Thai Coconut Chicken Soup (Tom Kha Gai)
This Thai-inspired soup is creamy, fragrant, and ready in less than 30 minutes—perfect for a quick weeknight dinner or a cozy lunch. The combination of coconut milk, tender chicken, earthy mushrooms, and a squeeze of fresh lime gives it bright, balanced flavor that tastes like it came from your favorite Thai restaurant.
Servings: 3
Ingredients
- 1⅔ cups coconut milk 400 ml
- 10 oz chicken breast diced (300 g)
- ½ tablespoon green curry paste
- 1- inch piece fresh ginger thinly sliced (2–3 cm)
- 1½ cups sliced mushrooms 200 g
- 2 tablespoons lime juice 30 ml
- 1 stalk lemongrass optional
- Salt to taste
- Optional garnish: chopped fresh cilantro or lime wedges
Instructions
- Cut chicken breast into bite-sized pieces and set aside.
- In a medium pot, combine coconut milk and ¾ cup water (200 ml). Stir in green curry paste and sliced ginger. Bring to a gentle boil over medium heat, stirring until the paste dissolves.
- Add chicken pieces and mushrooms to the pot. Simmer for about 10 minutes, or until chicken is fully cooked and mushrooms are tender.
- Stir in lime juice and salt to taste. Remove the lemongrass stalk if used.
- Ladle the soup into bowls and garnish with fresh cilantro or lime wedges if desired. Serve hot.
Notes
- Keep the heat low after adding coconut milk to prevent curdling.
- Add a handful of baby spinach or bok choy at the end for extra greens.
- Use pre-sliced mushrooms to cut prep time even further.