Tom Kha Gai (Thai Coconut Chicken Soup, Lighter)

By balancing chicken breast and coconut milk, this recipe delivers high-quality protein while retaining its classic authentic flavors.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 480 g (1.05 lbs) chicken breast, cut into bite-sized strips · 538 kcal in the whole recipe
• 200 g (7 oz) mushrooms (oyster or button), sliced · 44 kcal in the whole recipe
• 150 g (approx. 1/2 cup) canned coconut milk · 345 kcal in the whole recipe
• 800 g (3.5 cups) sodium-reduced chicken broth · 48 kcal in the whole recipe
• 15 g (approx. 1 tbsp) fresh ginger, sliced · 12 kcal in the whole recipe
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4-5 fresh kaffir lime leaves, torn
• 50 g (approx. 2 small) shallots, peeled and quartered · 36 kcal in the whole recipe
• 8 g (2 cloves) garlic, crushed · 12 kcal in the whole recipe
• 10 g (2-3 small) fresh hot peppers (Thai chilies), crushed · 3 kcal in the whole recipe
• 36 g (2 tbsp) Thai fish sauce · 13 kcal in the whole recipe
• 30 g (2 tbsp) fresh lime juice · 8 kcal in the whole recipe
• 8 g (approx. 1.5 tsp) brown sugar · 30 kcal in the whole recipe
• 10 g fresh cilantro leaves, chopped · 2 kcal in the whole recipe

Method

1. In a medium pot, combine chicken broth, sliced ginger, bruised lemongrass, garlic, shallots, torn kaffir lime leaves, and hot pepper; bring to a gentle boil over medium-high heat for 5 minutes.

   

2. Reduce heat to medium, pour in the coconut milk, and add the sliced chicken breast and mushrooms to the simmering broth.

   

3. Simmer gently for 7-8 minutes at 85°C (185°F) until the chicken breast is fully cooked through and juicy.

   

4. Remove the pot from heat, stir in the fish sauce, brown sugar, and fresh lime juice to balance savory, sour, and sweet flavors.

   

5. Ladle into 4 bowls, garnish with fresh cilantro leaves, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.