Thai Chicken Coconut Soup (Tom Kha Gai)

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


  • ¼ cup fresh basil leaves
  • 1 teaspoon Thai chili paste
  • 1 stalk fresh lemongrass, cut in 1-in. pieces
  • ¼ cup fresh cilantro
  • 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
  • + 5 more ingredients
    • 1 can (14 oz.) coconut milk
    • 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
    • 1 tablespoon fresh lime juice
    • 6 quarter-size slices fresh ginger
    • 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...

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