Spicy Thai Coconut Soup
Spicy Thai coconut soup, also known as Tom Kha Gai, is a vibrant and flavorful dish that beautifully combines the creaminess of coconut milk with the aromatic spices and herbs that define Thai cuisine. This soup is known for its perfect balance of sweet, sour, salty, and spicy flavors, which are signature to Thai cooking.
The richness of coconut milk pairs wonderfully with the fresh ingredients like lemongrass, kaffir lime leaves, and galangal, while the heat from Thai bird’s eye chilies adds a bold kick. Traditionally made with chicken, this soup is both comforting and refreshing, perfect as an appetizer or a main course. It’s an easy-to-make yet exotic dish that will transport your taste buds straight to Thailand.
Ingredients
For the Soup:
1 tbsp vegetable oil
1 medium onion, sliced
2 cloves garlic, minced
1-inch piece of galangal, sliced (or ginger as a substitute)
2 stalks lemongrass, cut into 2-inch pieces and smashed
4-5 kaffir lime leaves, torn
2-3 Thai bird’s eye chilies, smashed (adjust based on spice tolerance)
4 cups chicken or vegetable broth
1 can (13.5 oz) coconut milk
1 lb chicken breast or thighs, sliced thinly
1 cup mushrooms, sliced (shiitake or button mushrooms work well)
1 medium carrot, sliced thinly
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar
Fresh cilantro, chopped (for garnish)
1-2 red chilies, sliced (for garnish)
Lime wedges, for serving
How to Make Spicy Thai Coconut Soup
Step 1: Sauté the Aromatics
Heat the vegetable oil in a large pot over medium heat.
Add the sliced onion and cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent.
Add the minced garlic, galangal slices, smashed lemongrass, kaffir lime leaves, and bird’s eye chilies to the pot. Stir well and cook for another 1-2 minutes until fragrant.
Step 2: Simmer the Broth
Pour in the chicken or vegetable broth and bring it to a gentle simmer. Allow the broth to cook for 5-7 minutes, letting the aromatics infuse the liquid.
Reduce the heat to medium-low, and stir in the coconut milk. Bring the soup back to a simmer and let it cook for an additional 5 minutes.
Step 3: Add the Chicken and Vegetables
Add the thinly sliced chicken to the soup and cook for 5-7 minutes, or until the chicken is fully cooked and tender.
Stir in the sliced mushrooms and carrots, and cook for another 3-4 minutes, until the vegetables are tender.
Step 4: Season the Soup
Stir in the fish sauce, lime juice, and brown sugar. The fish sauce adds saltiness, while the lime juice gives the soup a refreshing tang. The brown sugar helps balance the spicy and sour flavors.
Taste the soup and adjust the seasoning by adding more fish sauce for saltiness, lime juice for acidity, or sugar for sweetness according to your preference.
Step 5: Serve and Garnish
Remove the soup from heat and discard the lemongrass stalks, galangal slices, and kaffir lime leaves (if desired). These are used for flavoring but are not meant to be eaten.
Ladle the soup into bowls, and garnish with freshly chopped cilantro and sliced red chilies for added color and spice.
Serve the soup with lime wedges on the side for an extra burst of citrus.
Chef’s Notes
Galangal: Galangal is a root similar to ginger, but with a distinct, sharper flavor. If you can’t find galangal, you can substitute it with fresh ginger, although the taste won’t be quite the same.
Lemongrass: Lemongrass adds a bright, citrusy flavor to the soup. If you can’t find fresh lemongrass, you can use lemongrass paste as an alternative, but fresh is always best.
Adjusting Spice: Thai bird’s eye chilies pack a punch! You can adjust the number of chilies depending on how spicy you want the soup to be. If you prefer a milder version, use fewer chilies or remove the seeds.
Vegetarian Option: This soup can easily be made vegetarian by using tofu or tempeh in place of chicken. Use vegetable broth instead of chicken broth for a completely plant-based version.
Coconut Milk: Full-fat coconut milk will provide the creamiest texture, but you can use light coconut milk if you want to reduce the fat content. Avoid using coconut water, as it won’t create the same rich, velvety consistency.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid curdling the coconut milk.
Nutrition Information (Per Serving, based on 4 servings)
Calories: 350
Protein: 23g
Carbohydrates: 12g
Fat: 24g
Fiber: 2g
Sugar: 6g
Vitamin A: 30% of the Daily Value
Vitamin C: 20% of the Daily Value
Calcium: 6% of the Daily Value
Iron: 10% of the Daily Value
(Note: Nutritional values are approximate and depend on portion sizes and specific ingredients used.)
Spicy Thai coconut soup is a flavorful, satisfying dish that blends the richness of coconut milk with the vibrant and aromatic spices of Thai cuisine. It’s a wonderful option for those who love bold flavors and a bit of heat, while still being creamy and comforting. With its balance of savory, sweet, spicy, and sour notes, this soup is perfect for any occasion—whether you’re hosting a dinner party or enjoying a cozy meal at home.