Tom Kha Gai {Chicken Coconut Soup}

This Thai tom kha gai soup is a beautiful combination of chicken, mushrooms, ginger, lemongrass and coconut milk. Top with sriracha, cilantro and just a squeeze of lime.

This Thai tom kha gai soup is a beautiful combination of chicken, mushrooms, ginger, lemongrass and coconut milk. Top with sriracha, cilantro and just a squeeze of lime.

I made this soup on a lazy, rainy and hungover Sunday afternoon. It was chilly but I had my windows open because I’m obsessed with fresh air. In the winter my biggest complaint is not so much the cold but the fact that I can’t open my windows and let fresh breezes and air into my house.

I’m obsessed with a fresh smelling house. I light candles and spray Febreeze every. single. day.

This Thai tom kha gai soup is a beautiful combination of chicken, mushrooms, ginger, lemongrass and coconut milk. Top with sriracha, cilantro and just a squeeze of lime.

If you’re a freak about smells your going to go crazy over this soup. It makes the whole house smell amazing. Ginger, lime and lemongrass? How can you go wrong with those scents?

To serve up the soup I loaded up my mine with 2 lime wedges, lots of sriracha and cilantro. It creates this perfect balance of sweet, sour and spicy.

Sweet baby J it’s heaven in a bowl.

Well, cilantro sriracha lime covered heaven.

This Thai tom kha gai soup is a beautiful combination of chicken, mushrooms, ginger, lemongrass and coconut milk. Top with sriracha, cilantro and just a squeeze of lime.

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Tom Kha Gai {Chicken Coconut Soup}

This Thai tom kha gai soup is a beautiful combination of chicken, mushrooms, ginger, lemongrass and coconut milk. Top with sriracha, cilantro and just a squeeze of lime.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Ingredients:

  • 6 cups chicken stock
  • 1/4 cup lime juice
  • 2 stalks fresh lemongrass, outer layer removed and stems bruised
  • 1 lime, zested
  • 1 inch piece ginger, peeled and grated
  • 2 pounds skinless boneless chicken thighs, cubed
  • 8 ounces oyster mushrooms, stems removed cut into bite size pieces
  • 1 (13.5 ounce) can full fat coconut milk
  • 1 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • Chopped cilantro, for topping
  • Lime wedges, for topping
  • Sriracha, for topping

Slightly adapted from Bon Appetit

Directions:

In a large soup pot add chicken stock, lime juice, lemongrass stalks, lime zest and grated ginger.

Bring to a boil, reduce heat to low and simmer for 20 minutes until fragrant.

Remove lemongrass stalks and add in chicken and mushrooms. Increase heat to medium and cook for about 25 minutes until the chicken is fully cooked and the mushrooms are tender.

Add in coconut milk, fish sauce and brown sugar. Stir to combine and simmer for 5 minutes.

Serve in a large bowl topped with desired amount of cilantro, lime wedges and sriracha.

15 Responses to “Tom Kha Gai {Chicken Coconut Soup}”

  1. #
    1
    Taylor @ Food Faith Fitness — October 31, 2014 at 7:34 am

    ANYTHING with lemongrass and coconut milk is totally my jam. So this soup sounds like dinner tonight. 3…2…1.. FACEPLANT! Pinned!

  2. #
    2
    Gina @ Running to the Kitchen — October 31, 2014 at 7:42 am

    I can’t WAIT to make this. Best soup ever.

  3. #
    3
    heather @french press — October 31, 2014 at 10:55 am

    I am so excited to try this, and I feel the same – I HAVE to have my windows open all the time

  4. #
    4
    Tabitha — October 31, 2014 at 11:12 am

    looks absolutely amazing and i think that you just helped me find the perfect recipe to show off to my family this thanksgiving!!
    thank you!!!

    would this recipe be good with shrimp to substitute the chicken?

  5. #
    5
    The Food Hunter — October 31, 2014 at 12:39 pm

    oh coconut soup…sounds wonderful

  6. #
    6
    Alice @ Hip Foodie Mom — October 31, 2014 at 4:23 pm

    Brandy, I love that you made this soup!!! I can rattle off a lot of “Asian” hangover soups. . love it, yo. Ginger, lime and lemongrass. . my faves!!!

  7. #
    7
    foodwanderings — October 31, 2014 at 4:57 pm

    Delicious. This is exactly the type of food we love. Thai cuisine was the first cuisine I was introduced to and fell in-love with when I moved to the US years ago.

  8. #
    8
    Anita — November 1, 2014 at 4:02 pm

    I love this soup but have never made it myself – your rendition looks so delicious!

  9. #
    9
    Joanne Bruno — November 2, 2014 at 8:18 pm

    I am totally into Thai infused soups at the moment. The SMELLS. Ugh, the best.

  10. #
    10
    Renee - Kudos Kitchen — November 3, 2014 at 10:22 am

    Your flavors are always so interesting and unique…not to mention your photos are always incredible. I think I say this almost every time I comment…but it’s true. Sorry if I sound like a broken record 🙂

  11. #
    11
    Jeni — November 3, 2014 at 3:58 pm

    YUM! This looks like a fabulous recipe if I ever saw one! Sooo excited to make this!

  12. #
    12
    Nancy — November 10, 2014 at 10:37 pm

    great soup

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