Tom Kha Gai Thai Chicken Coconut Soup
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- Total time
- 30 min
- Serves
- 4
- Cuisine
- Asian
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 )
Steps
- 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.
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