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Epicurious

Tom Kha Gai (Chicken Coconut Soup)

4.0

(17)

Photo of Thai chicken coconut soup in a white bowl.

This silky, aromatic soup is a complete meal in a bowl.

Cooks' Note

This recipe has been updated to remove an offensive word for makrut lime, as a part of our archive repair project.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 stalks fresh lemongrass, tough outer layers removed
1 1" piece ginger, peeled
10 makrut lime leaves, or use 1 tablespoon lime zest and 1/4 cup lime juice
6 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
8 ounces shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1 13.5-ounce can coconut milk
2 tablespoons fish sauce
1 teaspoon sugar
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
Cilantro leaves with tender stems
Lime wedges

Preparation

  1. Step 1

    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 flavors are melded, 8-10 minutes. Strain broth into clean saucepan; discard solids.

    Step 2

    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.

    Step 3

    Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.

TagsSoupSoup/StewStewThaiSoutheast AsianAsianCoconut MilkMushroomVegetableChicken ThighChickenPoultryStarterDinnerGluten FreeDairy FreeEasyWeeknight MealsOne-Pot MealsSimmerBon Appétit

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