Thai Chicken Coconut Soup (Tom Kha Gai)

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


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

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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