Thai Chicken Coconut Soup (Tom Kha Gai)

Thai Chicken Coconut Soup (Tom Kha Gai)
Photo by Annabelle Breakey


  • 6 quarter-size slices fresh ginger
  • 1 tablespoon fresh lime juice
  • 1 cup sliced mushrooms
  • 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
  • 1 can (14 oz.) reduced-sodium chicken broth
  • 1 stalk fresh lemongrass, cut in 1-in. pieces
  • 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • + 5 more ingredients
    • 1 can (14 oz.) coconut milk
    • 1 teaspoon Thai chili paste
    • ¼ cup fresh cilantro
    • ¼ cup fresh basil leaves
    • 1 teaspoon sugar

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. 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. Discard lemongrass. Garnish servings with b...

View full recipe at My Recipes


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