Classic Thai Chicken Soup (Tom Kha Gai)
This simplified version of the popular Thai dish saves hours by using the Thai Chicken broth. In Thai cuisine, salt is replaced with fish sauce giving it a distinct taste that is worth trying.
- Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4 pieces. Bring lemongrass, ginger, cilantro stems, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavours are melded, 810 minutes. Strain broth into clean saucepan; discard solids.
- Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, about 15 minutes. Mix in coconut milk, fish sauce and sugar.
- Divide soup among bowls. Serve with cilantro, Thai basil and lime wedges.
- Serve over white rice for a heartier, more authentic dish.
- If you cannot find lime leaves, substitute 1 Tbsp. lime zest and ¼ cup lime juice
Did you make this?
By submitting, I agree to the terms and conditions.
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox
Stay inspired with easy and delicious
meal ideas wherever you are