Our Favorite Chicken and Coconut Soup - Thai Style

Recipe by beckas
READY IN: 45mins




  • Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
  • Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
  • Add the chicken stock, fish sauce, and sugar and bring to a boil.
  • Reduce heat to low and simmer for about 15 minutes.
  • Slice the baby corn vertically into four pieces so that the corn resembles small strips.
  • Add the corn to the pot and simmer for 10 minutes.
  • Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
  • Simmer until the chicken is no longer pink, about 5 to 10 minutes.
  • Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
  • I usually add one more TBS of sugar.
  • Serve the soup garnished with cilantro leaves.
  • Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
  • Simply warm the soup back up and stir to blend.