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Thai Coconut Chicken Soup (Tom Kha Gai)

A light and flavorful Thai soup made with coconut milk, lime, and aromatic spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 2 cups chicken broth
  • 2 cups coconut milk
  • 300 g chicken breast thinly sliced
  • 1 stalk lemongrass bruised and chopped
  • 4 slices fresh ginger
  • 2-3 fresh red chilies optional, finely sliced
  • 200 g mushrooms sliced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • Fresh cilantro for garnish

Instructions
 

  • Combine chicken broth and coconut milk in a large pot and heat over medium heat.
  • Add lemongrass, ginger, and chilies. Bring to a gentle boil and simmer for 5 minutes to infuse flavors.
  • Add the chicken slices and cook for 10 minutes until tender.
  • Stir in the mushrooms, lime juice, fish sauce, and sugar. Cook for an additional 5 minutes until the mushrooms are soft.
  • Serve hot in bowls, garnished with fresh cilantro.

NUTRITION FACTS (Per Serving)

Calories: 250 kcal
Carbs: 10 g
Fat: 14 g
Protein: 20 g