Ingredients for Thai Chicken Soup With Coconut Tom Ka
- Chicken Stock
- Kaffir Lime Leaves
- Lemongrass
- 1 inch piece galangal (smashed)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- Chicken Breasts
- 1 (13.5 ounce) can full-fat coconut milk
- Thai Red Chili Pepper
- Coriander Leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Chicken Soup With Coconut Tom Ka? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thai Chicken Soup With Coconut Tom Ka
- Heat 4 cups of chicken stock in a medium saucepan over medium heat. Add 4-5 kaffir lime leaves, 2 stalks lemongrass (bruised), 1 inch piece of galangal (smashed), 2 tablespoons fish sauce, and 2 tablespoons lime juice.
- Stir well and bring to a boil. Add 1.5 lbs boneless, skinless chicken breasts (cut into bite-sized pieces) and 1 (13.5 ounce) can of full-fat coconut milk.
- Return to a boil, then reduce heat to a simmer. Cook for approximately 5-7 minutes, or until the chicken is cooked through and the flavors have melded.
- Taste and adjust seasonings as needed, adding more fish sauce or lime juice for extra flavor.
- Serve hot. Garnish with fresh cilantro or lime wedges (optional). Enjoy this delicious soup as a standalone meal or alongside steamed Thai jasmine rice and other Thai dishes.
Nutrition Information (Approximate per serving)
Sodium
133 g
Sugar
21g
Fat
82g
Carbs
4g
