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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
448
Known as Tom Kha Ghai, this coconut soup is one we are always craving. The creamy coconut paired with ginger and lime gives this soup it's unique and delicious flavor. Lemongrass is also traditional in this soup and we'd recommend adding some to this soup if you can find it. Lemongrass will give it a slightly fruity flavor. This Thai soup is also traditionally topped with a chili oil to give it heat it up, but the creamy coconut milk mellows it out a bit so add as much or as little as you like. The thighs cook right in the soup to make them extra tender and flavorful.
Looking for more soup inspo? Check out all of our favorite soup recipes!
Have you made this yet? Let us know how it went in the comments below!
Editor's Note: The introduction to this recipe was updated on December 17, 2020 to include more information about the dish.
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Ingredients
- 1 Tbsp.
neutral oil, such as canola or vegetable
- 1 Tbsp.
freshly minced ginger
- 4 oz.
shiitake mushrooms, chopped
- 6 cups
low-sodium chicken broth
- 1
(14-oz.) can coconut milk
- 1 Tbsp.
fish sauce
- 1 lb.
boneless skinless chicken thighs, cut into 1" pieces
Juice of 1 lime
Cilantro leaves, for garnish
Chili oil, for garnish (optional)
Directions
- Step 1In a large pot over medium heat, heat oil. Add ginger and cook until fragrant, 1 minute, then add mushrooms and cook until soft, about 6 minutes.
- Step 2Add broth, coconut milk, and fish sauce and bring to a boil. Add chicken, reduce heat, and simmer until chicken is no longer pink, about 15 minutes. Turn off heat and stir in lime juice.
- Step 3 Garnish with cilantro and chili oil (if using) before serving.
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