Thai Coconut Soup

A fragrant Tom Kha Gai-style soup of coconut milk infused with lemongrass, galangal, and kaffir lime leaf, filled with tender chicken and mushrooms, and balanced with fish sauce and fresh lime for that signature sweet-sour-savory Thai flavor.

By YumYum Editorial · Soups & Stews

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves 4

Ingredients

• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• to taste 1-inch piece galangal (or fresh ginger), thinly sliced
• 4 kaffir lime leaves, torn (or zest of 1 lime)
• 3 cups chicken broth
• 2 (14 oz) cans full-fat coconut milk
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 8 oz cremini or straw mushrooms, halved
• 2 Thai chiles, sliced (adjust to taste)
• 3 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• to taste Juice of 2 limes
• to taste Fresh cilantro leaves, for garnish

Instructions

1. In a pot, combine lemongrass, galangal, kaffir lime leaves, and chicken broth. Bring to a simmer and cook 10 minutes to infuse the aromatics.
2. Add the coconut milk and return to a gentle simmer (do not boil hard, as coconut milk can separate).
3. Add the sliced chicken and mushrooms, and simmer 8-10 minutes until the chicken is cooked through.
4. Stir in the sliced Thai chiles, fish sauce, and palm sugar.
5. Remove from heat and stir in the lime juice (adding it off the heat preserves its bright flavor).
6. Taste and adjust the balance of salty (fish sauce), sour (lime), and sweet (sugar) as needed.
7. Ladle into bowls, removing the lemongrass stalks and lime leaves if desired, and garnish with fresh cilantro.