Thai Chicken Coconut Soup (Tom Kha Gai)

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


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