Description
This Easy Thai Chicken Soup is a simplified take on Tom Kha Gai, combining creamy coconut milk, tender chicken Thai flavors like lemongrass, ginger, and red curry paste. Quick to make and deeply flavorful, it’s perfect for cozy meals any day of the week.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 tablespoon oil
- 1 onion or 2 shallots, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger or galangal, sliced
- 1 lemongrass stalk, smashed (or 1 tablespoon lemongrass paste)
- 2 tablespoons Thai red curry paste
- 3 cups chicken broth
- 8 oz mushrooms (button or shiitake), sliced
- 1 (13.5 oz) can full-fat coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- Salt, to taste
- Fresh cilantro or Thai basil, for garnish
- 1 red chili, sliced (optional)
- Cooked rice or rice noodles, for serving (optional)
Instructions
- Heat oil in a large pot over medium heat. Add sliced onion (or shallots), garlic, ginger, and lemongrass. Sauté until fragrant, about 2–3 minutes.
- Stir in the red curry paste and cook for 1–2 minutes to release its aroma.
- Pour in the chicken broth and bring to a simmer.
- Add chicken slices and mushrooms. Simmer until chicken is cooked through, about 10 minutes.
- Stir in coconut milk, fish sauce, and lime juice. Heat gently without bringing to a boil.
- Taste and adjust seasoning with salt, fish sauce, or lime juice as needed.
- Remove lemongrass pieces before serving.
- Garnish with fresh herbs and sliced chili. Serve hot, with cooked rice or noodles if desired.
Notes
- Use full-fat coconut milk for a richer texture.
- Fresh herbs and lime juice are best added just before serving.
- Can be made with tofu or shrimp for variation.
- Avoid boiling after adding coconut milk to maintain creamy consistency.
- Not freezer-friendly due to coconut milk separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
