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.
Nutrition Per Portion
- Calories
446
- Carbs
17.3g
- Fat
25.3g
- Fibre
3.8g
- Protein
39.2g
- Sugar
6.3g
-
Chicken Breast
-
Button Mushrooms
-
Brown Onion
-
Garlic
-
Lemongrass
-
Fresh Red Chilli
-
Coconut Milk
-
Chicken Stock
-
Water
-
Fish Sauce
-
Thai Red Curry Paste
-
Limes
-
Fresh Ginger
-
Basil Leaves
-
Fresh Coriander
|
Chicken Breast |
Button Mushrooms |
Brown Onion |
Garlic |
Lemongrass |
Fresh Red Chilli |
|
Coconut Milk |
Chicken Stock |
Water |
Fish Sauce |
Thai Red Curry Paste |
Limes |
|
Fresh Ginger |
Basil Leaves |
Fresh Coriander |
- Switch to timeline view
-
Step 1
Begin by prepping your ingredients: dice the chicken breast into bite-sized pieces, slice the mushrooms into quarters, roughly chop the onion, pound the lemongrass and cut into inch-long pieces, finely chop the chilies, and mince the garlic and ginger.
-
Step 2
Cut a lime in half. Zest one half of the lime and squeeze its juice into a cup. Chop the other half into segments and set aside for serving.
-
Step 3
In a large pan, combine the fish sauce, red curry paste, lime juice, ginger, garlic, chili, onion, lemongrass, and basil. Cook this mixture until it becomes fragrant and the ingredients start to soften.
-
Step 4
Stir in the coconut milk, chicken stock, and water. Bring the soup to a boil over high heat.
-
Step 5
Add the chicken pieces and mushrooms to the soup, then reduce the heat to low-medium. Cover the pot and leave the soup to simmer for 25-30 minutes.
-
Step 6
While the soup is simmering, chop the coriander.
-
Step 7
After the soup has finished simmering, remove it from the heat and discard the basil leaves. Serve the soup hot, garnished with the chopped coriander and lime segments on the side.
-
Ingredients
Chicken Breast
Roughly chopped
Button Mushrooms
Roughly chopped
Brown Onion
Roughly chopped Use 1/4 of the onion per person
Garlic
Minced
Lemongrass
Pounded
Fresh Red Chilli
Thinly chopped Use according to taste
Coconut Milk
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. Use 125ml of stock per person
Water
Fish Sauce
Thai Red Curry Paste
Limes
Half grated for zest and juiced, half sliced for serving (optional)
Fresh Ginger
Grated
Basil Leaves
Use in cooking but remove before serving
Fresh Coriander
Chopped for garnish
Reviews (3)
Ahmed Abdellatif Verified
Aaron Wolfe Verified
Rich Kerslake Verified
I think there is a line missing from the instructions between 7 & 9?