Spicy Thai Coconut Chicken Soup

 

Introduction

If you’re a fan of Thai cuisine, you’ve probably heard of Tom Kha Gai, or Spicy Thai Coconut Chicken Soup. This iconic dish is a harmonious blend of creamy coconut milk, tangy lime, spicy chili, and fragrant herbs. It’s comforting, flavorful, and surprisingly easy to make at home. Whether you’re looking for a quick weeknight dinner or a show-stopping soup to impress guests, this recipe is a must-try. Let’s dive into how to make this delicious soup!

Why You’ll Love This Recipe

Quick & Easy: Ready in just 30 minutes!
Bursting with Flavor: A perfect balance of spicy, sour, salty, and sweet.
Healthy & Nutritious: Packed with protein, veggies, and immune-boosting ingredients.
Customizable: Adjust the spice level or add your favorite vegetables.

Ingredients

For the Soup:

1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
4 cups (1L) chicken broth
1 can (14 oz) coconut milk
1 stalk lemongrass, bruised and cut into 2-inch pieces
3-4 kaffir lime leaves (or substitute with lime zest)
1-inch piece of galangal or ginger, thinly sliced
2-3 Thai chilies, sliced (adjust to taste)
1 cup sliced mushrooms (shiitake or button)
2 tbsp fish sauce (or soy sauce for a vegetarian option)
1 tbsp palm sugar or brown sugar

2-3 tbsp lime juice (adjust to taste)

For Garnish:

Fresh cilantro leaves
Sliced green onions
Lime wedges

Red chili flakes (optional)

Step-by-Step Instructions

1. Prepare the Aromatics

Bruise the lemongrass stalk with the back of a knife to release its flavor.

Thinly slice the galangal (or ginger) and Thai chilies.

2. Simmer the Broth

In a large pot, combine chicken broth, lemongrass, kaffir lime leaves, and galangal.

Bring to a gentle boil, then reduce the heat and let it simmer for 10 minutes to infuse the flavors.

3. Cook the Chicken and Mushrooms

Add the sliced chicken and mushrooms to the pot.

Simmer for 5-7 minutes, or until the chicken is cooked through.

4. Add Coconut Milk and Seasoning

Stir in the coconut milk, fish sauce, and palm sugar.

Simmer for another 5 minutes, ensuring the soup doesn’t boil (to prevent the coconut milk from separating).

5. Finish with Lime Juice

Remove the pot from heat and stir in the lime juice.

Taste and adjust the seasoning, adding more fish sauce, sugar, or lime juice as needed.

Serve and Garnish

Ladle the soup into bowls.
Garnish with fresh cilantro, green onions, and lime wedges.

Add extra chili flakes if you like it spicier.

Tips for the Perfect Tom Kha Gai

Use Fresh Ingredients: Fresh lemongrass, kaffir lime leaves, and galangal make a huge difference in flavor.
Adjust the Spice Level: Add more or fewer Thai chilies depending on your heat preference.
Vegetarian Option: Replace chicken with tofu and use vegetable broth.

Make It Ahead: The soup tastes even better the next day as the flavors deepen.

Why This Recipe Works

This Spicy Thai Coconut Chicken Soup is a crowd-pleaser because it combines rich, creamy coconut milk with the bright, tangy flavors of lime and lemongrass. The tender chicken and earthy mushrooms add texture, while the Thai chilies bring just the right amount of heat. It’s a comforting yet refreshing dish that’s perfect for any season.