Tom Kha Gai (Thai Coconut Chicken Soup)
Tom Kha Gai, a popular Thai Coconut Chicken Soup, is super simple to make at home! This Whole30-friendly version is delicious and quick enough to make for a weeknight supper!
Servings: 6 servings
Ingredients
- 2 teaspoons coconut oil or cooking oil of choice
- 2 large shallots thinly sliced
- ¼ pound shiitake mushrooms cut into quarters
- Diamond Crystal kosher salt
- 2 cups chicken broth
- 2 (13.5 ounce) cans full-fat coconut milk divided
- 2 medium lemongrass stalks trimmed, pounded, and tied in a knot
- 1 2-inch piece fresh galangal cut into ¼-inch slices
- 6 makrut lime leaves torn into large pieces (or zest from two limes)
- 1½ pounds boneless and skinless chicken thighs cut into ½-inch strips
- 2 medium tomatoes cut into wedges
- 1½ tablespoons Red Boat fish sauce
- Juice from 2 medium limes
- ¼ cup chopped cilantro leaves
- 2 Thai chili peppers or 1 Fresno pepper thinly sliced (optional)
Instructions
- Heat a large saucepan over medium heat, and add the coconut oil once it’s hot. Stir in the shallots and shiitake mushrooms with a sprinkle of salt.
- Sauté until the shallots are softened but not browned, about 3-5 minutes.
- Pour in the broth and one can of coconut milk. Increase heat to medium-high, stirring frequently until it starts to simmer.
- Add the lemongrass stalks, galangal coins, and torn up makrut lime leaves. Maintain a simmer, decreasing the heat to medium or medium-low, stirring occasionally.
- When the aromatics have infused the broth (about 5 to 10 minutes), add the chicken. Increase the heat to medium-high to bring back to a simmer and cook until the chicken is no longer pink.
- Add the remaining can of coconut milk and the tomatoes. Cook, stirring occasionally, until the tomatoes are heated through but not broken down.
- Fish out the lemongrass, lime leaves, and galangal. (Or you can tell your diners to pick out those items in their bowls.)
- Remove the pot from the heat and season with fish sauce, lime juice, and cilantro. Taste and adjust with more seasoning if needed.
- Ladle up the soup and add Thai chili peppers to the bowls if desired.
Video
Notes
- Leftovers can be stored in the fridge for up to 4 days.
- If you can't find fresh, frozen, or dried galangal, lemongrass, and/or makrut lime leaves, you can season the soup to taste with a teaspoon or two of store-bought Thai red curry paste.
Nutrition
Calories: 436kcal | Carbohydrates: 10g | Protein: 26g | Fat: 34g | Fiber: 1g | Sugar: 2g