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Tom Kha Gai Soup

This Thai tom kha gai soup is a beautiful combination of chicken, mushrooms, ginger, lemongrass, and coconut milk. It is topped with Sriracha, cilantro, and a squeeze of lime.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Course: Soup
Cuisine: Thai

Ingredients

  • 6 cups chicken stock
  • 1/4 cup lime juice
  • 2 stalks fresh lemongrass outer layer removed and stems bruised
  • 1 fresh lime zested
  • 1 inch piece fresh ginger peeled and grated
  • 2 pounds skinless boneless chicken thighs cubed
  • 8 ounces oyster mushrooms stems removed cut into bite size pieces
  • 1 (13.5 ounce) can full fat coconut milk
  • 1 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • chopped cilantro for topping
  • Lime wedges for topping
  • Sriracha for topping

Instructions

    Cup of Yum
  1. In a large soup pot add chicken stock, lime juice, lemongrass stalks, lime zest and grated ginger.
  2. Bring to a boil, reduce heat to low and simmer for 20 minutes until fragrant.
  3. Remove lemongrass stalks and add in chicken and mushrooms. Increase heat to medium and cook for about 25 minutes until the chicken is fully cooked and the mushrooms are tender.
  4. Add in coconut milk, fish sauce and brown sugar. Stir to combine and simmer for 5 minutes.
  5. Serve in a large bowl topped with desired amount of cilantro, lime wedges and sriracha.