Thai Coconut Chicken Soup Recipe (Tom Kha Gai)

Course: Soup

Cuisine: Thai

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: bowls

Calories: 378kcal

Healthy and easy-- what more could you want in a soup?

Heat the chicken stock, cilantro, lime juice, salt, lemongrass, ginger, and chili in a 6-quart dutch oven or large stock pot over medium-high heat. Stir to combine. Bring to a boil and then reduce to a simmer, cooking for 15 minutes
8 cups chicken stock, ¼ cup fresh cilantro, 3 tablespoons lime juice, 1 teaspoon kosher salt, 1 tablespoon lemongrass paste, 1 tablespoon ginger paste, 1 serrano chili
Add the mushrooms and chicken, stirring to combine. Simmer for 5 minutes, or until chicken is fully heated through.
1 cup white button mushrooms, 3 cups cooked and shredded chicken
Stir in the coconut milk and brown sugar, stirring until everything is fully combined and smooth.
1 tablespoon brown sugar, 14 ounces coconut milk
Simmer until ready to serve, topping with cherry tomatoes, cilantro, and hot sauce (optional)
Cherry tomatoes, Fresh cilantro, Hot sauce

I highly recommend using chicken stock over chicken broth in this recipe.
If you're not a fan of cilantro, you can try using parsley instead, but the flavor will be different.
Add the coconut milk slowly and off the heat to help prevent curdling.
Nutritional information does not include optional garnishes.

Storage: Store Thai coconut chicken soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.