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Tom Kha Gai Soup is my favorite indulgent, creamy coconut soup and just simply delicious. Fragrant and creamy yet salty and tangy, that is filling but light and full of flavor. This Thai Coconut Chicken Soup can be made in an Instant Pot as well.

Tom Kha Gai Soup

4.80 from 10 votes
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Tom Kha Gai Soup is my favorite indulgent, creamy coconut soup and just simply delicious.
Servings: 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients:

  • 2 cups chicken broth (low sodium)
  • ½ lb of chicken thighs
  • cup coconut milk
  • 1 teaspoon salt
  • 12 rounds galangal (sliced)
  • 1 stalk of lemongrass pounded fiercely with the back of a knife & cut crosswise into 1-inch pieces
  • 5 pieces kaffir leaves depending on the size
  • 3 pieces Thai chilies (adjust the quantity if you want more spicy)
  • 2 tablespoon fish sauce
  • tablespoon lime juice
  • 1 teaspoon palm sugar you may like this soup a bit sweeter than myself
  • 150 g of oyster or straw mushrooms
  • 2 tablespoon green curry paste (this is optional but makes a difference)

Watch the Video:

Instructions:

  • Place the chicken broth in a pot and bring the stock to a boil. Add the chicken and season with salt then boil it over low-medium heat for 15-20 minutes.
  • Add the coconut milk and drop all the spices (lemongrass, chilies, galangal, kaffir leaves). Also, don't forget to tear up the kaffir leaves to infuse the flavor. I added the green curry paste to make the flavor more strong (**this is optional) but the result was really good.
  • Add the crushed palm sugar, and fish sauce to taste. I like a lot of fish sauce although it is incredibly pungent, it helps develop the unique taste of this soup.
  • Bring to a simmer to infuse for about 5 minutes, stirring occasionally. Your kitchen should smell very fragrant, and the broth should taste quite strong.
  • Once you have a nice balance going in your soup, dial up the heat to medium and add the oyster or straw mushrooms. Cook for 2 minutes and turn off the stove.
  • Once the heat is off, you can now add the lime juice. Start with the minimal amount and go with a few thorough stirs before tasting so that the additions are well incorporated.
  • Add a handful of cilantro and and chili oil to taste. Serve over a bowl of jasmine rice. Any leftover soup can be frozen for up to 3 months.

Notes:

1.) Adding green curry paste is (optional), but it turned out to be very flavorful and made a lot of difference. Big flavor with well-balanced sweetness and acidity that will satisfy your cravings.

Nutrition Information:

Calories: 346.31kcal | Carbohydrates: 10.93g | Protein: 15.78g | Fat: 28.6g | Saturated Fat: 18.87g | Sodium: 946.07mg | Fiber: 1.39g | Sugar: 1.77g

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Course: entree
Cuisine: Thai
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