Tom Kha Gai (Thai Coconut Chicken Soup)

A classic Thai restaurant soup that's easy and fun to make at home!

Course Main Course

Cuisine Thai

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings people

Calories 338kcal

2 stalks lemongrass tough outer layers removed, smashed and cut into 2" pieces
1 ½ inch piece galangal root peeled and coarsely chopped
1 inch piece ginger root peeled and coarsely chopped
2 shallots peeled and quartered
1 jalepeno seeded and coarsely chopped
2 limes juice and zest or 10-12 kaffir lime leaves
2 teaspoons golden brown sugar or palm sugar
4 cups chicken broth
2 carrots thinly sliced into rounds
½ pound broccoli coarsely chopped, or Chinese broccoli also called gai-lan or kai lan
½ pound Savoy cabbage coarsely chopped
½ pound oyster mushrooms coarsely chopped
1 boneless skinless chicken breast half thinly sliced (you could also use thighs)
1 can full fat coconut milk
1 tablespoon Sambal Oelek or more
salt to taste
fresh cilantro leaves for garnish

Combine first 7 ingredients (lemongrass through chicken broth) in a soup pot. Bring to boil. Reduce heat and simmer 8 minutes.
Strain and discard solids and return broth to pot. Bring to boil and add next 4 ingredients (carrots through mushrooms). Stir then layer sliced raw over vegetables and cover. Steam 5 minutes, until vegetables are tender and chicken is cooked through. Stir chicken into soup, separating any pieces that have stuck together.
Stir in coconut milk and bring to simmer. Add Sambal Oelek and salt to taste. Serve garnished with fresh cilantro leaves.