Description
A comforting and aromatic Thai Coconut Chicken Soup, also known as Tom Kha Gai, that is bursting with flavors of coconut, curry, and lime. This creamy soup is hearty with tender chicken, mushrooms, and veggies, perfect for a cozy meal.
Ingredients
Scale
Main Soup Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 pound boneless skinless chicken breasts, thinly sliced
Additional Ingredients:
- 1 cup mushrooms, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- juice of 1 lime
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or bok choy
- fresh cilantro, for garnish
- Thai basil (optional)
- lime wedges, for serving
- salt to taste
Instructions
- Heat Coconut Oil: In a large pot, heat coconut oil over medium heat.
- Saute Aromatics: Add onion and cook until softened. Stir in garlic and ginger.
- Add Curry Paste: Mix in red curry paste and cook until fragrant.
- Add Broth and Coconut Milk: Pour in chicken broth, bring to a simmer, then add coconut milk and chicken.
- Cook Chicken: Simmer until chicken is cooked through.
- Add Vegetables and Flavors: Stir in mushrooms, fish sauce, brown sugar, lime juice, and red bell pepper. Cook for a few minutes.
- Finish and Serve: Add spinach or bok choy, adjust seasoning, and serve hot with garnishes.
Notes
- For extra heat, add Thai chilies or more curry paste.
- Vegetarian option: Substitute chicken with tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
