Tom Kha Gai, Thai Coconut Chicken Soup! Recipe

Name: Tom Kha Gai, Thai Coconut Chicken Soup!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 teaspoons peeled and grated fresh ginger; 1 stalk lemongrass, split in half and sliced; 2 teaspoons red curry paste; 4 cups chicken broth; 5 keffir fresh lime leaves, hand torn; 2 small red chilies, cut thinly crosswise (remove seeds if you want less heat); 3 tablespoons fish sauce; 1 tablespoon light brown sugar; 3 (13 1/2 ounce) cans coconut milk; 1/2 lb fresh shiitake mushrooms, sliced or 1/2 lb straw mushroom, trimmed but left whole; 1 1/4 lbs chicken thighs, boned, skinned and thinly sliced; 2 tablespoons fresh lime juice; 1/4 cup chopped fresh cilantro; 8 lime wedges; 2 teaspoons chili oil, to drizzle before serving (optional)

Servings: persons

2 tablespoons vegetable oil
2 teaspoons peeled and grated fresh ginger
1 stalk lemongrass, split in half and sliced
2 teaspoons red curry paste
4 cups chicken broth
5 keffir fresh lime leaves, hand torn
2 small red chilies, cut thinly crosswise (remove seeds if you want less heat)
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13 1/2 ounce) cans coconut milk
1/2 lb fresh shiitake mushrooms, sliced or 1/2 lb straw mushroom, trimmed but left whole
1 1/4 lbs chicken thighs, boned, skinned and thinly sliced
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
8 lime wedges
2 teaspoons chili oil, to drizzle before serving (optional)

1
Heat the oil in a large pot over medium heat. Add the ginger, lemongrass, and curry paste and stir and cook in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Add the lime leaves and chillies and simmer gently for 10 minutes to infuse the broth.
2
After 10 minutes, stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are tender, about 5 minutes. Add the chicken and cook until no longer translucent, about 2-5 minutes. Watch carefully, do not overcook. Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary. To serve, drizzle with a little chilli oil and/or garnish with cilantro and lime wedges.

920

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 teaspoons peeled and grated fresh ginger, 1 stalk lemongrass, split in half and sliced, 2 teaspoons red curry paste, and more.

Yes, Tom Kha Gai, 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.

Tom Kha Gai, Thai Coconut Chicken Soup!

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