Thai Chicken & Galangal Coconut Cream Soup Recipe Video

Thai chicken and galangal coconut cream soup or tom kha gai is a spicy and sour soup that is rich creamy and delightfully filling. The Thai chicken and galangal soup with coconut cream is a really flavorful soup that can be served as a starter or as an exotic snack.


Difficulty LevelVery EasyHealth IndexHealthy
Main IngredientHealthy


 Chicken stock3⁄4 Cup (12 tbs) (Plain Water)
 Chicken breast200 Gram, skinned
 Galangal10 Gram
 Coconut cream1⁄2 Cup (8 tbs)
 Coconut milk3⁄4 Cup (12 tbs)
 Kaffir lime6 Gram
 Red shallots10 Gram, peeled
 Mushrooms/Chanterelles / oysters mushrooms torn40 Gram
 Lemon grass stalk10 Gram (1 Stalk Of Lemon Grass)
 Coriander leaves1 Tablespoon
 Coriander1 Tablespoon
 Lime juice2 Tablespoon
 Thai fish sauce2 Tablespoon
 Red chilies10 Gram (Birds Eye)

Nutrition Facts

Serving size

Calories 626 Calories from Fat 298

% Daily Value*

Total Fat 36 g54.7%

Saturated Fat 30.5 g152.3%

Trans Fat 0 g

Cholesterol 60.7 mg

Sodium 971.4 mg40.5%

Total Carbohydrates 50 g16.5%

Dietary Fiber 3.2 g12.6%

Sugars 36.5 g

Protein 32 g63.5%

Vitamin A 23% Vitamin C 38.5%

Calcium 5.2% Iron 19.4%

*Based on a 2000 Calorie diet


In a sauce pan, combine stock or water with coconut cream and coconut milk. Boil over high heat. Add the galangal, lemongrass, red shallots, chilies, coriander root and mushrooms.

Add the chicken and simmer until tender. Add the kaffir lime leaves, fish sauce and lime juice and continue simmering until fragrant. Remove from heat and transfer to the serving bowl. Garnish with fresh coriander and serve.

The soup should be rich and creamy, salty, sour and spicy.

Editors Review

Now you can recreate Thai magic in your kitchen! The combination of chicken, fish, mushroom and coconut gives a refreshing and exotic feel to this soup. This lip- smacking soup can be stirred in minutes and can be a surprise treat for everyone at home.