Thai Coconut Chicken Soup (Tom Kha Gai)
A bright, comforting Thai coconut chicken soup with lemongrass, ginger, lime, and cilantro.
Servings: 6 bowls
Ingredients
- 8 cups chicken stock
- 1/4 cup fresh cilantro chopped, plus more for garnish
- 3 tablespoons lime juice from about 2 limes
- 1 teaspoon kosher salt
- 1 tablespoon lemongrass paste Gourmet Garden brand recommended
- 1 tablespoon ginger paste Gourmet Garden brand recommended
- 1 serrano chili seeds removed and finely chopped
- 1 cup white button mushrooms sliced
- 3 cups cooked shredded chicken I used rotisserie chicken
- 14 ounces coconut milk about 1 can
- 1 tablespoon brown sugar
- cherry tomatoes halved, for topping
- fresh cilantro for garnish
- hot sauce optional, for serving
Instructions
- In a 6-quart Dutch oven or large stock pot, combine the chicken stock, chopped cilantro, lime juice, kosher salt, lemongrass paste, ginger paste, and chopped serrano chili. Stir to combine and bring to a boil over medium-high heat.
- Reduce the heat to a simmer and cook for 15 minutes to allow the flavors to infuse.
- Add the sliced mushrooms and shredded chicken to the pot, stir to combine, and simmer for 5 minutes, until the chicken is heated through and the mushrooms are tender.
- Stir in the coconut milk and brown sugar until smooth and fully combined; heat gently so the soup is warm but not boiling.
- Adjust seasoning if needed, then ladle into bowls and top with halved cherry tomatoes, additional cilantro, and hot sauce if desired.
Equipment
- Dutch oven or large stock pot
Notes
- Use chicken stock rather than broth for a richer flavor.
- If you dislike cilantro, parsley can be used though the flavor will change.
- Add the coconut milk slowly and off the heat to reduce the chance of curdling.
- Remove serrano seeds to reduce heat.
- Rotisserie chicken is a convenient option for shredded chicken.