Tom Ka Kai (Thai Coconut Chicken Soup) Recipe

Name: Tom Ka Kai (Thai Coconut Chicken Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 oz) can coconut milk; 2 cups chicken stock; 1/2 pound chicken breast, sliced into bite size pieces; 1/2 cup fresh or canned mushrooms, sliced (button, straw or shiitakes, optional); 2 stalks lemon grass, trimmed, bruised and chopped; 6 thin slices young galangal, skin on; 5 fresh kaffir lime leaves, torn in half; 4 fresh Thai sweet Basil leaves; 6 tablespoons fish sauce; 6 tablespoons lime juice (about 3 large limes); 1/2 teaspoon sugar; 1/4 cup cilantro leaves; 6 whole green and/or red Thai chili peppers, crushed with the butt of a knife (if you don't like it too spicy, remove the seeds); 2 teaspoons red curry paste

Servings: persons

1 (14 oz) can coconut milk
2 cups chicken stock
1/2 pound chicken breast, sliced into bite size pieces
1/2 cup fresh or canned mushrooms, sliced (button, straw or shiitakes, optional)
2 stalks lemon grass, trimmed, bruised and chopped
6 thin slices young galangal, skin on
5 fresh kaffir lime leaves, torn in half
4 fresh Thai sweet Basil leaves
6 tablespoons fish sauce
6 tablespoons lime juice (about 3 large limes)
1/2 teaspoon sugar
1/4 cup cilantro leaves
6 whole green and/or red Thai chili peppers, crushed with the butt of a knife (if you don't like it too spicy, remove the seeds)
2 teaspoons red curry paste

1
To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it or bruise it.
2
In a large saucepan, combine coconut milk, stock, galangal, lemongrass, basil and lime leaves and 3/4 of the cilantro(rest is saved for garnish). Bring to a boil. Add chicken, mushrooms, fish sauce, sugar and chili peppers, and curry paste. Bring to a boil again. Reduce heat and add lime juice. Soup is ready when chicken is fully cooked. Taste and adjust seasonings if necessary. Remove herbs and ladle into individual bowls or leave in but let everyone know that the basil leaves and lemongrass stalks and galangal are for flavor, not to eat . Garnish with cilantro leaves and 1 chili pepper per bowl.

447

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 1 (14 oz) can coconut milk, 2 cups chicken stock, 1/2 pound chicken breast, sliced into bite size pieces, 1/2 cup fresh or canned mushrooms, sliced (button, straw or shiitakes, optional), and more.

Yes, Tom Ka Kai (Thai Coconut Chicken Soup) 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!

Tom Ka Kai (Thai Coconut Chicken Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions