Tom Kha Gai Thai Chicken Coconut Soup

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Tom Kha Gai Thai Chicken Coconut Soup

Warm, comforting, and full of Thai flavor, this easy Tom Kha Gai Thai Chicken Coconut Soup is creamy, fragrant, and ready in 30 minutes.Made with coconut milk, lemongrass, fresh ginger, and tender chicken, it’s the perfect cozy dinner that tastes just like your favorite Thai takeout.

Course Dinner, Main Dish, Soup

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 375kcal

Author Liz Della Croce

Ingredients

4 cups chicken broth low sodium
14 ounces Thai style coconut milk
2 tablespoons fresh ginger minced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon sambal oelek optional
1 teaspoon sugar
cilantro optional garnish
1 stalk lemongrass
1 cup mushrooms thinly sliced
2 cups shredded chicken such as rotisserie
salt and pepper to taste

Instructions

Using the back of a chef's knife, gently pound the lemongrass to release the juices and tenderize it a bit. Cut into 1-inch pieces and set aside.
In a large soup pot, whisk together chicken broth, coconut milk, ginger, fish sauce, lime juice, chile paste, sugar and lemongrass. Bring to a boil then reduce to a simmer.
Add the chicken and mushrooms and simmer for 20 minutes. Check for seasoning and add salt and pepper to taste. Garnish with cilantro to serve.

Video

Notes

If you can't find lemongrass, lemon peel works in a pinch! This soup is great for freezing.

Nutrition