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This Thai Coconut Chicken Soup is inspired by one of my favorite Thai soups, Tom Kha Gai. This version is super simple and I think it’s delicious!
Tom Kha Gai is a classic Thai coconut soup that’s both tangy and creamy. Traditional Tom Kha Gai is made with Thai ginger (galangal), Kaffir lime leaves, and Thai bird’s eye chilies. Since those are more speciality ingredients not readily available at my local grocery store, I’ve made a delicious version with simple ingredients I always seem to have on hand. I even used shredded chicken from a store bought rotisserie chicken but you could use a thinly sliced chicken breast that will cook quickly in the broth.
This simple Thai Coconut Chicken Soup recipe is a snap to make and easily satisfies my Thai soup cravings. Give it a try!
PrintThai Coconut Chicken Soup
Ingredients
- 1 – 1 1/2 C. shredded, cooked chicken breast (from a rotisserie chicken)*
- 2 cups chicken broth
- 1 14oz. can coconut milk
- 1 Tbls. lemongrass paste
- 1 Tbls. minced ginger paste
- 1/4 C. fresh lime juice (about 2 limes)
- zest from one lime
- 1 Tbls. Thai chili sauce (or more). Can use sliced Thai chilies if you have them.
- 1 small can sliced mushrooms, drained
- 2–3 tablespoons fish sauce (adjust to taste)
- 1–2 teaspoons coconut sugar (optional, but recommend)
Garnish:
- Fresh cilantro, chopped
- Green onions, sliced
Instructions
In small soup pot combine all ingredients and bring to a simmer. Continue to simmer for 10 minutes or so let flavors combine.
Serve hot garnished with cilantro and green onions. I even like to sprinkle on more coconut sugar.
Notes
*To use raw chicken breast: cut chicken into thin strips. Add chicken broth to soup pot and bring to boil. Reduce heat to medium-low and add chicken. Cook for 3-5 minutes until chicken is no longer pink. Then continue with adding the remaining ingredients and simmer as directed.
