Thai Coconut Chicken Soup Recipe

Recipe By Slurrp

Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a fragrant and creamy soup made with chicken, coconut milk, lemongrass, ginger, and lime. The soup is flavored with Thai spices and herbs, resulting in a delicious and comforting dish. This soup is perfect for a cold day or when you're craving something warm and flavorful. Serve it with steamed rice or crusty bread for a complete meal.

4.9
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6hr total
6hr total
Thai Coconut Chicken Soup
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ingredients serve

Ingredients for Thai Coconut Chicken Soup Recipe

  • 0.11 tablespoon Vegetable Oil
  • 0.33 cloves Cloves Garlic, Minced
  • 0.22 Stalks Lemongrass, Bruised
  • 0.11 inch Ginger, Sliced
  • 0.44 cup Chicken Broth
  • 0.11 can Coconut Milk
  • 0.22 tablespoon Fish Sauce
  • 0.11 teaspoon Sugar
  • 0.22 Chicken Breasts, Sliced
  • 0.89 ounce Mushrooms, Sliced
  • 0.22 tablespoon Lime Juice
  • 0.22 Thai Chili Peppers, Sliced
  • 0.03 cup Chopped Cilantro

Directions: Thai Coconut Chicken Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat vegetable oil over medium heat. Add minced garlic, lemongrass, and ginger. Cook until fragrant.
  • STEP 2.Add chicken broth, coconut milk, fish sauce, and sugar to the pot. Bring to a simmer.
  • STEP 3.Add chicken breast and mushrooms to the pot. Cook until the chicken is cooked through.
  • STEP 4.Stir in lime juice, Thai chili peppers, and cilantro. Taste and adjust the seasoning if needed.
  • STEP 5.Remove the lemongrass stalks and Thai chili peppers before serving.
  • STEP 6.Serve the Thai coconut chicken soup hot with steamed rice or crusty bread.

Cooking Tips

  • If you can't find lemongrass, you can substitute it with grated lemon zest for a similar flavor.
  • For a spicier soup, you can add more Thai chili peppers or a teaspoon of red curry paste.
  • Garnish the soup with additional cilantro and a squeeze of lime juice for extra freshness.

Storage and Serving

  • Leftover Thai coconut chicken soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the soup in a saucepan over medium heat and cook until warmed through.
  • Serve the reheated soup with steamed rice or crusty bread for a complete meal.
Nutrition
value
217
calories per serving
13 g Fat22 g Protein2 g Carbs3 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    22g
  • Carbs
    2g
  • Fiber
    3g

MacroNutrients

  • Carbs
    2g
  • Protein
    22g
  • Fiber
    3g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    47mg
  • Iron
    2mg
  • Vitamin A
    635mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    201mg
  • Selenium
    22mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp