Name: coconut chicken soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 quart (1 liter) chicken broth; 2 14 oz (400 ml) cans coconut milk; 2 or 3 tablespoons red or green curry paste; 3 inch (7.5cm) piece of galangal peeled & sliced; 2 lemongrass stalks, white & tender green parts only, halved; 6 kaffir lime leaves, bruised ((crumple in your hand to bruise)); 3 tablespoons fish sauce; 3 tablespoons grated palm sugar ((or packed brown sugar)); 1 1lb (500g) skinless, boneless chicken thighs, chopped; 8 oz (250g) small mushrooms, quartered; 1/4 cup lime juice; 1/3 cup cilantro leaves

Coconut Chicken Soup – ‘Tom Kha Gai’, its Thai name – is one of the most flavorsome soups you’ll ever try. The perfect balance of kaffir lime leaves, piney galangal & pungent fish sauce together with silky coconut milk produce a vibrant & authentically flavored Thai soup.

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‘Tom kha gai’ means – coconut galangal chicken & it’s the galangal, along with the kaffir lime leaves, that give the soup such depth of flavor. An easy soup to pull together, it boasts few ingredients for such a powerhouse of flavor. There is a tiny bit of cheating in the form of some ready-made Thai curry paste but that’s okay, cook smarter not harder.

With spring finally upon us in the northern hemisphere there’s still a few cooler nights we have to endure. Curling up on the couch with a bowl of coconut chicken soup & firing up Netflix makes for a cosy night in. Forget the Thai-takeout when you can recreate authentic Thai food at home. A soup is the perfect place to start.

For a list of Thai pantry, must-haves check out t his article. Want to try your hand at some other Thai recipes? They’re easier than you think. Try Thai Fish Cakes & Pork Larb.

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coconut chicken soup

The perfect blend of Thai flavors, coconut chicken soup is creamy, exotic & loaded with flavor. It’s also very easy & quick to make.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Soup

Servings:

Author: Lovoni

Ingredients

1 quart (1 liter) chicken broth
2 14 oz (400 ml) cans coconut milk
2 or 3 tablespoons red or green curry paste
3 inch (7.5cm) piece of galangal peeled & sliced
2 lemongrass stalks, white & tender green parts only, halved
6 kaffir lime leaves, bruised (crumple in your hand to bruise)
3 tablespoons fish sauce
3 tablespoons grated palm sugar (or packed brown sugar)
1 1lb (500g) skinless, boneless chicken thighs, chopped
8 oz (250g) small mushrooms, quartered
1/4 cup lime juice
1/3 cup cilantro leaves

Instructions

Combine the broth, coconut milk, curry paste, galangal, lemongrass, lime leaves, fish sauce & palm sugar in a pot or Dutch oven over medium-high heat. Bring to a boil then reduce heat to medium-low. Simmer, uncovered, for 10 minutes to infuse flavors.
Add the chicken. Simmer, partially covered, for 10 minutes, stirring occasionally, or until the chicken is cooked.
Add the remaining ingredients & cook for about 5 minutes or until mushrooms are softened. Remove lemongrass stalks, lime leaves & galangal before serving.