coconut chicken soup

At once complex and simple, creamy and spicy—our EASY coconut chicken soup, better known as Tom Kha Gai is comfort in a bowl.

Coconut Chicken Soup: Tom Kha Gai

chicken stock

(13.5 coconut milk

ginger

lemon grass

sweet onion, thinly sliced

lb chicken breast,

lb crimini mushrooms, thinly sliced

tbsp fish sauce

tbsp sugar

tbsp red curry paste

tsp salt

limes, juiced (start with 1/4 cup add more to taste)

lime

basil leaves

chili paste (optional)

white rice (optional)

In a large soup pot combine the chicken stock, coconut milk, ginger, lemongrass, curry paste, sugar and onion and bring to a boil

Add the chicken, mushrooms and fish sauce

Reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes

Add the salt, lime juice, lime zest and basil and heat to just below boiling, about 3 minutes

Serve soup with white rice, additional basil and chili paste if desired.

Overall very good, would have been WAY too salty if I followed the recipe though.  I decided to totally omit the salt since the chicken broth and fish sauce have a lot of salt in them.  Was more than salty enough even this way.  If you make this, try not adding the salt, you can always add salt to individual servings if some like it saltier.

I really enjoy this recipe, it worked out very well for me and my girlfriend for our date night. A suggestion would be to include the serving portion for this recipe. There is a bit of leftovers. The flavor and aromatic is very nice. I enjoyed it a lot. Thanks !! Good job !!

This was delicious and so easy. Made it for my family and am making it for company next week.

This was deeee-lish! Here's the funny thing: I didn't have a flipping onion - which literally NEVER happens - and I didn't feel like going out - I just wanted lunch. Also, didn't have lemongrass on hand (who does?), no mushrooms, and only veggie or beef broth. But, had everything else. So, I made it with veggie broth, no lemongrass, and onion powder (slightly weird). Then I shredded chicken left over from your roast chicken and carrots that I did a couple of days ago, added the gelatin that had congealed in the container to the soup base. Lastly, I did a nice heaping tablespoon of garlic chili sauce for some extra zip. OMG! It was seriously delicious! And sooo easy. You can't go wrong with that! Thanks, Ladies!!

This easy, delicious Thai coconut chicken soup recipe is light and fragrant flavored with ginger, garlic, soy and lime.

Thai Coconut Chicken soup

shallot (finely chopped)

garlic

tsp crushed ginger

400 g (14 ounces) coconut milk

fish sauce (to taste)

soy sauce

250 g (½lb) mushrooms (sliced)

500 g (1lb) chicken breasts (poached and shredded)

lime juice

salt

300 g (10 ounces) noodles

chilli (to serve)

coriander/cilantro (to serve)

In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant.

Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.

Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste. 

Cook the noodles according to package instructions then drain. 

Place noodles in large serving bowls.

Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.

This quick and easy, creamy tom kha gai soup is PACKED with flavor and has a wonderful balance of spicy, sweet, salty, and sour.

Easy Tom Kha Gai Soup (Thai Coconut Chicken Soup)

broth

coconut milk ((or coconut cream, 400 milliliters))

fish sauce

lime juice ((Approx. 2-3 limes))

sugar

lemongrass

kaffir lime leaves ((*See note 1 for substitution))

galangal ((*See note 2 for substitution))

2-3 bird's eye chili

chicken breast ((thinly sliced))

water

corn starch

onion ((or 3 large shallots, finely diced, approx 1/4 cup))

button mushrooms ((any type of mushroom will work))

baby tomatoes ((any type of tomato will work))

snow peas ((tips removed, thinly sliced))

red peppers (thinly sliced)

cilantro

Smash 4 cloves of garlic with the side of your knife and peel the skin off. Keep the garlic whole and set them aside.

Wash 10 kaffir lime leaves and rip them in half and set them aside.

Cut off the top 2-3 inches of the lemongrass (it&#39;s too dry to use) and discard it. Then take the back of your knife or a rolling pin and hit the lemongrass with it to bruise it and crack it open, focus on hitting the base of the lemongrass. Set them aside.

Remove the green stem of 2-3 Thai chilies and finely chop them and set them aside.

Slice the galangal into 7 slices or small pieces. Galangal is very tough to cut, so please be careful when cutting it and use a rocking motion with your knife slowly to cut through it.

Prepare Aromatics for the Soup

Set the stove to medium-high heat.

Add the 3 cups of broth, kaffir lime leaves, lemongrass, garlic, Thai chilies, and galangal into a small pot and bring the broth up to a boil.

Once the broth starts boiling, reduce the heat to low and simmer it gently for 15 minutes with no lid.

Making the Broth

While the broth is simmering, prepare the vegetables by thinly slicing ¼ cup of red peppers, ¼ cup of onions (or shallots), ¼ cup of mushrooms, and ¼ cup of snow peas.

Cut ½ cup of tomatoes. If you are using a large tomato, cut them into small wedges. If you are using baby tomatoes, slice them in half length-wise and set them aside.

Cut the limes in half and squeeze out the juice into a small bowl until you get ¼ cup of lime juice. Set it aside.

Prepare the Vegetables

Thinly slice 1 chicken breast against the grain and place it in a bowl.

Add 1 teaspoon of water, 1 teaspoon of soy sauce, 1 teaspoon of corn starch, and 1 teaspoon of oil into the bowl with the sliced chicken and mix well. Set it aside for later.

Marinate the Chicken

Once the soup has finished simmering, scoop out the aromatics from the soup with a small strainer and discard them. You should be able to see it clearly since there is no coconut cream in it yet.

Add in the onions (or shallots) and sliced chicken and stir it to separate the chicken into individual pieces and cook it for 3-4 minutes or until the chicken is cooked through.

Stir in the coconut milk and let the soup simmer for 1 minute. Avoid boiling the soup, this will prevent the coconut cream from foaming and curdling.

Add in the vegetables and cook them for about 1-2 minutes and then turn off the heat

Mix in 2 tablespoons of fish sauce, ¼ cup of lime juice, and 4½ teaspoons of sugar, and do a taste test. It should be balanced with salty, sour, and sweet flavors. If it is not, adjust it to your liking.

Garnish with cilantro or Thai basil and enjoy!

Putting Everything Together

This Coconut Swamp Soup combines chicken, rice, spinach and fresh herbs in a creamy coconut broth with ginger, jalapeño and lime.

Coconut Swamp Soup Recipe | Marion&#039;s Kitchen

x Marion’s Kitchen Thai Green Curry Kit, which includes:

– GREEN CURRY PASTE

MILK

– DRIED THAI HERBS AND CHILLI

SHOOTS

vegetable oil

(750 milliliters) chicken bone broth or chicken stock

baby spinach

jalapeño, roughly chopped

garlic cloves,

x 2.5cm piece fresh ginger, peeled and roughly chopped

parsley leaves and tender stems

rice

cooked chicken, shredded (we used roasted chicken)

Lime wedges, to serve

Marion’s Kitchen Garlic Chilli Crisp, to serve

Step 1

Add the chicken broth, spinach, jalapeño, garlic, ginger, BAMBOO SHOOT and parsley to a blender. Blend until smooth.

Step 2

Heat the vegetable oil in a large saucepan over medium heat. Add the THAI GREEN CURRY PASTE and cook for about 1 minute or until fragrant.

Step 3

Pour in the blended green broth, COCONUT MILK and DRIED THAI HERBS &amp; CHILLI. Leave out the dried chilli for a milder soup or chop it before adding for extra heat. Bring to a gentle simmer and cook for 10 minutes.

Step 4

Add the cooked chicken, rice and soy sauce. Simmer for another 5-7 minutes or until everything is heated through.

Step 5

Stir through 1 tablespoon of lime juice. Taste and add more lime juice or soy sauce if needed. Ladle into bowls and serve with lime wedges. And a drizzle of Garlic chilli crisp (if using).

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