Tom Kha Kai (Thai Chicken Coconut Soup) Recipe

The only thing tastier and more comforting than a bowl of piping hot thick chicken soup is piping hot chicken soup amped up with some Thai flavors. The Tom Kha Kai, a.k.a. chicken coconut soup is a chunky chicken broth fortified with coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chili paste, basil, and cilantro. Super simple and quick to make, this soup is flavorsome and sumptuous, in other words, perfect for cozying up to on a lazy night in. Follow the steps below to treat yourself to this calming Thai soup.

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Tom Kha Kai (Thai Chicken Coconut Soup) Recipe

A creamy Thai chicken soup.

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Course

Soup

Cuisine

Thai

Cook Time

20 minutes

Servings

servings MetricUS Imperial

Ingredients

• 500 gram boned, skinned chicken breast or thighs cut in 1" pieces
• 1 cup sliced mushrooms
• 400 ml coconut milk
• 400 ml chicken broth
• 1 inch ” ginger piece
• 1 fresh lemongrass stalk cut in 1" pieces
• 1 tbsp fresh lime juice
• 1 tbsp Thai or Vietnamese fish sauce (nuoc mam or nam pla)
• 1 tsp sugar
• 1 tsp Thai chili paste
• 1/4 cup Fresh Basil Leaves
• 1/4 cup fresh cilantro

Course Soup Cuisine Thai Cook Time 20 minutes Servings servings MetricUS Imperial Ingredients 500 gram boned, skinned chicken breast or thighs cut in 1" pieces 1 cup sliced mushrooms 400 ml coconut milk 400 ml chicken broth 1 inch ” ginger piece 1 fresh lemongrass stalk cut in 1" pieces 1 tbsp fresh lime juice 1 tbsp Thai or Vietnamese fish sauce (nuoc mam or nam pla) 1 tsp sugar 1 tsp Thai chili paste 1/4 cup Fresh Basil Leaves 1/4 cup fresh cilantro

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Instructions

1. In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat.
2. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.
3. Discard lemongrass. Garnish with basil and cilantro and serve hot.