Get ready to embark on a culinary journey that will tantalize your senses and whisk you away to the vibrant streets of Thailand! This Tom Yam Gai Chicken Coconut Soup is not just a recipe—it's an experience that blends the perfect harmony of spicy, sour, and creamy flavors in one extraordinary bowl. Whether you're a seasoned home chef or a curious food adventurer, this authentic Thai soup promises to deliver a restaurant-quality meal that will make your kitchen feel like a Bangkok street food paradise.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 1 can coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass, chopped
- 3-4 kaffir lime leaves
- 2-3 Thai bird chilies, smashed
- 1 cup mushrooms, sliced
- 2 tbsp fish sauce
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by slicing chicken breast into thin strips, chopping lemongrass, smashing Thai bird chilies, and slicing mushrooms.
- In a large pot, combine chicken broth and coconut milk over medium-high heat, stirring to create a smooth base.
- Add chopped lemongrass, kaffir lime leaves, and smashed Thai bird chilies to the broth, allowing the aromatics to infuse for 5-7 minutes.
- Gently add sliced chicken breast to the simmering liquid, cooking for 8-10 minutes until chicken is fully cooked and tender.
- Incorporate sliced mushrooms and continue simmering for an additional 3-4 minutes.
- Season the soup with fish sauce and fresh lime juice, adjusting flavors to balance spicy, sour, and savory notes.
- Remove lemongrass and kaffir lime leaves before serving to prevent tough texture.
- Ladle hot soup into serving bowls and garnish generously with fresh chopped cilantro.
- Serve immediately with steamed jasmine rice as an optional accompaniment.
Tips
- Fresh is Best: Use fresh lemongrass, kaffir lime leaves, and Thai bird chilies for the most authentic flavor profile. Avoid dried or powdered alternatives if possible.
- Chili Control: Adjust the number of Thai bird chilies based on your spice tolerance. Start with fewer and add more gradually.
- Protein Perfection: Slice chicken breast against the grain and into thin, uniform strips to ensure even and quick cooking.
- Aromatic Infusion: Allow lemongrass and kaffir lime leaves to simmer longer for a more intense flavor extraction.
- Balance is Key: Taste and adjust the fish sauce and lime juice to achieve the classic Thai balance of spicy, sour, and savory.
- Serving Suggestion: Serve immediately with steamed jasmine rice to soak up the delicious broth and complete the authentic Thai dining experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 75mg
