Thai Tom Kha Gai Coconut Chicken Soup with Mushroom, Lemongrass and Coriander

Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor.

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4.3

3 reviews

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0.0 min
Dice the chicken breast make pieces of chicken bite-sized.
2.0 min
Slice mushrooms into quarters. Roughly chop the onion. Pound lemongrass and cut into inch long pieces
5.0 min
Finely chop the chilies. Mince the garlic and ginger.
7.0 min
Half the lime, zest 1/2 and squeeze juice into a cup. Chop the other 1/2 into segments and save for serving.
9.0 min
Add fish sauce, red curry paste, lime juice, ginger, garlic, chili, onion, lemongrass and basil to a large pan. Cook until fragrant and the ingredients start to soften.
10.0 min
Add the coconut milk, chicken stock and water.
11.0 min
Bring to a boil over high heat. Stir in chicken pieces and mushrooms.
15.0 min
Reduce heat to low-medium, cover pot and leave to simmer for 25-30 minutes.
40.0 min
Chop the coriander.
43.0 min
Remove from heat and discard basil leaves from the soup. Serve and garnish with coriander.