Description
A fragrant Thai coconut chicken soup with a perfect balance of spicy, sour, and creamy flavors.
Ingredients
Scale
- 1 lb (450g) chicken breast, sliced
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass, smashed
- 3 kaffir lime leaves
- 1-inch piece galangal, sliced
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp palm sugar
- 2 red chilies, sliced
- 1 cup mushrooms, sliced
- Fresh cilantro for garnish
Instructions
- Heat chicken broth in a pot over medium heat.
- Add lemongrass, kaffir lime leaves, and galangal. Simmer for 5 minutes.
- Add chicken and cook until no longer pink.
- Stir in coconut milk, fish sauce, palm sugar, and lime juice.
- Add mushrooms and chilies. Simmer for 3 minutes.
- Remove lemongrass and galangal before serving.
- Garnish with fresh cilantro.
Notes
- Use full-fat coconut milk for creamier texture.
- Adjust chili amount to your spice preference.
- Substitute chicken with tofu for vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Thai soup, coconut chicken, tom kha gai