Thai Coconut Chicken Soup (Tom Kha Gai) Recipe

Name: Thai Coconut Chicken Soup (Tom Kha Gai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks lemongrass recent, strong outer layers removed; 2 tablespoons ginger grated, or finely-chopped recent; 4 cups lime juice recent, or 10 kaffir lime leaves; 6 cups chicken stock good quality; 4 green onions thinly-sliced with the white and green elements separated; 2 cups chicken shredded; 8 ounces shiitake white, or oyster mushrooms, or you could possibly use a mixture of your favorites, sliced; 6 1/2 ounces coconut milk; 2 tablespoons fish sauce; 4 teaspoons coconut sugar to style, or use one other favourite sweetener

Servings: persons

2 stalks lemongrass recent, strong outer layers removed
2 tablespoons ginger grated, or finely-chopped recent
4 cups lime juice recent, or 10 kaffir lime leaves
6 cups chicken stock good quality
4 green onions thinly-sliced with the white and green elements separated
2 cups chicken shredded
8 ounces shiitake white, or oyster mushrooms, or you could possibly use a mixture of your favorites, sliced
6 1/2 ounces coconut milk
2 tablespoons fish sauce
4 teaspoons coconut sugar to style, or use one other favourite sweetener

1
Utilizing the against of a knife, frivolously smash the lemongrass on a chopping board. Lower the lemongrass into 1-inch items, and add to a big stockpot.
2
Add lemongrass, ginger, contemporary lime juice (or kaffir lime leaves), chicken broth, and the white components of the green onions to the stockpot, and stir to mix. Convey to a boil over excessive warmth. Then scale back warmth to medium-low and simmer for 10 minutes, stirring sometimes. Pressure out the broth and discard the solids, then scale back the broth to the stockpot.
3
Add cooked chicken, mushrooms, coconut milk, fish sauce, and sugar, and stir to mix. Enhance warmth to medium-excessive till it reaches a simmer, then proceed to cooking for 1-2 extra minutes till the mushrooms are cooked and softened, stirring sometimes. Style and season with salt and pepper, if wanted.
4
Serve instantly and garnish liberally along with your desired toppings and the green components of the onions.

984

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 stalks lemongrass recent, strong outer layers removed, 2 tablespoons ginger grated, or finely-chopped recent, 4 cups lime juice recent, or 10 kaffir lime leaves, 6 cups chicken stock good quality, and more.

Yes, Thai Coconut Chicken Soup (Tom Kha Gai) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Coconut Chicken Soup (Tom Kha Gai)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions