Thai Chicken Coconut Soup

Thai Chicken Coconut Soup (Tom Kha Gai)



20 min


4 servings



14 ozs coconut milk

14 ozs reduced sodium chicken broth

6 fresh ginger (quarter-size slices)

1 stalk lemongrass (fresh, cut in 1-in. pieces)

1 lb chicken breasts (boned, skinned, or thighs, cut into 1-in. chunks)

1 cup sliced mushrooms

1 tbsp fresh lime juice

1 tbsp vietnamese fish sauce (or Thai, nuoc mam or nam pla)

1 tsp sugar

1 tsp Thai chili paste

1/4 cup fresh basil leaves

1/4 cup fresh cilantro

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 basil and cilantro.