Thai Chicken Coconut Soup

Tom Kha Gai or Thai Chicken Coconut Soup is a family favorite healthy hearty soup recipe.

Thai Chicken Coconut Soup or Tom Kha Gai is a simple Thai soup provides a wonderful balance of spicy, salty, sweet and sour.  

A creamy broth made of light coconut milk, chicken stock, lemon grass, kaffir lime leaves and many traditional Thai flavors. 

Filling so many requirements for this time of year of being healthy, easy, quick and very satisfying!

This soup probably is not traditional and is only my version of one of our favorite Thai soups.

I added baby kale to this soup, but feel free to use chopped kale or any other mild leafy greens you might have in the fridge.

Here's how I make Tom Kha Gai Soup or Thai Chicken Coconut Soup recipe:

In a large pot add:

• 4 cups Chicken Stock
• 3 cups Water
• 4 whole 4" pieces Lemon Grass
• 4 whole Kaffir Lime Leaves
• 1 tablespoon Roasted Red Chili Paste
• 3 teaspoons Thai Red Curry Paste
• 1 tablespoon Tamarind Paste
• 2 teaspoons Chili Garlic Sauce or more if you like it spicier
• 2 tablespoons Sliced Galangal or Fresh Ginger
• 4 whole Cloves Garlic, Minced

Bring to a simmer and cook for 5 minutes, covered.

Galangal and Kaffir Lime Leaves can be found at your local Asian Grocery Stores. Sometimes I've found the Kaffir Lime Leaves near the fresh herbs at a local grocery store. If you can't find Galangal,  Ginger can be substituted even though the flavor is different. 

Add: 

• 28 ounces Light Coconut Milk
• 4 tablespoons Thai Fish Sauce
• 2 teaspoons Honey
• 3 whole Thinly Sliced Chicken Breast
• 8 ounces Sliced Mushrooms

Return to a simmer and cook until chicken is cooked through. About 8 minutes.

Add:

• Juice of 3 Limes
• 3 cups Baby Kale
• 8 ounces Mung Bean Sprouts

Remove from heat.

Add a handful of Chopped Cilantro and serve with a slice of lime.

Thai Chicken Coconut Soup or Tom Kha Gai is a favorite in our house. It might not be quite authentic but it is absolutely delicious! 

You might also like these other Asian Soup Recipes:

• Tom Yum Soup with Shrimp
• Hot and Sour Chicken Soup
• Wonton Soup Recipe

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Thai Soup, Chicken Coconut Soup, Tom Kha Gai, Serena Bakes Simply From Scratch, Soup Recipe

Thai

Yield: 5

Author: Serena Bakes Simply From Scratch

Tom Gha Kai

Tom Kha Gai or Thai Chicken Coconut Soup is a family favorite healthy hearty Thai soup recipe from Serena Bakes Simply From Scratch.

4.5 out of 5 based on 1 user ratings

prep time: 5 Mcook time: 18 Mtotal time: 23 M

ingredients:

• 4 cups Chicken Broth
• 3 cups Water
• 4 pieces 4" Lemon Grass
• 4 whole Kaffir Lime Leaves
• 1 tablespoon Thai Roasted Red Chili Paste
• 3 teaspoon Thai Red Curry Paste
• 1 tablespoon Tamarind Paste
• 2 teaspoons Chili Garlic Sauce Or To Taste 
• 2 Tablespoons Galangal or Ginger, Sliced
• 4 cloves Garlic, Minced
• 28 ounces Light Coconut Milk
• 4 tablespoons Thai Fish Sauce
• 2 teaspoons Honey
• 3 whole Chicken Breast, Sliced Thin
• 8 ounces Mushrooms, Cleaned And Sliced
• 3 whole Limes, Juiced
• 3 cups Baby Kale Or Any Other Mild Leafy Green Like Spinach
• 8 ounces Mung Bean Sprouts
• 1 handful Cilantro, Chopped
• Additional Lime Sliced For Garnish

instructions:

How to cook Tom Gha Kai

1. In a large pot combine chicken stock, water, lemon grass, kaffir lime leaves, roasted red chili paste, red curry paste, tamarind paste, chili garlic sauce, fresh ginger, and garlic cloves.
2. Bring to a simmer and cook for 5 minutes, covered.
3. Add light coconut milk, Thai fish sauce, honey, sliced chicken breast and sliced mushrooms. Return to a simmer and cook until chicken is cooked through. About 8 minutes.
4. Add lime juice, kale and mung bean sprouts. Stir until Kale is cooked and remove from heat. About 1-2 minutes.
5. Add chopped cilantro and stir until combined.
6. Serve with additional lime slices.

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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