a rich, aromatic broth made with coconut milk, lemongrass, and lime. Naturally gluten-free and dairy-free.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Soup
Cuisine Asian, Thai
Servings 4
Calories 380 kcal

Ingredients
  

  • 2 cans (13.5oz) full-fat coconut milk
  • 2 cups chicken broth
  • 1 lb chicken breast, thinly sliced
  • 2 stalks lemongrass, smashed and cut
  • 1 inch galangal or ginger, sliced
  • 4 leaves makrut lime leaves (optional)
  • 1 cup mushrooms (straw or button)
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 2 whole limes, juiced
  • 2 tbsp cilantro, chopped

Instructions
 

  • Simmer chicken broth with lemongrass, galangal, and lime leaves for 10 mins.
  • Add chicken and mushrooms. Cook 5-8 minutes until chicken is done.
  • Stir in coconut milk and sugar. Heat gently (do not boil).
  • Remove from heat. Stir in fish sauce and lime juice.
  • Garnish with cilantro and chilies. Serve.

Nutrition

Calories: 380kcalCarbohydrates: 10gProtein: 25gFat: 28g
Keyword coconut chicken soup, creamy chicken soup, thai soup recipe, tom kha gai
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