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

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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