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Lemongrass Coconut Chicken Soup (Tom Kha Gai Style)

A close-up of a white bowl filled with creamy Lemongrass Coconut Chicken Soup, topped with fresh cilantro and sliced red chilies.
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Make this aromatic and creamy Thai-style chicken soup featuring fresh lemongrass and rich coconut milk. This recipe provides a balanced flavor profile.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, sliced thinly
  • 6 cups chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 stalks lemongrass, tough outer layers removed, bruised and cut into 2-inch pieces
  • 1 inch piece galangal, sliced (or ginger if galangal is unavailable)
  • 4 kaffir lime leaves, torn (optional)
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1/2 cup sliced mushrooms (straw or cremini)
  • 1-2 small red chilies, sliced (adjust to your spice preference)
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1 tablespoon vegetable oil

Instructions

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced lemongrass and galangal (or ginger). Sauté for 2 minutes until fragrant.
  2. Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low, cover, and let the aromatics infuse the broth for 10 minutes.
  3. Add the sliced chicken and mushrooms to the pot. Cook until the chicken is opaque, about 5 to 7 minutes.
  4. Stir in the coconut milk, fish sauce, brown sugar, and kaffir lime leaves (if using). Bring the soup back to a gentle simmer; do not boil rapidly after adding coconut milk.
  5. Cook for another 5 minutes, allowing the flavors to combine.
  6. Remove the pot from the heat. Stir in the fresh lime juice and sliced chilies. Taste and adjust seasoning, adding more fish sauce for saltiness or sugar for sweetness if needed.
  7. Remove and discard the lemongrass pieces and galangal slices before serving.
  8. Ladle the soup into bowls and garnish generously with fresh cilantro.

Notes

  • If you cannot find fresh lemongrass, use 1 tablespoon of frozen or dried lemongrass, but increase the simmering time slightly to extract flavor.
  • For a richer flavor, use chicken thighs instead of breasts.
  • If you prefer a thicker soup, use only half the amount of broth initially and add more liquid later.

Nutrition

Find it online: https://recipesfleet.com/lemongrass-coconut-chicken-soup-recipe/