Options

Format:
Include:
PRINT
See more
Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Thai Chicken Coconut Soup (Tom Kha Gai)

This classic Thai chicken soup gets its rich flavor from quintessential Thai ingredients:  coconut milk, lemongrass, fresh ginger, lime juice, chile paste, basil and cilantro.

Sunset DECEMBER 2008

  • Yield: Serves 4
  • Total:20 Minutes

Ingredients

  • 1 can (14 oz.) coconut milk
  • 1 can (14 oz.) reduced-sodium chicken broth
  • 6 quarter-size slices fresh ginger
  • 1 stalk fresh lemongrass, cut in 1-in. pieces
  • 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
  • 1 cup sliced mushrooms
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • 1 teaspoon sugar
  • 1 teaspoon Thai chili paste
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh cilantro

Preparation

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 63%
  • Protein: 29g
  • Fat: 25g
  • Saturated fat: 19g
  • Carbohydrate: 7.2g
  • Fiber: 0.5g
  • Sodium: 484mg
  • Cholesterol: 79mg
advertisement

Go to full version of

Thai Chicken Coconut Soup (Tom Kha Gai) recipe

advertisement