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Simple Dinners for Every Day

Coconut Chicken Soup

Coconut Chicken Soup Tom Kha Gai in a bowl with basil and rice and a spoon
  • Serves:4
  • Prep Time: 20 min
  • Cook Time: 20 min


  • 4 cups low sodium chicken stock
  • 1 (13.5 oz) can coconut milk
  • 8 thin slices of fresh ginger or galanga
  • 2 lemon grass stalks, tough outer portion removed, using only the tender portion, chopped into 2 inch pieces and slightly crushed with the back of a knife
  • 1/2 medium sweet onion, thinly sliced
  • 1 lb chicken breast, very thinly sliced (this can be easily accomplished if chicken is slightly frozen)
  • 1/2 lb crimini mushrooms, thinly sliced
  • 5 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tbsp red curry paste
  • 1/2 tsp salt
  • 2 limes, juiced (start with 1/4 cup add more to taste)
  • 1 Tbsp grated lime zest
  • 1/2 cup fresh basil leaves
  • chili paste (optional)
  • cooked white rice (optional)


  1. In a large soup pot combine the chicken stock, coconut milk, ginger, lemongrass, curry paste, sugar and onion and bring to a boil.
  2. Add the chicken, mushrooms and fish sauce. Reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes.
  3. Add the salt, lime juice, lime zest and basil and heat to just below boiling, about 3 minutes.
  4. Serve soup with white rice, additional basil and chili paste if desired.