Tom Kha Gai is a light and refreshing Thai soup featuring tender chicken in a tangy coconut milk broth. This easy soup recipe comes together in about 30 minutes.
Course Main Course
Cuisine Thai
Keyword chicken, coconut, soup
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 490kcal
Author Stacey aka the Soccer Mom
Cost $15
Equipment
Dutch Oven or large soup pot
Meat tenderizing hammer
Ingredients
2lbschicken breastcubed
3canscoconut milk
1small ginger root
2-3stalks of fresh lemongrassfind in produce with fresh herbs
3limes
1onionquartered
1cupmushroomssliced
2broccoli crownschopped
2-3bunchescilantro
1stalkgreen onionchopped
2TBsugaroptional
1TBfish sauce
1clovegarlicor garlic powder equivalent
Instructions
Smash ginger root and lemongrass using a mallet to release flavors.
In a large soup pot or dutch oven, combine: cilantro, ginger, lemongrass, onion, garlic, sugar, and coconut milk. Bring to a simmer (medium heat), cover, and cook for 15 minutes.
While the broth is cooking, sauté chicken until just underdone (will finish cooking once added to broth.)
Optional: Steam broccoli to add to the finished soup.
After 15 minutes is up, strain the broth to remove all of the large chunks of herbs and vegetables. If needed, use a spoon to squeeze out all the juice.
Add juice from 3 limes and 1TB fish sauce to broth.
Return broth to large pot and add sliced mushrooms. Cook on low heat for 4-5 minutes until mushrooms are soft.
Once mushrooms have softened, remove pot from heat. Stir in chicken and broccoli, garnish with cilantro leaves and green onion. Enjoy the soup as an appetizer, or as is traditionally done, served over rice as a meal.
Video
Notes
Nutrition information is provided as an estimate only and will vary based on exact ingredients used and serving size.