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Thai Chicken Coconut Soup

Name: Thai Chicken Coconut Soup | Thai Kitchen
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: Asian Other,Thai,
Ingredients: 1; 2 cups (500 ml) Chicken Stock; 1 can (400 ml) Coconut Milk (thai kitch); 2 cans (398 ml each) straw mushrooms, drained; 2 shallots, finely chopped; 2 pieces (4-inch/10 cm) lemongrass, bruised; 1 tsp (5 ml) organic ground ginger (club house); 1/4 tsp (1 ml) organic crushed red pepper (club house); 1 1/2 pounds (750 g) boneless skinless chicken breasts, thinly sliced; 1/4 cup (60 ml) fresh lime juice; 2 tbsps (30 ml) Fish Sauce (thai kitch); 1/4 cup (60 ml) chopped fresh cilantro

This classic Thai chicken soup, also called Tom Kha Gai, is easy to prepare at home. Coconut milk and fresh lime juice give the soup it's signature creamy, tangy flavor.

15 min

PREP TIME

15 min

COOK TIME

211

CALORIES

11

INGREDIENTS

Ingredients
Preparation
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INGREDIENTS

2 cups (500 mililiters) Chicken Stock
1 can (400 mililiters) Coconut Milk
2 cans (398 ml each) straw mushrooms, drained
2 shallots, finely chopped
2 pieces (4-inch/10 cm) lemongrass, bruised
1 teaspoon (5 mililiters) Organic Ground Ginger
1/4 teaspoon (1 mililiter) Organic Crushed Red Pepper
1 1/2 pounds (750 grams) boneless skinless chicken breasts, thinly sliced
1/4 cup (60 mililiters) fresh lime juice
2 tablespoons (30 mililiters) Fish Sauce
1/4 cup (60 mililiters) chopped fresh cilantro

What you'll need

Preparation

1 Bring stock, coconut milk, mushrooms, shallots, lemongrass, ginger and red pepper to boil in large saucepan. Reduce heat to medium-low; simmer 5 minutes.
2 Stir in chicken; simmer 5 minutes longer or until cooked through. Stir in lime juice and fish sauce. Remove lemongrass pieces.
3 Ladle into soup bowls. Serve with cilantro.