Best Ever ‘Thai Coconut Soup’

Here’s the Best Ever Thai Coconut Soup (Tom Kha Gai) — a rich, creamy, tangy, and mildly spicy soup made with coconut milk, tender chicken, lemongrass, and lime. It’s deeply comforting and packed with authentic Thai flavor!

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🥥 Best Ever Thai Coconut Soup (Tom Kha Gai)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: ~35 minutes
Servings: 4–6

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📝 Ingredients:

• 1 tablespoon coconut oil or vegetable oil
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 3–4 slices galangal (or ginger if unavailable)
• 3–4 kefir lime leaves, torn (optional but authentic)
• 3 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 lb boneless chicken breast or thighs, thinly sliced
• 1 cup mushrooms, sliced (shiitake or white button)
• 2 tablespoons fish sauce (or soy sauce for a milder taste)
• 1–2 tablespoons lime juice, to taste
• 1–2 teaspoons Thai red curry paste (optional for heat)
• 1–2 Thai chilis or red chili flakes (optional)
• 1 teaspoon sugar
• Salt to taste
• Fresh cilantro, for garnish
• Optional: green onions, bean sprouts, or basil

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👩‍🍳 Instructions:

1. In a pot, heat oil over medium heat. Add lemongrass, galangal, and lime leaves. Sauté for 2–3 minutes to release aroma.
2. Pour in the chicken broth and bring to a gentle boil. Simmer for 5–10 minutes to infuse flavor, then strain out the solids if desired.
3. Add coconut milk, sliced chicken, and mushrooms. Simmer on medium-low until chicken is cooked through, about 10 minutes.
4. Stir in fish sauce, lime juice, sugar, and curry paste (if using). Taste and adjust flavor balance: it should be creamy, tangy, savory, and slightly sweet.
5. Add chili for heat if desired. Simmer another 1–2 minutes, then remove from heat.
6. Serve hot, topped with fresh cilantro and any optional garnishes.

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✅ Tips:

• Can’t find lemongrass or galangal? Use ginger and add a bit of lime zest for a similar vibe.
• Use shrimp instead of chicken for a seafood twist.
• Add rice noodles to make it heartier!

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🧊 Storage:

• Fridge: Store up to 3–4 days.
• Freezer: Best frozen without mushrooms (they get rubbery); freeze for up to 2 months.