1/1 Photo of Our Favorite Chicken and Coconut Soup - Thai Style
My husband and I love Tom Kha Gai and have tried it at many Thai restaurants. We prefer Thai soup that we can distinctly taste spicy, sour, and sweet flavors. After many attempts, I think that I've finally come up with a really good recipe. I started with a recipe from the "The Best Recipe, Soups and Stews" cookbook and then modified it so that the flavor and ingredients closely match that of a soup that our favorite Thai restaurant serves. Now we can have delicious Tom Kha Gai without having to go out to eat. Part of the uniqueness of this recipe is that the ginger and lemon grass are finely minced as opposed to being left whole as in traditional Thai soup. The good thing about this is that you don't have to "fish out" ingredients while eating the soup.
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Units: US | Metric
- 1 tablespoon oil
- 1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)
- 2 tablespoons fresh ginger (peel and finely mince)
- 1 clove garlic, finely minced
- 1 small onion, sliced vertically to form thin strips
- 2 tablespoons Thai red curry paste (I use Maesri brand)
- 2 tablespoons tom kha paste or 2 tablespoons tom yum paste
- 6 cups chicken stock
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 (14 ounce) cans unsweetened coconut milk
- 1/2 teaspoon red pepper flakes
- 1 dash Asian chili sauce (I use Sriracha brand)
- 1 -2 boneless skinless chicken breast, sliced into thin strips
- 1 cup fresh mushrooms, sliced
- 1 tomato, chopped
- 1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's)
- 3 tablespoons fresh lime juice
- cilantro leaf (to garnish)
- 1Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
- 2Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
- 3Add the chicken stock, fish sauce, and sugar and bring to a boil.
- 4Reduce heat to low and simmer for about 15 minutes.
- 5Slice the baby corn vertically into four pieces so that the corn resembles small strips.
- 6Add the corn to the pot and simmer for 10 minutes.
- 7Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
- 8Simmer until the chicken is no longer pink, about 5 to 10 minutes.
- 9Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
- 10I usually add one more TBS of sugar.
- 11Serve the soup garnished with cilantro leaves.
- 12Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
- 13Simply warm the soup back up and stir to blend.
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Nutritional Facts for Our Favorite Chicken and Coconut Soup - Thai Style
Serving Size: 1 (374 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 352.6
- Calories from Fat 240
- Total Fat 26.7 g
- Saturated Fat 20.4 g
- Cholesterol 14.8 mg
- Sodium 820.0 mg
- Total Carbohydrate 21.2 g
- Dietary Fiber 1.1 g
- Sugars 8.6 g
- Protein 11.6 g
The following items or measurements are not included:
Thai red curry paste
tom kha paste
Asian chili sauce