| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 18g | 14g | 10g |
| sugars | fibre | protein | salt |
| 3g | 2g | 20g | 0.78g |
Why I Love Thai Coconut Chicken Soup
Today, we’re diverting from our well-trodden path of hearty Midwestern cuisine to venture into the vibrant world of Thai cooking with a rejuvenating Coconut Chicken Soup. This deeply flavorful dish is a testament to the global influences that can inspire and elevate our everyday meals.
Bringing Authentic Thai Flavor Home
When I first tasted Thai Coconut Chicken Soup at a quaint little restaurant in Lincoln, Nebraska, my palate was transported to the bustling streets of Thailand. Impressed by the soup’s rich flavors and fragrant aroma, I felt inspired to recreate this comforting dish at home, making a few tweaks to keep things simple yet authentic. No, there’s not any corn or beef, the staples of my usual recipes, yet there’s an exciting connection to the freshness of farm-to-table cooking I cherish so much.
The soup originated from the culinary expertise of chef David Thompson, a renowned Australian chef best known for his proficiency in Thai cuisine. His approach to Thai cooking is thoughtfully respectful and incredibly detailed, inspiring me to strive for the same authenticity while tailoring the recipe to suit our home kitchens.
A Soup That’s More than Just Soup
This Thai Coconut Chicken Soup, also known as Tom Kha Gai, is so much more than your average soup. The base, a beautiful blend of creamy coconut milk and fragrant lemongrass, is only the beginning. Each ingredient contributed to this soup creates a layer of flavor, making it as complex as it is comforting.
It’s similar to our beloved chicken noodle soup in its warmth and comfort, but a world away in its exotic flavors. The level of spice in this soup can be dialed up or down to taste, making it a dish that’s customizable to your family’s palate, same as a good old casserole from my home state of Nebraska.
Though perfect on its own, this soup pairs wonderfully with other Thai favorites like pad Thai, a stir-fry dish, or a vibrant green papaya salad. No matter how you choose to enjoy this soup, it’s sure to fill your home with the welcoming aroma of traditional Thai cooking.
Whether in Nebraska or Thailand, a good meal brings people together, and that remains the central principle whether we’re discussing my preferred American comfort food or the heartwarming Chicken Coconut Soup. It’s about the love, care, and intentions put into creating a dish that will be shared and enjoyed by loved ones.
What You’ll Need
- 2 cans of coconut milk (13.5 oz each)
- 2 chicken breasts, thinly sliced
- 1 cup of water
- 2 stalks of fresh lemongrass, minced
- 4 kaffir lime leaves, torn into pieces
- 5 thin slices of fresh or dried galangal
- 1 cup of fresh mushrooms, sliced
- ½ of a medium onion, thinly sliced
- 2-3 red Thai chilies, crushed
- 2 medium tomatoes, quartered
- 1 cup of fresh cilantro, chopped
- 2 tablespoons of fish sauce
- 1 tablespoon of brown sugar
- 2 tablespoons of fresh lime juice
Method
Step One
Begin by pouring the two cans of coconut milk and one cup of water into a large pot. Stir these together and bring to a simmer over medium heat.
Step Two
Next, add the sliced chicken breasts to the pot, cooking them in the simmering liquid until they are fully cooked. This should take about 5-7 minutes. Once cooked, carefully remove the chicken from the pot and set it aside, leaving the liquid in the pot.
Step Three
Into the pot with the simmering liquid, add the minced lemongrass, torn kaffir lime leaves, slices of galangal, sliced mushrooms, thinly sliced onion, crushed red Thai chilies and quartered tomatoes. Bring this mixture back to a simmer and let it cook for about 15 minutes.
Step Four
After the 15 minutes, return the cooked chicken to the pot. Also add in the chopped cilantro, fish sauce and brown sugar. Let this mixture simmer for another 5 minutes to allow all the flavors to blend together.
Step Five
Lastly, before serving, add the fresh lime juice and stir well. Taste the soup and adjust the seasoning if needed. You can add more fish sauce for saltiness, more sugar for sweetness, or more crushed chilies for heat. Once you are happy with the taste, your Coconut Chicken Soup is ready to serve!
