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.

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.

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.

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.