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This Thai tom kha gai soup combines chicken, mushrooms, ginger, lemongrass, and coconut milk. It is topped with Sriracha, cilantro, and a squeeze of lime.
I made this soup on a lazy, rainy, and hungover Sunday afternoon.
It was chilly, but my windows were open because I was obsessed with fresh air. In the winter, my biggest complaint is not so much the cold as 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 day.
If you’re a freak about smells, you’ll go crazy over this soup. It makes the whole house smell amazing. Ginger, lime, and lemongrass? How can you go wrong with those scents?
I loaded mine with two lime wedges, lots of Sriracha, and cilantro to serve the soup. It creates the perfect balance of sweet, sour, and spicy.
Sweet baby J, it’s heaven in a bowl.
Well, cilantro sriracha lime-covered heaven.
More soup recipes
Tom Kha Gai Soup
Ingredients
- 6 cups chicken stock
- 1/4 cup lime juice
- 2 stalks fresh lemongrass, outer layer removed and stems bruised
- 1 fresh lime, zested
- 1 inch piece fresh 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
Instructions
- 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.
ANYTHING with lemongrass and coconut milk is totally my jam. So this soup sounds like dinner tonight. 3…2…1.. FACEPLANT! Pinned!
I can’t WAIT to make this. Best soup ever.
I am so excited to try this, and I feel the same – I HAVE to have my windows open all the time
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?
oh coconut soup…sounds wonderful
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!!!
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.
I love this soup but have never made it myself – your rendition looks so delicious!
I am totally into Thai infused soups at the moment. The SMELLS. Ugh, the best.
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 🙂