Description
This Thai Coconut Chicken Soup, known as Tom Kha Gai, is a flavorful and aromatic dish featuring tender chicken simmered in a fragrant broth made with lemongrass, ginger, coconut milk, and a hint of spice from serrano chili. Perfect for a comforting and exotic meal, this recipe yields 6 generous bowls of soupy goodness that balances creamy, tangy, and spicy elements for a true taste of Thailand.
Ingredients
Scale
Soup Base
- 8 cups chicken stock
- 1 tablespoon lemongrass paste (Gourmet Garden brand recommended)
- 1 tablespoon ginger paste (Gourmet Garden brand recommended)
- 1 serrano chili (seeds removed and finely chopped)
- 1 teaspoon kosher salt
- 3 tablespoons lime juice (from 2 limes)
- ¼ cup fresh cilantro (chopped, plus more for garnish)
Main Ingredients
- 1 cup white button mushrooms (sliced)
- 3 cups cooked and shredded chicken (rotisserie chicken used)
- 14 ounces coconut milk (1 can)
- 1 tablespoon brown sugar
Garnishes
- Cherry tomatoes (halved)
- Fresh cilantro
- Hot sauce (optional)
Instructions
- Prepare the broth: In a 6-quart Dutch oven or large stock pot, combine chicken stock, chopped cilantro, lime juice, kosher salt, lemongrass paste, ginger paste, and finely chopped serrano chili. Stir thoroughly and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to a simmer and let it cook gently for 15 minutes to infuse all the flavors.
- Add mushrooms and chicken: Stir in the sliced white button mushrooms and shredded cooked chicken into the simmering broth. Continue to cook for an additional 5 minutes or until the chicken is heated through and the mushrooms are tender.
- Incorporate coconut milk and brown sugar: Pour in the coconut milk and add the brown sugar to the pot. Stir continuously until the ingredients are well combined and the soup is smooth and creamy.
- Simmer and garnish: Keep the soup at a gentle simmer until you are ready to serve. Ladle the soup into bowls and top each one with halved cherry tomatoes, extra fresh cilantro, and hot sauce if desired for an added kick.
Notes
- Use rotisserie chicken for convenience and rich flavor; leftover cooked chicken works perfectly.
- Removing seeds from the serrano chili reduces heat but preserves flavor; adjust chili quantity according to your spice preference.
- Gourmet Garden brand lemongrass and ginger pastes are recommended for authentic, fresh flavors but can be substituted with minced fresh ingredients.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute chicken stock and chicken with vegetable broth and tofu or mushrooms.
