Thai Chicken Soup With Coconut (Tom Kha Kai)

READY IN: 50mins
msmia
Recipe by msmia

Silky texture & makes your kitchen "smell like Heaven" according to a friend of mine. Original recipe from "True Thai" Victor Sodsook

Top Review by Debbie R.

This was pretty good. Next time, I think I would use only two cups of chicken stock, and a chicken stock made from roasted bones for a deeper flavor. ETA: I increased this by one star because I made it too mild. I put in more of the seasonings today. It also had a chance for the flavors to meld overnight, and it was really good today. I still think I'd put in a little less stock, though.

Ingredients Nutrition

Directions

  1. Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
  2. Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
  3. Serve after removing ginger chunks & lemongrass pieces.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a