Thai · Dinner
Creamy Coconut Chicken Soup
Tom Kha Gai
A Central Thai coconut-galangal chicken soup with sliced chicken, oyster mushrooms, and cherry tomatoes simmered in a coconut milk broth perfumed with galangal, lemongrass, kaffir lime, and bird chillies, finished with lime juice and coriander.
$$
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
18gCarbs
8gSugar
2gFiber
1240mgSodium
105mgChol
Goes well with
Gruner VeltlinerGruner Veltliner — A refreshing pairing...
local
Singha lagerSingha lager — A crisp, refreshing beer...
international
Instructions
1
Prep
Bruise lemongrass and bird chillies with knife side to release oils. Halve cherry tomatoes, tear oyster mushrooms into thumb-size pieces, slice galangal into 3mm rounds, and thinly slice chicken thigh.
2
Bloom
Pour coconut milk and stock into a large saucepan over medium heat with galangal, lemongrass, lime leaves, and bird chillies. Bring to a gentle simmer for 5 minutes until the broth is deeply perfumed with aromatics.
3
Simmer
Drop sliced chicken into the simmering broth over medium heat, stirring gently to separate pieces. Simmer at a bare simmer for 7 minutes until chicken is cooked through and tender, broth turns pale ivory.
4
Build
Add mushrooms and palm sugar to simmering broth over medium heat, simmer 3 minutes until mushrooms soften and absorb the coconut broth. Drop in cherry tomatoes for the last 60 seconds.
5
Finish and plate
Remove from heat, stir in fish sauce and lime juice to keep citrus bright. Taste for sour-salty balance, pour into wide bowls, top with coriander leaves, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 800ml (3 1/3 cup) full-fat coconut milk
- 400ml (1 2/3 cup) chicken stock
- 80g (2.8 oz) fresh galangal
- 4 lemongrass stalks
- 10 kaffir lime leaves
- 240g (8.5 oz) oyster mushrooms
- 120g (4.2 oz) cherry tomatoes
- 60ml (1/4 cup) fish sauce
- 60ml (1/4 cup) lime juice
- 20g (4 tsp) palm sugar
- 8 Thai bird chillies
- 16g (large handful) coriander leaves