Thai Coconut Chicken Soup

Creamy Thai coconut chicken soup made with tender chicken, coconut milk, ginger, and lime. An easy, flavorful Tom Kha Gai recipe perfect for weeknight dinners.

Course Soup

Cuisine Thai

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 411kcal

Author Leigh Anne Wilkes

Equipment

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 chopped

Sticky Rice

2 cups short grain white rice or medium grain
3 cups water

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, cooked, sliced 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)

Sticky Rice (optional)

Rinse the rice in a strainer
Add the rice to the water and allow it to sit for 30 minutes before beginning to cook.
Cook rice in rice cooker or on stove top according to package directions

Notes

Traditionally served with a side of sticky rice.
Use full-fat coconut milk for the best flavor. I always use full-fat coconut milk which creates a rich, creamy broth and gives the soup its signature silky texture. Light coconut milk can be used, but the soup won’t be quite as smooth and flavorful.
Don’t let the soup boil after adding coconut milk. Keep the soup at a gentle simmer once the coconut milk is added. Boiling can cause it to separate and affect the smooth texture of the broth.
Slice the cooked chicken thinly for tenderness. Cook the chicken before adding it to the soup. Cutting the cooked chicken into thin, bite-size pieces helps it absorb more of the delicious broth.
Balance the flavors to taste. Thai coconut soup is all about balance. Add extra lime juice for brightness, a splash of fish sauce for saltiness, or a pinch of brown sugar if you like a hint of sweetness.
Add herbs at the end. Fresh cilantro, basil, or green onions should be added just before serving to keep their flavor bright and fresh.
Gluten free version. If you would like to make this soup gluten free, substitute fish sauce or tamari for the soy sauce.

Nutrition