Thai Coconut Soup

Here’s a simple and delicious Thai Coconut Soup (Tom Kha Gai) recipe with authentic flavors:

Thai Coconut Soup (Tom Kha Gai)

Ingredients:

• 2 cups chicken broth (or vegetable broth for vegan)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 lb chicken breast (thinly sliced, or tofu/shrimp for variation)
• 3-4 slices galangal (or ginger if unavailable)
• 2 stalks lemongrass (bruised & cut into 2-inch pieces)
• 4-5 kaffir lime leaves (torn for aroma)
• 1-2 Thai chilies (sliced, adjust for spice)
• 1 cup mushrooms (straw or shiitake)
• 1 tbsp fish sauce (or soy sauce for vegan)
• 1 tbsp lime juice (adjust to taste)
• 1 tsp palm sugar (or brown sugar)
• Fresh cilantro & Thai basil for garnish

Instructions:

1. Simmer broth with lemongrass, galangal, and lime leaves for 5 mins to infuse flavors.
2. Add chicken (or tofu/shrimp) and mushrooms, cook until tender (~5-7 mins).
3. Reduce heat, add coconut milk, fish sauce, sugar, and chilies. Warm gently (don’t boil hard).
4. Turn off heat, stir in lime juice. Taste—balance sweet, salty, sour, and spicy.
5. Garnish with cilantro & basil. Serve hot with steamed rice!

Tips:

• Vegan? Use tofu + veggie broth + soy sauce.
• Extra creamy? Add a splash of coconut cream.
• No galangal/kaffir leaves? Use ginger + lime zest (less authentic but works).

Enjoy your aromatic, creamy, and tangy Thai coconut soup!