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thai chicken soup recipe.

 

Title: Easy Thai Chicken Soup Recipe – Creamy, Spicy, and Full of Flavor

Warm up with this easy and flavorful Thai Chicken Soup! Made with coconut milk, tender chicken, and aromatic Thai herbs, it’s the perfect comfort food for any season.

Thai Chicken Soup (Tom Kha Gai) – Creamy, Comforting & Boldly Spiced

If you're craving a soup that’s both soothing and bursting with bold Southeast Asian flavor, this Thai Chicken Soup is just what you need. Known as Tom Kha Gai in Thailand, this creamy coconut-based soup blends tangy, spicy, and savory notes in a dish that's easy to make and hard to resist.

It’s perfect for rainy days, cozy dinners, or impressing guests with minimal effort.

Ingredients (Serves 4):

  • 1 tbsp coconut oil or vegetable oil
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger or galangal, grated
  • 2 stalks lemongrass, bruised and chopped
  • 3–4 kaffir lime leaves (optional but authentic)
  • 1–2 Thai red chilies, sliced (adjust to taste)
  • 400ml (1 can) coconut milk
  • 2 cups chicken broth
  • 300g (10 oz) boneless chicken breast or thighs, thinly sliced
  • 1 cup mushrooms (button or oyster), sliced
  • 1 tbsp fish sauce (or soy sauce for a milder flavor)
  • 1 tbsp lime juice (or more to taste)
  • 1 tsp sugar
  • Fresh cilantro or Thai basil, for garnish
  • Cooked jasmine rice (optional, for serving)

Instructions:

1. Sauté aromatics:
In a large pot, heat oil over medium heat. Add onions, garlic, and ginger. Cook for 2–3 minutes until fragrant.

2. Infuse the soup:
Add lemongrass, kaffir lime leaves, and chilies. Pour in coconut milk and chicken broth. Bring to a gentle simmer.

3. Add chicken and mushrooms:
Add the sliced chicken and mushrooms. Simmer for 10–12 minutes or until the chicken is cooked through and tender.

4. Season the soup:
Stir in fish sauce, lime juice, and sugar. Taste and adjust saltiness, spice, and tang as needed.

5. Serve:
Ladle into bowls and garnish with fresh cilantro or Thai basil. Serve alone or with jasmine rice on the side.

Why You’ll Love This Thai Chicken Soup:

  • Creamy and spicy with vibrant Thai flavors
  • Naturally dairy-free and gluten-free
  • Comforting, cozy, and quick to prepare
  • Perfect for cold days or light dinners
  • Customizable heat and ingredients

Serving Suggestions:

  • Steamed jasmine or coconut rice
  • Fresh spring rolls or Thai salad
  • Crispy wontons or Thai fish cakes
  • Garnish with extra lime wedges and chili flakes

Tips & Variations:

  • Make it vegetarian: Swap chicken for tofu and use vegetable broth.
  • No lemongrass? Use a bit of lemon zest as a substitute.
  • Creamier texture: Add more coconut milk or a spoon of coconut cream.
  • Spice it up: Add Thai chili paste (nam prik pao) for extra heat.

FAQs:

Q: Can I make Thai Chicken Soup ahead of time?
A: Yes, it stores well in the fridge for up to 3 days. Reheat gently to preserve flavor.

Q: What if I can’t find kaffir lime leaves?
A: They add authenticity, but you can skip them or substitute with lime zest.

Q: Is Tom Kha Gai very spicy?
A: It can be! Adjust the number of chilies to your taste for a mild or hot version.

Final Thoughts:
This Thai Chicken Soup is the perfect balance of creamy coconut, fragrant herbs, and just the right amount of heat. It’s quick to make, endlessly comforting, and a flavorful way to explore Thai cuisine from your own kitchen.

Loved this recipe?
Leave a comment below, share your soup on social media, and subscribe for more globally inspired comfort food recipes!

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