Tom Kha Gai Soup Recipe
This Tom Kha Gai Soup is comfort in a bowl. Creamy coconut milk and tender chicken come together in 30 minutes, making even the busiest nights feel special.
Servings: 4
Calories: 397kcal
Ingredients
- 1 14 oz can unsweetened coconut milk
- 2 cups low-sodium chicken broth
- 2 lemongrass stalks
- 1 tbsp chopped ginger root
- 4 wild lime leaves optional
- 1 cup thinly sliced mushrooms
- 1 pound chicken breasts cut into bite-sized pieces
- 4 teaspoons fish sauce
- 2 scallions sliced
- 1 Thai bird's eye chili sliced
- 4 lime wedges
- Cilantro for garnish
Instructions
- Combine the coconut milk and chicken broth in a medium saucepan over medium-high heat. Allow the liquid to come to a boil, then stir in the lemongrass, ginger, and lime leaves (if using). Add the chicken and mushrooms, and simmer over medium heat for 10 minutes (or until the chicken is cooked through).
- Remove the lemongrass and lime leaves. Stir in the fish sauce, scallions, and chilies. Pour into a large serving bowl and serve hot with plenty of cilantro and lime wedges for the table.
Notes
Store Thai Coconut Soup in an airtight container and refrigerate for up to 3 days. To freeze, just allow it to cool completely before freezing in a freezer-safe container for up to 2 months.
To reheat, thaw overnight in the fridge if frozen, then warm it on the stove over low heat until heated through. Stir gently to maintain the creamy texture, and avoid boiling to prevent the coconut milk from separating. You can also reheat it in the microwave—heat in short bursts, stirring in between, until just warmed through.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 11g | Protein: 30g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 656mg | Potassium: 940mg | Fiber: 3g | Sugar: 5g | Vitamin A: 113IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 3mg
