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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

Ingredients

  • 4 cups chicken stock
  • 1 (13.5-ounce) can full fat coconut milk
  • 8 thin slices of fresh ginger or galangal
  • 6 (2-inch) pieces lemongrass, tough outer parts removed, and slightly crushed with the back of a knife
  • 1 tablespoon red curry paste
  • 2 tablespoons granulated sugar
  • ½ medium sweet onion, thinly sliced
  • 1 pound boneless, skinless chicken breast, very thinly sliced (see Note)
  • ½ pound cremini mushrooms, trimmed, thinly sliced
  • ¼ cup fish sauce
  • ½ teaspoon sea salt
  • 2 teaspoons grated lime zest
  • ¼ cup fresh lime juice (from 4 limes)
  • ⅓ cup fresh basil leaves, plus more for serving
  • Cooked white rice (optional)
  • Chili paste, such as Sambal Oelek or red pepper flakes, for serving (optional)

Method

  1. In a large pot over medium-high heat, 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-low, and simmer until the chicken is white and firm, about 4 minutes.

  3. Add the salt, lime zest, lime juice and basil and simmer until the basil is wilted, about 3 minutes.

  4. Serve the soup over white rice with additional basil and chili paste, if using.


Note: Chicken breast can be easily sliced thin, if chicken is slightly frozen.