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
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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 |
-
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
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5.0 min
Finely chop the chilies. Mince the garlic and ginger.
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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.
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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.
-
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
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Reviews (3)
Ahmed Abdellatif Verified
Aaron Wolfe Verified
Rich Kerslake Verified
I think there is a line missing from the instructions between 7 & 9?