Tom Kha Gai Coconut: 7 Amazing Flavors in One Bowl

Easy Tom Kha Gai Coconut Soup Recipe

Scale

12 ounces boneless skinless chicken thighs (or chicken breast, cut into thin strips)
2 teaspoons cornstarch
2 teaspoons neutral oil
2 teaspoons fish sauce
1 tablespoon neutral oil
8 ounces mushrooms (oyster, shiitake, cremini, or button, torn into pieces or thinly sliced)
3 cups chicken stock
1 stalk lemongrass (bottom half only, tough outer layers removed and scored lengthwise, kept whole)
8 slices galangal
3 fresh or dried makrut lime leaves (or zest of 1 lime)
1–2 Thai chilies (cut in half, optional for spice)
1 tablespoon Thai red curry paste (optional)
1 tablespoon palm sugar (or light brown sugar)
14 ounces coconut milk (1 can, ~400g)
3 tablespoons lime juice
1/4 cup cilantro (or scallions, roughly chopped)

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Combine the sliced chicken thighs with the cornstarch, 2 teaspoons of neutral oil, and 2 teaspoons of fish sauce in a bowl. Mix well to coat the chicken evenly and set aside to marinate while preparing the soup.
Heat 1 tablespoon of neutral oil in a medium soup pot over medium-high heat. Add the mushrooms and fry for about 5 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
Pour in the chicken stock and add the lemongrass stalk, galangal slices, makrut lime leaves (or lime zest), Thai chilies, Thai red curry paste if using, and palm sugar. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 6 minutes to allow the flavors to infuse.
Stir in the coconut milk and gently bring the soup back up to a simmer over medium-high heat. Avoid boiling vigorously to prevent the coconut milk from splitting. Add the marinated chicken strips to the pot, bring it back to a simmer, then reduce heat to medium-low. Cover and cook for 8 minutes or until the chicken is fully cooked through.
Turn off the heat and stir in the remaining 2 tablespoons of fish sauce, lime juice, and fresh cilantro or scallions. Taste and adjust seasoning with salt if needed. Ladle the hot soup into bowls and serve immediately, optionally with steamed jasmine rice on the side.