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Tom Kha Gai Thai Chicken Coconut Soup

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LIZ DELLA CROCE

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A Thai takeout classic, you won’t believe how easy it is to make the fresh and fragrant Thai chicken coconut soup, Tom Kha Gai, at home!

Tom Kha Gai Thai Chicken Coconut Soup with lime


Growing up we would frequently go out for Thai food both locally or while traveling. Without fail, my mom would always order Tom Kha Gai, a Thai Chicken Coconut Soup. We love eating and cooking Asian food in our house which is why I’ve shared hundreds of VietnameseJapanese, Thai, and Chinese inspired recipes with you all over the years. Well balanced, vegetable forward and full of bright flavors, authentic Asian food is often quite healthy and nutritious.

Made with creamy coconut milk and fragrant aromatics such as ginger and lemongrass, this soup is satisfying, comforting and perfectly balanced.

Sweet, spicy, salty and sour, it is everything I look for in a perfect bowl of soup. For added meatiness and umami flavor, sliced mushrooms are added to the broth along with shredded chicken.

Any type of shredded cooked chicken will work – whether it’s leftover chicken from earlier in the week or a rotisserie that I grabbed during the day, this soup is meant to be easy and effortless.

No lemongrass? No problem! Add a few thinly sliced pieces of lemon peel and remove before serving.

Speaking of serving, be sure to garnish with fresh cilantro to serve. The bright, fresh herbs will complement the sweet and creamy soup perfectly.

Your spoon is waiting.

Tom Kha Gai Thai Chicken Coconut Soup

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A Thai takeout classic, you won't believe how easy it is to make the fresh and fragrant Thai chicken coconut soup, Tom Kha Gai, at home!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves4
CourseDinner, Main Dish, Soup
Calories375

Ingredients
  

  • 4 cups chicken broth low sodium
  • 14 ounces Thai style coconut milk
  • 2 tablespoons fresh ginger minced
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sambal oelek optional
  • 1 teaspoon sugar
  • cilantro optional garnish
  • 1 stalk lemongrass
  • 1 cup mushrooms thinly sliced
  • 2 cups shredded chicken such as rotisserie
  • salt and pepper to taste

Instructions
 

  1. Using the back of a chef's knife, gently pound the lemongrass to release the juices and tenderize it a bit. Cut into 1-inch pieces and set aside.
  2. In a large soup pot, whisk together chicken broth, coconut milk, ginger, fish sauce, lime juice, chile paste, sugar and lemongrass. Bring to a boil then reduce to a simmer.
  3. Add the chicken and mushrooms and simmer for 20 minutes. Check for seasoning and add salt and pepper to taste. Garnish with cilantro to serve.

Nutrition

Serving: 12oucesCalories: 375kcalCarbohydrates: 10gProtein: 22gFat: 29gSaturated Fat: 22gCholesterol: 53mgSodium: 1283mgPotassium: 740mgFiber: 2gSugar: 5gVitamin A: 29IUVitamin C: 21mgCalcium: 38mgIron: 3mg

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Want more delicious Asian inspired recipes? Check out my Pinterest board! And if your looking for more recipes like this, try my Pho-Inspired Chicken Soup!


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