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This follows the Thai technique behind tom kha gai, simmering lemongrass, galangal, and lime leaves in the broth to infuse their fragrance rather than blending them into the soup, since these aromatics are meant to perfume the broth, not be eaten. Full fat coconut milk stands in completely for dairy cream, giving the soup the same rich, silky body without any dairy at all.
Prep Time
Per serving
320kcal
Calories
22g
Protein
15 min
Cook Time
25 min
Servings
4 people
Difficulty
medium
9g
Carbs
23g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Bruise the lemongrass stalks with the back of a knife and slice the galangal into thin coins.
In a large pot, bring the chicken broth to a simmer and add the lemongrass, galangal, and lime leaves.
Simmer for 10 minutes to infuse the broth.
Add the sliced chicken and mushrooms, and cook for 6 to 8 minutes, until the chicken is cooked through.
Stir in the coconut milk and fish sauce.
Simmer gently for 5 more minutes, without letting it come to a hard boil.
Remove from heat and stir in the fresh lime juice.
Taste and adjust the balance of salty, sour, and spicy with more fish sauce, lime juice, or chili.
Remove the lemongrass, galangal, and lime leaves before serving, or leave them in for guests to push aside.
Garnish with fresh cilantro and sliced chili.
Bruise the Lemongrass Before Adding It: Crushing the stalk with the back of a knife releases far more of its citrusy aroma into the broth than leaving it whole. Don't Let Coconut Milk Boil Hard: A gentle simmer keeps the coconut milk smooth, while a rolling boil can cause it to separate and turn oily. Balance the Soup at the End: The final mix of salty, sour, and spicy is what defines this soup, so taste and adjust with fish sauce, lime, and chili right before serving.
It draws on the flavors of tom kha gai, a well known Thai soup built on coconut milk, lemongrass, galangal, and lime leaves, adapted here into a fully dairy free, creamy chicken soup.
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