Description
This authentic Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a rich and creamy blend of coconut milk, fragrant red curry paste, and tender chicken. Enhanced with fresh herbs and vegetables, it offers a perfect balance of spicy, sweet, and tangy flavors. Ideal for a hearty yet comforting meal, this gluten-free soup is quick to prepare on the stovetop and sure to delight your taste buds.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 cup mushrooms, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or bok choy
Garnishes
- Fresh cilantro
- Thai basil (optional)
- Lime wedges
- Salt to taste
Instructions
- Prepare aromatics: Heat coconut oil in a large pot over medium heat. Add thinly sliced onion and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add curry paste: Stir in the red curry paste and cook for 1-2 minutes to release its aromas and enhance the flavor base of the soup.
- Simmer broth: Pour in the chicken broth and bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Add coconut milk and chicken: Stir in the full-fat coconut milk along with the thinly sliced chicken breasts. Simmer for 10 minutes or until the chicken is cooked through and tender.
- Incorporate vegetables and seasonings: Add sliced mushrooms, fish sauce, brown sugar, lime juice, and red bell pepper. Continue cooking for another 5 minutes to combine the flavors and soften the vegetables.
- Add greens and finish: Stir in baby spinach or bok choy and cook until wilted, about 1-2 minutes. Taste the soup and adjust salt if necessary.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh cilantro, Thai basil if using, and lime wedges for extra zest.
Notes
- For a spicier soup, add sliced Thai chilies or increase the amount of red curry paste.
- To make a vegetarian version, substitute the chicken with firm tofu and use vegetable broth instead of chicken broth.
- Adjust the seasoning by adding more fish sauce or lime juice based on your taste preference.
- The soup is best served fresh but can be stored in the refrigerator for up to 2 days.
