Tom Kha Gai (Thai Coconut Chicken Soup) Recipe | Yummly

Tom Kha Gai (Thai Coconut Chicken Soup)

Kacie Kraft: "Everyone liked it. Added bell pepper and 2 tsp Th…" Read More
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  • 2 stalks lemongrass (fresh, tough outer layers removed)
  • 2 tablespoons fresh ginger (grated, or finely-chopped)
  • 1/4 cup fresh lime juice (or 10 kaffir lime leaves*)
  • 6 cups chicken stock (good-quality )
  • 4 green onions (thinly-sliced with the white and green parts separated)
  • 2 cups chicken (cooked shredded)
  • 8 ounces shiitake (white, or oyster mushrooms, or you could use a combination of your favorites, sliced)
  • 27 ounces coconut milk
  • 2 tablespoons fish sauce
  • 3 teaspoons coconut sugar (to taste, or use another favorite sweetener)
  • fresh cilantro
  • red chiles
  • lime wedges
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    NutritionView More

    Sodium28% DV670mg
    Fat40% DV26g
    Protein39% DV20g
    Carbs8% DV23g
    Fiber16% DV4g
    Calories390Calories from Fat230
    Total Fat26g40%
    Saturated Fat21g105%
    Trans Fat
    Calories from Fat230
    Total Carbohydrate23g8%
    Dietary Fiber4g16%
    Vitamin A4%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Kacie Kraft 4 months ago
    Everyone liked it. Added bell pepper and 2 tsp Thai chili paste, simmered in yellow onion instead of green, and used lemongrass paste instead of stalk. Cilantro, lime, and sriracha garnish are musts.
    Num Num 4 months ago
    Don’t skip out on the the best chicken stock!
    Claudia a year ago
    Didn’t turn out as good as the soup we had in that Thai restaurant in Sydney but still really nice!
    Denise Granger a year ago
    It turned out really good.
    Laurie Mushlitz 2 years ago
    I loved it but I would recommend doubling the lime and adding spice! My family loved it. I also added carrots !
    so good! definitely add the thai chilli. just one one dried one is plenty. very fast and can easily be made vegetarian. no need to strain the broth if ypu can remove the lemongrass or let it sink to the bottom.
    Dawn 2 years ago
    Delicious! I boiled the chicken and used the water as the broth. Also added red and yellow peppers for girth. Will definitely make again!
    Rebekah Hudson 2 years ago
    Perfectly balanced!!!
    Dana Miller 2 years ago
    Very good! Added chilli paste, basmati rice and diced carrots.
    Hi 2 years ago
    Amazing u have to make sure to use the lemongrass made it twice once with and once without and definately there is a difference in taste
    Enid Derricott 2 years ago
    Loved it!! This soup is amazing! Next time I’m gonna have to triple the recipe!
    Donna Howard 2 years ago
    Great.. needed a little more chilly
    Crichton 3 years ago
    Was great. I was catering for a vegie so i used veg stock and extra mushrooms and a few sweet yellow/red peppers. Will defo have again (big hit)
    kevin chapman 3 years ago
    Fantastic. People went back for seconds. I would have preferred a bit more heat, so I will add some chilli to the base mixture next time. Loved it
    Caroline 3 years ago
    This turned out incredibly delicious!
    . 3 years ago
    so good! i modified mine a bit and added radishes, yellow and red pepper and bok choy. everyone loved it.
    Adela Shikatani 3 years ago
    Quick and easy. Had me hunting for lemongrass but it was worth it. I made the chicken stock and added more lime juice. Definitely better with a spicy kick so have some hot peppers handy.
    Emily Kegel 3 years ago
    Soooo good! Followed it exactly but boiled a chicken breast in the water to make the broth. Toppings were cilantro, red pepper, peanuts (yum!), greens of the green onion, lime, and added vermicelli noodles, so good!!
    Amber Dillon 3 years ago
    my friends loved it! Was a great "pick me up"
    Jennifer Koval 3 years ago
    Great!! Lite, since I used lite coconut milk, and citrusy. The broth is the best part.
    Lindsay S. 3 years ago
    Really liked this - I added mushrooms and asparagus and the zest of a lemon as didn't find it lemony enough for my taste. Will definitely make again, and add some chillis :)
    Renae S. 3 years ago
    I made a light version with Lite coconut milk, I added about 3 TB thin sliced red bell pepper, 1-1/2 TB Thai Chili Garlic Sauce, a pinch of red pepper flakes. I used white mushrooms, 2 cans Kirkland chicken breast, 2 teaspoons granulated sugar, 2 TB lemongrass from a tube, salt, and pepper to taste. Everything else was the same. Added cilantro and green onions on top. Only about 215 calories per 1-1/2 cups and DELICIOUS!
    Bernal Georgina 3 years ago
    👍🏽 great! I added rice noodles, red peppers and spinach!
    Noemie 4 years ago
    Really good recipe. Followed as written. I used dried kaffir leaves I found on amazon since I can't find them fresh. Tasted just like the soup I buy at my restaurant and it was really fast to make.
    Sherry Z. 4 years ago
    I love it! I tried this recipe and it tasted exactly like the one I had in the local Thai restaurant!
    Tom S. 5 years ago
    This is really good! I substituted cooked ground chicken for shredded and used a 32 oz box of coconut cream. one box of organic chicken stock with a cup and a half of homemade turkey bone broth I had in the freezer, and the juice of a whole lime. Will definitely want to have this again!
    Amanda j. 5 years ago
    I really enjoyed this recipe. It was quite easy. Next time, I think I'd back off on the coconut milk just a tad and add a bit more lime juice. Other than that, it was great!