Tom Kha Gai (Chicken Coconut Soup)

Ingredients for Tom Kha Gai (Chicken Coconut Soup)

• 2 stalks fresh lemongrass, tough outer layers removed

• 1 1" piece ginger, peeled

• 10 kaffir lime leaves, or use 1 tablespoon lime zest and 60ml lime juice

• 1450ml low-sodium chicken broth

• 675g skinless, boneless chicken thighs, cut into 1" pieces

• 230g shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces

• 1 13.140g can coconut milk

• 2 tablespoons fish sauce

• 1 teaspoon sugar

• Chilli oil, coriander leaves with tender stems, and lime wedges (for serving)

• Coriander leaves with tender stems

• Lime wedges

How to make Tom Kha Gai (Chicken Coconut Soup)

Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4" pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavours are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.

Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar.

Divide soup among bowls. Serve with chilli oil, coriander, and lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.