Tom Kha Gai Soup (Thai Coconut Soup)

close up of a bowl of Tom Kha soup made with coconut milk, cilantro, mushrooms, and lime.

Tom Kha Gai Soup (Thai Coconut Soup)

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

Cook Time 20

Total Time 30

Servings

Calories 490kcal

Author Stacey aka the Soccer Mom

Cost $15

Equipment

Dutch Oven or large soup pot
Meat tenderizing hammer

Ingredients

2 lbs chicken breast cubed
3 cans coconut milk
1 small ginger root
2-3 stalks of fresh lemongrass find in produce with fresh herbs
3 limes
1 onion quartered
1 cup mushrooms sliced
2 broccoli crowns chopped
2-3 bunches cilantro
1 stalk green onion chopped
2 TB sugar optional
1 TB fish sauce
1 clove garlic or 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.

Nutrition