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Tom Kha Gai Soup Recipe


Course Dinner, Soup
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
This Chicken Coconut Soup, also known as Tom Kha Gai, is an incredibly aromatic and flavorful Thai dish made with chicken, mushrooms, peppers, in a creamy coconut broth.
This Tom Kha Gai Soup recipe, also known as Chicken Coconut Soup, is an incredibly aromatic and flavorful Thai dish made with chicken, mushrooms, peppers, in a creamy coconut broth.

Ingredients  

  • 1 tablespoon coconut oil
  • 1 tablespoon Thai red chili paste
  • ½ teaspoon red pepper flakes
  • 5 garlic cloves minced
  • 1 pound chicken breasts cut into thin strips
  • 4 cups chicken stock
  • 3 bay leaves
  • 1 3-inch piece fresh ginger peeled and cut into 4 chunks
  • 3 stalks lemongrass*
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 13 ounces coconut milk canned
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons light brown sugar
  • ¼ cup lime juice or juice of 2 limes
  • 8 oz. mushrooms sliced
  • 1 red bell pepper chopped
  • Sriracha/hot chili sauce to taste
  • kosher salt to taste
  • ground black pepper to taste

Garnish:

  • cilantro
  • green onions
  • fresh basil
  • lime juice

Instructions

  • Heat 1 tablespoon coconut oil over medium-high heat. Add red chili paste, red pepper flakes, and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
  • Add chicken stock, bay leaves, ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
  • Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple of minutes until bell peppers are crisp-tender.
  • When ready to serve, ladle out lemongrass stalks, bay leaves and ginger chunks.
  • Taste and add additional salt, pepper and Sriracha to taste.
  • Garnish individual bowls with fresh cilantro, green onions, fresh basil, and fresh lime juice.

Notes

*To prepare lemongrass, cut the bottom tough end off and remove the tougher outer layer. Cut stalks into sections small enough to fit into your pot. You will remove them before serving.

Nutrition

Calories: 338kcal | Carbohydrates: 17g | Protein: 23g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 53mg | Sodium: 1191mg | Potassium: 822mg | Sugar: 8g | Vitamin A: 695IU | Vitamin C: 32.3mg | Calcium: 35mg | Iron: 3.5mg
Find it online: www.sugarandsoul.co/chicken-coconut-soup/