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

  • Paleo
  • Spicy
  • Keto
  • Thai
  • Contains Dairy
  • Chicken

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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by JustCook Team

JustCook Team Recipes

JustCook Team Recipes

Nutrition Per Serving

  • Calories 455
  • Carbs 18.4g
  • Fat 25.3g
  • Fibre 4.8g
  • Protein 40.2g
  • Sugar 7.3g

Reviews

4.5
4 reviews

Follow the recipe steps below or  or View in App

  • 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.

Chicken Breast
Roughly chopped
140.00 Grams
Button Mushrooms
Roughly chopped
50.00 Grams
Brown Onion
Roughly chopped Use 1/4 of the onion per person
1.00 Whole
Garlic
Minced
1.00 Clove
Lemongrass
Pounded
1.00 Whole
Fresh Red Chilli
Thinly chopped Use according to taste
1.00 Whole
Coconut Milk
100.00 Millilitres
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. Use 125ml of stock per person
125.00 Millilitres
Fish Sauce
25.00 Millilitres
Thai Red Curry Paste
15.00 Grams
Limes
Half grated for zest and juiced, half sliced for serving (optional)
1.00 Whole
Fresh Ginger
Grated
4.00 Grams
Basil Leaves
Use in cooking but remove before serving
1.00 Sprigs
Fresh Coriander
Chopped for garnish
5.00 Grams

Pantry Ingredients

Water
Water
75.00 Millilitres

Reviews

4.5
4 reviews

Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

Very big portion)) But I think its little bit spicy, but so yummy

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5 out of 5 stars
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Ease of cooking
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4 out of 5 stars
Taste
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4 out of 5 stars
Taste
Portion Size
Ease of cooking

I think there is a line missing from the instructions between 7 & 9?

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