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This Tom Kha Gai Soup, also known as Thai Coconut Chicken Soup, is full of amazing flavor. It is rich and creamy and has a bit of a tang to it.
Thai Coconut Chicken Soup
My kids love Thai food. Â 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. Â 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 Tom Kha 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.
How to Serve Tom Kha Soup
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. Â
- Rinse the rice in a strainer. Â
- 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. Â
- 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.
Frequently Asked Questions
There isn’t really an herb blend that’s a direct substitute for Herbes de Provence. You can make your own by using a few pinches of the following:Â thyme, rosemary, savory, basil, lavender, fennel and marjoram.
Fresh fruit, nuts, chocolate, toasted coconut, granola, drizzle of honey. See above for a complete list.
For some other delicious Thai recipes try these:
Be sure and follow me over on You Tube for weekly cooking demos.
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:
Dani says
Hi! What step do I cook the chicken from raw?
Leigh Anne Wilkes says
The chicken is added into the soup already cooked. You can use precooked, shredded or diced chicken. I will clarify that in the recipe.
Martha B says
I found lemongrass paste in my store. Any idea how much I would use?
Randee says
Merry Christmas! Just made the soup today, WOW!!! It turned out wonderful,
so authentic tasting. We used Jasmine rice & followed your instructions.
This recipe is a keeper, I will make it again (and again!)
Thank you Leigh Anne, I’m impressed with your website & your recipes,
I can’t wait to try them all out!
Leigh Anne says
Randee, I am so glad you loved it. I just made it again last week for a luncheon and it was a big hit. Thanks for letting me know!
Tiffany says
Yum! I can’t wait to try it. Can light coconut milk be substituted for regular or should I stick with the regular coconut milk? Thanks!
Leigh Anne says
Light would probably be fine – enjoy!
Heidi says
Any suggestions for how to make this soup Thai-hot or spicy?
Leigh Anne says
You could use a hotter curry paste.