Thai Chicken Coconut Soup (Tom Kha Gai)

This classic chicken and coconut soup gets its rich and dynamic flavor from quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chile paste, basil, and cilantro. While warming and thoroughly comforting, this dish comes together incredibly quickly. Of course, it's even better the next day after the flavors have had time to rest and fully meld within the thick and satisfying, savory-sweet broth. Just saying--doubling this recipe to guarantee leftovers wouldn't be a terrible idea.

Updated at: Thu, 17 Aug 2023 13:36:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories435.6 kcal (22%)

Total Fat32.5 g (46%)

Carbs10.5 g (4%)

Sugars2.9 g (3%)

Protein27.8 g (56%)

Sodium702.1 mg (35%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 14 ozcan coconut milk

1 x 14 ozcan reduced-sodium chicken broth

6 slicesfresh ginger

quarter - size

1 stalkfresh lemongrass

cut in 1 - in pieces

1 poundchicken breast

boned, skinned, or thighs, cut into 1 - in chunks

1 cupsliced mushrooms

1 tablespoonfresh lime juice

1 tablespoonthai fish sauce

or vietnamese, nuoc mam, or nam pla

1 teaspoonsugar

1 teaspoonthai chili paste

¼ cupfresh basil leaves

¼ cupfresh cilantro

Instructions

Step 1

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Step 2

Note: Nutritional analysis is per 1 1/2-cup serving.

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