Thai Chicken Coconut Soup (Tom Kha Gai)

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


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