|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||70%|
|Saturated Fat 40g||199%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 3g||11%|
|Total Sugars 15g|
|Vitamin C 48mg||239%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple Thai chicken soup (aka Tom Ka Gai) has that distinctive Thai flavor–a balance of spicy, salty, sweet, and sour. A bit creamier than Tom Yum soup, you will especially welcome this soup's frangrance and comforting warmth during the winter.
Tom Ka Gai can either be served as an appetizer or as the star player. Add noodles if you're planning to make this soup an entree. So sip, slurp, and enjoy.
Click Play to See This Simple Thai Chicken Soup With Coconut Milk Recipe Come Together
1 stalk lemongrass
6 cups chicken stock
1 to 2 chicken breasts, sliced
1 cup sliced shiitake mushrooms
4 makrut lime leaves, fresh or frozen
1 to 3 fresh red chiles, minced to taste
1 thumb-size piece galangal or ginger, grated
1/2 to 1 (13 1/2-ounce) can good-quality coconut milk
2 tablespoons fish sauce, or more to taste
Sliced bell pepper, optional
Cherry tomatoes, optional
2 tablespoons lime juice
1 teaspoon brown sugar, or to taste, optional
Handful fresh coriander leaves
Handful fresh basil leaves
3 spring onions, sliced
Wheat noodles or rice noodles, if serving as the main course, optional
Gather the ingredients.
Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
Add fresh chicken, leftover chicken, or turkey, and mushrooms.
Then add the prepared lemongrass–including the upper stalk pieces–the makrut lime leaves, and fresh chilies.
Boil 5 to 8 minutes or until the chicken is cooked. Reduce heat down to medium.
Add the galangal or ginger, 1/2 can of the coconut milk, the fish sauce, and extra vegetables (if using). Stir well and simmer gently for 1 to 2 minutes. Reduce heat to low.
Add the lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with saltiness, adding more fish sauce if the soup is not salty or flavorful enough, 1 tablespoon at a time. If it's too sour, add the brown sugar. If the soup is too spicy or if you'd like it creamier, add more coconut milk. If it's not spicy enough, add more chilies.
Ladle the soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onions over each bowl.
- If you are serving the soup with noodles, it is best to prepare them separately from the soup; otherwise, the soup gets too thick because of the starch from the noodles. Leftovers will also taste better this way.
- For an extra kick of flavor, add a dollop of either store-bought or homemade Nam Prik Pao chili sauce.
- Tom Ka soup can be stored in the refrigerator for 3 to 5 days, or freeze it for up to 3 months to enjoy at a later time.
- Use 3 tablespoons of frozen prepared lemongrass in place of the lemongrass stalk.
- Instead of the sliced chicken breasts, use up any leftover roasted chicken or turkey you might have on hand. All you need is 1 to 2 cups.
- Substitute 1/2 to 3/4 teaspoon dried crushed chile peppers if you don't have fresh red chiles.