Thai Chicken Coconut Soup (Tom Kha Gai)

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Thai Chicken Coconut Soup (Tom Kha Gai)

  • 1 can (14 oz.) coconut milk
  • 1 can (14 oz.) reduced-sodium chicken broth
  • 6 quarter-size slices fresh ginger
  • 1 stalk fresh lemongrass, cut in 1 inch pieces
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch chunks
  • 1 cup sliced mushrooms
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Thai or Vietnamese fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon Thai chili paste
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro
  1. In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass. Bring to boil over high heat.
  2. 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.
  3. Discard lemongrass. Garnish servings with basil and cilantro.

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