Best 13 Thai Coconut Chicken Soup Recipes

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Indulge in the tantalizing flavors of Thailand with this delectable Thai Coconut Chicken Soup recipe collection. Discover a symphony of aromatic and flavorful soups that capture the essence of Thai cuisine. Embark on a culinary journey through recipes that range from the classic Tom Kha Gai, a coconut milk-based soup infused with galangal, lemongrass, and kaffir lime leaves, to the spicy and robust Tom Yum Gai, featuring a zesty blend of chili peppers, lemongrass, and galangal.

Prepare to be delighted by the authentic flavors of Tom Kha Hed, a rich and creamy mushroom soup elevated with coconut milk and the earthy notes of mushrooms. Experience the soothing and restorative properties of Khao Soi, a northern Thai coconut curry noodle soup bursting with flavors and textures.

Explore the vibrant street food culture of Thailand with the irresistible Gaeng Daeng Gai, a red curry chicken soup that packs a flavorful punch. Discover the unique and delectable flavors of Phanaeng Curry, a rich and aromatic curry soup that combines the perfect balance of sweet, salty, and spicy notes.

Whether you're a seasoned cook or a culinary novice, this collection of Thai Coconut Chicken Soup recipes offers something for every palate. Immerse yourself in the vibrant flavors of Thailand and let your taste buds embark on an unforgettable journey.

Let's cook with our recipes!

SPICY THAI COCONUT CHICKEN SOUP



Spicy Thai Coconut Chicken Soup image

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It's so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 6 servings (2 quarts)

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 tablespoons cornstarch
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 can (13.66 ounces) light coconut milk
1 carton (32 ounces) chicken broth
2 cups thinly sliced Chinese or napa cabbage
1 cup thinly sliced fresh snow peas
Thinly sliced green onions
Lime wedges

Steps:

  • Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot., In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes., Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

Nutrition Facts : Calories 244 calories, Fat 14g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 1017mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

THAI COCONUT CHICKEN SOUP



Thai Coconut Chicken Soup image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 22

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns
3 kaffir lime leaves, fresh or dried, hand torn
2 small Thai chiles, halved lengthwise
2 cloves garlic, crushed
One 3-inch piece fresh ginger, peeled and cut into 4 chunks
1 stalk lemongrass (white part only), cracked open with the flat side of a knife
1 1/2 cups shredded cooked chicken
One 13-ounce can unsweetened coconut milk
One 8-ounce can straw mushrooms, rinsed
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
Juice of 4 limes
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
  • For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
  • Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

THAI COCONUT CHICKEN CURRY SOUP



Thai Coconut Chicken Curry Soup image

Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses. If you're looking to clear congestion, add a few slices of fresh jalapeno to the stock mixture while it simmers. Remember to saute the chicken just until no longer pink, otherwise the pieces may become tough in the finished soup.

Provided by Doug Mella

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 50m

Yield 5

Number Of Ingredients 14

1 tablespoon canola oil
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
2 tablespoons green curry paste
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
½ cup water
1 (1 inch) piece peeled fresh ginger
2 tablespoons fresh lime juice
1 bunch cilantro, stems and sprigs separated
1 cup diagonally sliced fresh snow peas
3 ounces uncooked brown rice vermicelli noodles
1 lime, cut into wedges

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add minced ginger and garlic; saute for 1 minute. Stir in curry paste and cook for 1 minute. Add chicken and cook for 3 minutes, stirring occasionally. Add stock, coconut milk, water, ginger piece, lime juice, and 1/4 cup cilantro stems. Bring to a simmer and cook for 10 minutes.
  • Discard ginger piece. Stir in snow peas and noodles. Cook until noodles are tender, about 3 minutes. Top with cilantro sprigs and serve with lime wedges.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 21.3 g, Cholesterol 48.4 mg, Fat 15.3 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.3 g, Sodium 244.9 mg, Sugar 1.6 g

THAI CHICKEN AND COCONUT MILK SOUP



Thai Chicken and Coconut Milk Soup image

Provided by Food Network

Number Of Ingredients 11

6 cups chicken stock
Zest of 3 large limes
Zest of 3 large lemons
6 heaping tablespoons coarsely chopped fresh ginger root
3 hot green chiles, halved and seeded (preferably jalapeno)
3/4 cup chopped cilantro stems and roots, washed carefully
3/4 pound boneless, skinless chicken breast, half-frozen
3 tablespoons lime juice
1 tablespoon sugar
1 tablespoon Nam Pla, bottled Thai fish sauce
Finely chopped scallion and cilantro leaves, for garnish

Steps:

  • Place the chicken stock in a heavy-bottomed pot over high heat. Add the lime peel, lemon peel, ginger root, green chiles, and the cilantro stems and roots. Bring to a boil, turn down to a simmer and cook until reduced to 3 cups. Press occasionally on the solids with a wooden spoon to release flavor. Working with a sharp knife, cut the chicken breasts into broad slices, as thin as possible. Salt lightly, and reserve in refrigerator. When broth is reduced, strain into a measuring cup. Press on the solids in the strainer with a wooden spoon. Place the coconut milk in the soup pot over medium heat. Slowly stir in the reduced broth. Warm rapidly but do not allow to boil (otherwise the coconut milk will separate). When the soup is just below the boiling point, add the chicken slices. Remove from heat after 30 seconds (or when the chicken is just cooked through). Just before serving, mix together the lime juice and sugar in a small bowl. Blend in the fish sauce. Pour mixture into hot soup, season to taste and garnish soup with a little bit of chopped scallion and cilantro leaves. Yield: 6 first-course servings.
  • Optional step: If your soup has curdled a bit, or if you'd like a fluffier texture in the soup, before you add the chicken, place the soup in a blender at high speed for 30 seconds. Then return to pot, add chicken and proceed as before. As an appetizer: Looks lovely served individually in six wide, shallow soup bowls. Great starter for many kinds of meals, not just Thai. As a main course: By doubling the amount of chicken and keeping the same amount of liquid, you convert this soup practically into a stew. The six wide, shallow bowls still work well; place a half-cup of steamed white rice to one side in each bowl, then divide the soup/stew among the bowls. Serve a tomato salad on the side that has been dressed with lime juice, sugar, fish sauce, and topped with chopped peanuts and minced cilantro. If you can get the Thai ingredients: for the lime and lemon peel, substitute 3/8 cup Keffir lime leaves, 2 lemon grass stalks chopped, 3 thick slices dried galanga root.

TOM KHA KAI - THAI COCONUT/CHICKEN SOUP



Tom Kha Kai - Thai Coconut/Chicken Soup image

When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.

Provided by Carolyn Haas

Categories     Chicken Soups

Time 30m

Number Of Ingredients 12

2 c chicken broth
2 c coconut milk (can use lite, just don't use coconut cream!)
6 slice galangal (can sub fresh ginger)
2 stalk(s) lemon grass
5 kaffir lime leaves
8 oz chicken breast, sliced thin
3 Tbsp fish sauce
2 Tbsp sugar
1/2 c lime juice
1 tsp red thai chili paste
1/4 c cilantro, torn
3-5 thai chilis (can use jalapeno or other hot chili instead)

Steps:

  • 1. Cut lower portion of lemon grass into 1 inch lengths and crush. Tear kaffir lime leaves in half. Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
  • 2. Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
  • 3. Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers.
  • 4. NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen. I've also used minced lemon grass in a tube from the produce section. Powdered galangal is available, too. Fresh is better, of course!

OPRAH'S THAI CHICKEN COCONUT CURRY SOUP



Oprah's Thai Chicken Coconut Curry Soup image

Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please. Courtesy Rori Trovato

Provided by Sayster

Categories     Thai

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

4 cups chicken stock
5 garlic cloves, peeled and cut into large chunks
2 -3 tablespoons fresh ginger, peeled and cut into large chunks
1 tablespoon green curry paste
2 teaspoons coriander seeds
1 teaspoon cumin seed
1/2 teaspoon black peppercorns
3/4 cup cilantro leaves and stems, plus additional
1/2 cup chopped fresh cilantro leaves, for garnish, loosely packed
1 cup unsweetened coconut milk
3/4 cup shallot, thinly sliced
1 cup sliced mushrooms
1 boneless chicken breast, cut into 1/4-inch strips
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 teaspoons brown sugar
1 jalapeno, sliced into rings (optional)
1 tomatoes, small, seeded and diced, for garnish
1/2 cup coconut flakes, freshly shaved and toasted, for garnish

Steps:

  • In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
  • Bring to a boil; reduce heat and simmer 30 minutes.
  • Strain broth over a bowl through a fine-mesh sieve; discard solids.
  • Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
  • Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
  • In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
  • Garnish with tomato, coconut shavings and cilantro; serve hot.

Nutrition Facts : Calories 361.6, Fat 21.7, SaturatedFat 15.1, Cholesterol 30.4, Sodium 1102.1, Carbohydrate 27, Fiber 1.6, Sugar 11.7, Protein 17.6

OUR FAVORITE CHICKEN AND COCONUT SOUP - THAI STYLE



Our Favorite Chicken and Coconut Soup - Thai Style image

My husband and I love Tom Kha Gai and have tried it at many Thai restaurants. We prefer Thai soup that we can distinctly taste spicy, sour, and sweet flavors. After many attempts, I think that I've finally come up with a really good recipe. I started with a recipe from the "The Best Recipe, Soups and Stews" cookbook and then modified it so that the flavor and ingredients closely match that of a soup that our favorite Thai restaurant serves. Now we can have delicious Tom Kha Gai without having to go out to eat. Part of the uniqueness of this recipe is that the ginger and lemon grass are finely minced as opposed to being left whole as in traditional Thai soup. The good thing about this is that you don't have to "fish out" ingredients while eating the soup.

Provided by beckas

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

1 tablespoon oil
1 stalk lemongrass (remove outer sheath and finely mince the bottom 3 inches of the stalk)
2 tablespoons fresh ginger (peel and finely mince)
1 clove garlic, finely minced
1 small onion, sliced vertically to form thin strips
2 tablespoons Thai red curry paste (I use Maesri brand)
2 tablespoons tom kha paste or 2 tablespoons tom yum paste
6 cups chicken stock
3 tablespoons fish sauce
2 tablespoons sugar
2 (14 ounce) cans unsweetened coconut milk
1/2 teaspoon red pepper flakes
1 dash Asian chili sauce (I use Sriracha brand)
1 -2 boneless skinless chicken breast, sliced into thin strips
1 cup fresh mushrooms, sliced
1 tomatoes, chopped
1 (8 ounce) package fresh baby corn, about (I buy this at Trader Joe's)
3 tablespoons fresh lime juice
cilantro leaf (to garnish)

Steps:

  • Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute.
  • Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds.
  • Add the chicken stock, fish sauce, and sugar and bring to a boil.
  • Reduce heat to low and simmer for about 15 minutes.
  • Slice the baby corn vertically into four pieces so that the corn resembles small strips.
  • Add the corn to the pot and simmer for 10 minutes.
  • Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes.
  • Simmer until the chicken is no longer pink, about 5 to 10 minutes.
  • Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste.
  • I usually add one more TBS of sugar.
  • Serve the soup garnished with cilantro leaves.
  • Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled.
  • Simply warm the soup back up and stir to blend.

COCONUT CHICKEN NOODLE SOUP WITH THAI FLAVORS



Coconut Chicken Noodle Soup With Thai Flavors image

This is a modified version of a recipe I saw on delish.com, which cites Food & Wine as the original source. I made it a one dish recipe for easier clean-up and adapted it to what we usually have on hand. I like to use noodles I pick up at the local Asian market, but the original recipe called for egg fettucine, so you could easily sub that in if you can't find them. If you do use the fettucine, you will want to cook in a separate pot for 12 minutes and add them with the lime juice and cilantro at the end.

Provided by Starrynews

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons cooking oil
1 small onion, chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
black pepper, to taste
1/8 teaspoon cayenne (or more, if you want it hotter)
4 cups low sodium chicken broth
2 cups canned unsweetened coconut milk
3 teaspoons soy sauce
2 teaspoons lime zest
1/2 lb shan dong dried noodles, medium size
4 chicken tenderloins, sliced
2 tablespoons lime juice
3 tablespoons chopped cilantro

Steps:

  • Saute onion, garlic, and ginger in oil over medium heat.
  • When onion is tender, add black pepper and cayenne, stirring to coat all.
  • Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
  • Reduce heat to a simmer.
  • Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
  • Add chicken and simmer until cooked through, about 2 minutes.
  • Stir in lime juice and cilantro just before serving.

THAI CHICKEN SOUP WITH COCONUT (TOM KHA KAI)



Thai Chicken Soup With Coconut (Tom Kha Kai) image

Silky texture & makes your kitchen "smell like Heaven" according to a friend of mine. Original recipe from "True Thai" Victor Sodsook

Provided by msmia

Categories     Asian

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups chicken stock
5 1/2 ounces gingerroot, cut in chunks
12 inches lemongrass, stalk cut into 3 in pieces
1 lime, zest of (zest of one lime)
2 (15 ounce) cans coconut milk
1 chicken breast, thinly sliced
2 tablespoons chili paste (with tamarind)
1/4 cup fresh lemon juice
2 1/2 tablespoons fish sauce
2 tablespoons brown sugar
8 ounces mushrooms, sliced
2 small chili peppers, diced

Steps:

  • Bring stock, ginger, lemongrass & lime zest to a boil. Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
  • Combine chili paste, lemon juice, fish sauce and brown sugar. Stir to dissolve sugar. Add to soup w/ mushroom slices & diced chilis. Simmer until mushrooms are soft.
  • Serve after removing ginger chunks & lemongrass pieces.

THAI CHICKEN AND COCONUT SOUP (TOM KHA KAI)



Thai Chicken and Coconut Soup (Tom Kha Kai) image

Make and share this Thai Chicken and Coconut Soup (Tom Kha Kai) recipe from Food.com.

Provided by Terese

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 liter chicken stock
4 kaffir lime leaves
2 stalks lemongrass, chopped and bruised
5 slices ginger or 5 slices galangal, thick
3 hot green chili peppers, halved and seeds removed
1 bunch coriander, stems and roots finely chopped,leaves reserved
350 g chicken breasts, cut into thin broad slices
400 ml thick coconut milk
3 tablespoons lime juice
1 tablespoon palm sugar
2 tablespoons fish sauce
coriander leaves (to garnish)

Steps:

  • Pour the chicken stock into a wok over a high heat.
  • Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
  • Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
  • Add coconut milk and simmer gently for 3 minutes.
  • Add the chicken and stir for 30 seconds until chicken is just cooked.
  • Stir through the lime juice, sugar and fish sauce.
  • Serve immediately sprinkled with coriander leaves.

THAI COCONUT CHICKEN SOUP (TOM YUM GAI)



Thai Coconut Chicken Soup (Tom Yum Gai) image

My own version of tom yum gai--with simple ingredients, and no need to go buy red curry paste! This soup was flavorful but mild, enjoyed by us and our 5- and 1-year-old kids. But don't be afraid to add some more Sriracha hot sauce to yours if you like some spice!

Provided by Jordan VanDijk

Time 45m

Yield 4

Number Of Ingredients 23

1 tablespoon peanut oil, divided
1 large onion, halved and sliced
1 stalk celery, sliced
1 medium red bell pepper, sliced
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground coriander
¼ cup water
2 (5 ounce) skinless, boneless chicken breasts, sliced
½ teaspoon salt
½ teaspoon ground black pepper
4 cups chicken broth
1 (14 ounce) can light coconut milk
1 medium lime, juiced
1 tablespoon fish sauce
1 tablespoon tomato paste
2 teaspoons Sriracha sauce
2 leaf (blank)s kaffir lime leaves
1 clove garlic, crushed
2 teaspoons dried basil
2 ounces vermicelli pasta
½ (8 ounce) can sliced bamboo shoots, drained
1 stalk green onion, chopped

Steps:

  • Heat 1/2 tablespoon peanut oil in a medium pot over medium heat. Saute onion in the hot oil until the onion begins to brown, 5 to 7 minutes. Add celery, bell pepper, cumin, ginger, and coriander; cook until softened, about 5 minutes. Transfer to a bowl and set aside.
  • Add water to the same pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. When water has evaporated, add remaining peanut oil increase heat to medium-high. Quickly saute the chicken, letting it brown nicely on either side, 5 to 7 minutes. Season with salt and pepper while cooking.
  • Add the vegetable mixture back to the pot along with chicken broth, coconut milk, lime juice, fish sauce, tomato paste, Sriracha sauce, lime leaves, garlic, and basil; bring to a gentle boil. Reduce heat to a simmer. Add vermicelli noodles and cook, stirring occasionally to loosen, 3 to 4 minutes. Add the bamboo shoots and green onion. Serve.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 25.1 g, Cholesterol 46.2 mg, Fat 27.4 g, Fiber 4.7 g, Protein 21.9 g, SaturatedFat 19.7 g, Sodium 1937.3 mg, Sugar 6.2 g

THAI CHICKEN AND COCONUT SOUP (COOKING LIGHT)



Thai Chicken and Coconut Soup (Cooking Light) image

Make and share this Thai Chicken and Coconut Soup (Cooking Light) recipe from Food.com.

Provided by HeidiSue

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups chicken broth
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon chopped peeled fresh lemongrass
2 tablespoons Thai fish sauce
1/2 teaspoon minced peeped fresh ginger
1/2 teaspoon chopped seeded Thai chile
1 lb chicken breast, cut into bite-size chunks (skinless and boneless)
1 (14 ounce) can light coconut milk
2 tablespoons fresh cilantro

Steps:

  • Combine first 7 ingredients in a large saucepan.
  • Bring to a simmer over medium heat; stir in chicken and coconut milk.
  • Cook 3 minutes or until chicken is done
  • Sprinkle with cilantro.

TOM KA KAI (THAI COCONUT CHICKEN SOUP)



TOM KA KAI (THAI COCONUT CHICKEN SOUP) image

Categories     Soup/Stew     Chicken     Appetizer     Boil

Yield 4 bows

Number Of Ingredients 14

1 (14 oz) can coconut milk
2 cups chicken stock
1/2 pound chicken breast, sliced into bite size pieces
1/2 cup fresh or canned mushrooms, sliced (button, straw or shiitakes, optional)
2 stalks lemon grass, trimmed, bruised and chopped
6 thin slices young galangal, skin on
5 fresh kaffir lime leaves, torn in half
4 fresh Thai sweet Basil leaves
6 tablespoons fish sauce
6 tablespoons lime juice (about 3 large limes)
1/2 teaspoon sugar
1/4 cup cilantro leaves
6 whole green and/or red Thai chili peppers, crushed with the butt of a knife (if you don't like it too spicy, remove the seeds)
2 teaspoons red curry paste

Steps:

  • To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. You can use a food processor for this, or just mince it by hand. The woody upper portion of the stalk will be removed later, so don't chop it up, simply score it or bruise it. In a large saucepan, combine coconut milk, stock, galangal, lemongrass, basil and lime leaves and 3/4 of the cilantro(rest is saved for garnish). Bring to a boil. Add chicken, mushrooms, fish sauce, sugar and chili peppers, and curry paste. Bring to a boil again. Reduce heat and add lime juice. Soup is ready when chicken is fully cooked. Taste and adjust seasonings if necessary. Remove herbs and ladle into individual bowls or leave in but let everyone know that the basil leaves and lemongrass stalks and galangal are for flavor, not to eat . Garnish with cilantro leaves and 1 chili pepper per bowl.

Tips:

  • Use fresh ingredients for the best flavor. This is especially important for the lemongrass, galangal, and kaffir lime leaves.
  • Don't be afraid to adjust the spiciness of the soup to your liking. You can add more or less chili peppers, or use a different type of chili pepper, depending on your preference.
  • If you don't have time to make your own coconut milk, you can use canned coconut milk instead. Just be sure to use a good quality brand.
  • Serve the soup with rice or noodles, and garnish with fresh cilantro and lime wedges.

Conclusion:

Thai coconut chicken soup is a delicious and healthy dish that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken. With its creamy coconut broth, tender chicken, and fragrant spices, this soup is sure to please everyone at the table.

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