Tom Kha Gai (Thai Coconut Chicken Soup)
User Reviews
5.0
6 reviews
Excellent
Tom Kha Gai (Thai Coconut Chicken Soup)
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Tom Kha Gai is a creamy, fragrant Thai coconut chicken soup that's surprisingly simple to make! The perfect balance of tangy, spicy, and savory Thai flavors makes it a go-to comfort dish. Whether you're making it for a cozy weeknight meal or a special gathering, this dish will have everyone asking for seconds!
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Ingredients
- 1 pound boneless, skinless chicken breasts cut into thin bite-sized slices
- 2 Tablespoons fish sauce divided
- 1 Tablespoon coconut oil
- 2 shallots thinly sliced
- 3 cups chicken stock
- 1 can full-fat coconut milk
- 2 teaspoons red curry paste
- ½ teaspoon kosher salt + more to taste
- ¼ teaspoon black pepper
- 1 teaspoon granulated sugar
- zest of 1 lime
- 3 inches fresh ginger thinly sliced
- 2 stalks lemongrass top trimmed off, pounded and cut into 2-inch pieces
- 4 ounces white mushrooms sliced
- 2 medium tomatoes cut into wedges
- 2-3 Thai red chili peppers thinly sliced
- Juice of 1 lime + more to taste
- ¼ cup chopped cilantro
- rice for serving (optional)
Instructions
- Place the sliced chicken in a bowl with half the fish sauce and let it marinade while you make the soup.
- In a large soup pot melt the coconut oil and sauté the shallots for 3-4 minutes. Add the chicken stock, coconut milk, the other tablespoon of fish sauce, red curry paste, salt, pepper, sugar, ginger, lime zest, ginger, and lemongrass and bring to a boil. Reduce heat to a simmer and cook for 5 minutes.
- Add the chicken (and any fish stock from the marinating bowl), mushrooms, tomatoes, and peppers. Simmer for 2-3 minutes. Just till the chicken is cooked through. This shouldn’t take long if you cut the chicken thin.
- Squeeze the lime juice in, stir, and taste. Add more salt or lime juice, to taste.
- Serve with a side of rice or rice directly in the bowl. Sprinkle cilantro on top and another squeeze of lime, if desired.
Notes
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Tom Kha Gai freezes well! Store in a freezer-safe container for up to 2 months.
- Reheat: Gently warm on the stove or microwave. Add a little broth if the soup thickens too much after being stored.
- Make Ahead: Prepare the broth in advance, refrigerate, and add the chicken and veggies when ready to serve for fresh flavor every time.
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
21g
(7%)
Protein
33g
(66%)
Fat
30g
(46%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
78mg
(26%)
Sodium
1408mg
(59%)
Potassium
1254mg
(36%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1235IU
(25%)
Vitamin C
49mg
(54%)
Calcium
56mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 21g | 7% |
| Protein | 33g | 66% |
| Fat | 30g | 46% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 1408mg | 59% |
| Potassium | 1254mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 49mg | 54% |
| Calcium | 56mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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