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Thai Coconut Chicken Soup

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A warm and comforting Thai Coconut Chicken Soup, also known as Tom Kha Gai, filled with vibrant flavors and herbs.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 can (13.5 oz) coconut milk
  • 8 oz shitake or oyster mushrooms, sliced
  • 1 lime, juiced
  • 2 stalks lemongrass, sliced
  • 1 inch fresh ginger, sliced
  • 3 cloves garlic, minced
  • Fresh cilantro, for garnish
  • Fresh chili peppers, sliced (optional)

Instructions

  1. Prep your ingredients: Start by slicing your chicken, mushrooms, and ginger. Mince garlic and cut the lime in half.
  2. Sauté aromatics: In a large pot over medium heat, add a splash of oil. Once hot, add minced garlic, ginger, and sliced lemongrass. Sauté for about 2 minutes until fragrant.
  3. Cook the chicken: Toss your sliced chicken into the pot, stirring until it’s no longer pink (around 5 minutes).
  4. Add coconut milk: Slowly pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
  5. Incorporate mushrooms: Add in your mushrooms and let it simmer for about 10 minutes until everything is cooked through and tender.
  6. Season it up: Stir in fresh lime juice and salt to taste.
  7. Garnish: Once off the heat, ladle into bowls and finish with fresh cilantro.
  8. Serve & enjoy: Gather your friends around, and serve it piping hot.

Notes

This soup holds up beautifully in the fridge for up to 3 days.

Nutrition

Keywords: Thai Soup, Coconut Chicken Soup, Comfort Food

Find it online: https://peakplatter.com/thai-coconut-chicken-soup/