Thai Coconut Chicken Soup (Tom Kha Gai)
A light and flavorful Thai soup made with coconut milk, lime, and aromatic spices.
Ingredients
- 2 cups chicken broth
- 2 cups coconut milk
- 300 g chicken breast thinly sliced
- 1 stalk lemongrass bruised and chopped
- 4 slices fresh ginger
- 2-3 fresh red chilies optional, finely sliced
- 200 g mushrooms sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Fresh cilantro for garnish
Instructions
- Combine chicken broth and coconut milk in a large pot and heat over medium heat.
- Add lemongrass, ginger, and chilies. Bring to a gentle boil and simmer for 5 minutes to infuse flavors.
- Add the chicken slices and cook for 10 minutes until tender.
- Stir in the mushrooms, lime juice, fish sauce, and sugar. Cook for an additional 5 minutes until the mushrooms are soft.
- Serve hot in bowls, garnished with fresh cilantro.
NUTRITION FACTS (Per Serving)
Calories: 250 kcal
Carbs: 10 g
Fat: 14 g
Protein: 20 g