TOM KHA GAI (Coconut Chicken Soup)
Tom Kha Gai is one of the easiest, quickest, yet most FLAVORFUL soups you will ever taste! It is light yet creamy, sweet yet tart, salty and citrusy and bursting with layer upon layer of fantastic flavor. It is naturally gluten free and can be made vegetarian and vegan as well. Its rich, complex broth is made with coconut milk, lemongrass, ginger or galangal, garlic, chiles, lime juice, fish sauce and cilantro along with tender chicken and mushrooms. It can be served as a main course or appetizer, with or without rice, reheats beautifully and is belongs on your table TODAY!
Servings Prep Time
6as an appetizer/ 2-4 as entree; 10minutes
Cook Time
20minutes
Servings Prep Time
6as an appetizer/ 2-4 as entree; 10minutes
Cook Time
20minutes
Tom Kha Gai (Chicken Coconut Soup)
Ingredients
  • 1tablespoon coconut oil
  • 1tablespoon Thai red chili paste
  • 1/4-1/2teaspoon red pepper flakes
  • 5 garlic cloves, minced
  • 1pound chicken thighscut into thin strips
  • 4cups chicken stock
  • 3 bay leaves**OMIT if using galangal and not ginger**
  • 1 3-inch piece galangal or gingersliced into 1/2 pieces(no need to peel)
  • 3 stalks lemongrass*
  • 1teaspoon dried basil
  • 1teaspoon salt
  • 1/4teaspoon pepper**OMIT if using galangal and not ginger**
  • 113 oz. can, can quality coconut milk (I like Chaokoh)
  • 2tablespoons Thai fish sauce
  • 2tablespoons brown sugar
  • 3-4tablespoons lime juiceto taste
  • 8oz mushrooms, sliced
  • 1 red bell pepper, chopped
  • Siracha/hot chili sauceto taste
  • lemon juiceto taste
  • Salt and freshly ground black pepper
Garnish
  • cilantro
  • green onions
  • fresh basil
  • lime juice
Instructions
  1. Heat 1 tablespoon coconut oil over medium high heat. Add red chili paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
  2. Add chicken stock, bay leaves (if using ginger), galangal or ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
  3. Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.
  4. When ready to serve, ladle out lemongrass stalks, bay leaves and galangal/ginger chunks.
  5. Taste and add additional salt, pepper, lemon juice and Sriracha to taste.
  6. Garnish individual bowls with fresh cilantro, green onions, fresh basil and fresh lime juice.
Recipe Notes

*Lemongrass is usually located next to the fresh ginger. To prepare lemongrass, cut the bottom tough end off and remove the tougher outer layer. Cut stalks into sections small enough to fit into your pot. You will remove them before serving.