Ingredients for Thai Chicken And Coconut Soup Tom Kha Kai
- 4 cups chicken stock
- 4 kaffir lime leaves
- 2 stalks fresh lemongrass, bruised
- 1 inch fresh gingerroot, minced
- 2-3 red Thai chilies, slit
- 2 tablespoons fresh coriander, chopped stems and roots
- 1 1/2 cups cooked chicken, shredded or cubed
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon palm sugar
- 1 tablespoon fish sauce
- 1/4 cup fresh coriander, chopped leaves, for garnish
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How to Make Thai Chicken And Coconut Soup Tom Kha Kai
- Heat 4 cups of chicken stock in a wok or large pot over high heat.
- Add 4 kaffir lime leaves, 2 stalks lemongrass (bruised), 1 inch ginger (minced), 2-3 Thai red chilies (slit), and 2 tablespoons chopped coriander stems and roots.
- Bring to a boil, then reduce heat to a simmer. Gently press the solids with a wooden spoon to release their flavor for 10-15 minutes, until the liquid has reduced by half.
- Stir in 1 (13.5 ounce) can full-fat coconut milk and simmer gently for 3 minutes.
- Add 1.5 cups cooked chicken, shredded or cubed, and stir for 30 seconds until heated through.
- Stir in 2 tablespoons lime juice, 1 tablespoon sugar, and 1 tablespoon fish sauce to taste. Adjust seasoning as needed.
- Serve immediately, garnished with fresh coriander leaves (about 1/4 cup, chopped).
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
25g
Fat
74g
Carbs
4g