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This Thai Coconut Chicken Soup, also know as om Kha Gai Soup, is full of amazing flavor. It is rich and creamy and has a bit of a tang to it.
My kids love Thai food. I usually play it pretty safe and order some type of chicken and cashew over rice dish but my children have a little more sophisticated taste than I do. Tessa introduced me to one of her favorite Tom Kha Soup also known as Thai Coconut Chicken Soup.
What is Tom Kha Gai Soup?
Tom Kha Gai basically translates to Chicken Soup and is a delicious Thai Coconut Chicken Soup. Because it is made with coconut milk, the soup is dairy free.
Soup Ingredients
- Coconut Milk. Be sure and use coconut milk, not coconut cream which is much heavier. You can use lite coconut milk if you prefer.
- Curry Paste. I used green curry paste and found it in the Asian aisle at the grocery store. Green curry is the mildest followed by yellow and red. If you prefer more heat in your soup use yellow or red.
- Chicken. Skinless, boneless chicken breasts that has been cooked. (see below for tips on cooking)
- Lime Juice. Traditionally this soup uses lemongrass but that can be hard to find so we have used lime juice to give it a similar flavor.
- Seasoning. Cilantro, Ginger (fresh), Sugar, Salt
- Soy Sauce. Use Fish sauce or Tamari for gluten free version.
- Vegetables. Carrots and mushrooms
- Chicken Broth
How to Make Thai Coconut Chicken Soup
- Heat oil in pan. Stir in ginger and curry paste and cook for 1 minute.
- Pour in 1/2 C of chicken broth and stir until the curry paste has dissolved
- Stir in remaining broth, soy sauce and sugar.
- Add in carrots and simmer until fork tender.
- Pour in coconut milk, chicken and mushrooms. Simmer for 5 minutes
- Add in lime juice, season with salt and add in cilantro before serving.
How To Make Shredded Chicken
- Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time. Find all the details here.
- Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
- Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.
Traditionally the soup is served with a side of sticky rice which you can add to the soup.
How to Make Sticky Rice
- Use a short or medium grain white rice.
- Rinse the rice in a strainer.
- Use a rice cooker or cook on the stove top.
- Add the rice to the water (2 cups rice to 3 cups water) and allow it to sit for 30 minutes before beginning to cook.
- Cook rice.
The soup has amazing flavor thanks to the curry paste, coconut milk, lime juice and some cilantro.
If you are looking for a delicious new soup to try with some fun new flavors Thai Coconut Chicken Soup is it. Even if you think you don’t like coconut, give it a try! The flavor is lovely and subtle.
For some other delicious Thai recipes try these:
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Thai Coconut Chicken Soup
Ingredients
- 1 Tbsp vegetable oil
- 1 Tbsp ginger fresh minced
- 5 Tbsp Thai green curry paste
- 6 cups chicken broth
- 3 Tbsp soy sauce or fish sauce for gluten free version
- 1 Tbsp light brown sugar
- 2 14 oz. coconut milk
- 2 chicken breasts skinless, boneless, cooked and thinly sliced into 1 inch strips
- 3 carrots peeled and sliced
- 1/2 lb. white mushrooms trimmed and sliced thin
- 3 Tbsp fresh lime juice
- salt to taste
- 1/3 cup cilantro leaves chopped
- 2 cups short grain white rice or medium grain
Instructions
- Heat oil in pan. Stir in ginger and curry paste and cook for 1 minute.
- Add in 1/2 C of chicken broth and stir until the curry paste has dissolved
- Add in remaining broth, soy sauce and sugar.
- Add in carrots and simmer until fork tender.
- Add in coconut milk, chicken and mushrooms. Simmer for 5 minutes
- Add in lime juice, season with salt and add in cilantro before serving.
Sticky Rice
- Rinse rice in a strainer.
- Place in pan or rice cooker in 3 C of water.
- Allow to sit for 30 minutes before cooking.
- In a pan, bring to a boil and then reduce heat to simmer. Cook until rice is done (will be sticky)
Tips & Notes:
Nutrition Facts:
Laura says
Wow, yum. I would be happy at any Thai restaurant if I ordered this soup. This goes into my recipe repertoire for cold winter nights and a possible cup of soup starter if we’re serving Thai when we entertain.
Terry Prince says
Was pretty amazing for a non-traditional version (minus the lemongrass and kefir lime leaves). I had been ill for about a week and was craving soup. Found this while looking at her chicken noodle soup and it was the thing I needed to help speed up my recovery! Thank you for sharing this recipe!!!