Go Back
To make Thai Coconut Chicken Soup, gather these fresh ingredients: - 1 tablespoon coconut oil - 1 pound chicken breast, sliced thinly - 1 teaspoon ginger, grated - 1 teaspoon garlic, minced - 1 stalk lemon grass, bruised and chopped - 2 cups chicken broth - 1 can (14 oz) coconut milk - 1 red bell pepper, sliced - 1 cup mushrooms, sliced - 2 tablespoons fish sauce - 1 tablespoon lime juice - Fresh cilantro, for garnish - Red chili slices, for garnish - Cooked jasmine rice, for serving Choosing the right ingredients is key. Here are my top tips: - Chicken: Look for chicken breasts that are pink and firm. Avoid any with dark spots. - Vegetables: Select bright red bell peppers and firm mushrooms. They should feel fresh. - Herbs: When buying ginger and cilantro, pick ones that smell strong and vibrant. - Coconut Milk: Check the can for dents or leaks. Choose brands with natural ingredients. If you want to tweak the recipe, here are some helpful notes: - Chicken: You can swap chicken breast for thighs if you prefer darker meat. - Broth: If you want a lighter soup, use vegetable broth instead of chicken broth. - Fish Sauce: Soy sauce can work as a substitute for fish sauce if needed. - Lime Juice: Fresh lime juice gives better flavor than bottled juice. - Jasmine Rice: Any white rice or brown rice can be used if jasmine is not available. {{ingredient_image_1}} Start by gathering your ingredients. For this soup, you will need chicken breast, ginger, garlic, lemon grass, red bell pepper, and mushrooms. Slice the chicken into thin pieces. This helps it cook fast and stay tender. Grate the ginger and mince the garlic. Bruise the lemon grass to release its oils. Slice the red bell pepper and mushrooms. Keep everything ready before you start cooking. In a large pot, heat the coconut oil over medium heat. Add the chicken and cook it until it turns white, about five minutes. This step locks in the flavor. Then, add the ginger and garlic. Stir for one minute to release their aroma. Next, add the lemon grass and chicken broth. Bring this to a gentle simmer. This allows the flavors to mix well for about ten minutes. After that, pour in the coconut milk. Add the sliced red bell pepper and mushrooms. Let it simmer for another five to seven minutes. This makes the veggies soft while keeping them bright. Keep the heat at medium when cooking. If it's too high, the soup may boil too fast. This could ruin the creamy texture of the coconut milk. The total cooking time is about 30 minutes. Make sure to stir the soup every few minutes. This ensures even cooking and prevents sticking. Always taste the soup before serving. Adjust the fish sauce and lime juice as needed for balance. To make your Thai coconut chicken soup shine, use fresh herbs. Fresh cilantro adds a bright touch. Consider adding Thai basil for a unique taste. Lime leaves and kaffir lime zest can boost the flavor too. For a spicy kick, add sliced red chilies. Remember, balance is key. Don’t overload on spices; let each flavor stand out. One common mistake is overcooking the chicken. Cook just until it's no longer pink. If you cook too long, it becomes tough. Another mistake is skipping the fish sauce. It gives the soup a depth of flavor. Also, remember to remove the lemon grass before serving. Its tough texture is not pleasant to eat. Serve your soup over a scoop of jasmine rice. The rice soaks up the rich broth well. For a fun twist, add some crispy fried shallots on top. They add texture and flavor. A squeeze of fresh lime juice right before serving brightens the dish. Don’t forget to garnish with cilantro and chili slices for a pop of color. Enjoy your comforting bowl! Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables will enhance the flavors of the soup significantly, making it more aromatic and delicious. Adjust Spice Level: If you prefer a milder soup, you can omit the red chili slices or use less fish sauce to reduce the saltiness. Add Extra Veggies: Feel free to incorporate other vegetables like spinach or bok choy for added nutrition and color. Perfect Rice Serving: Cooking jasmine rice with a bit of coconut milk will complement the soup beautifully, adding a subtle sweetness. {{image_2}} You can easily make this soup vegetarian or vegan. Instead of chicken, use tofu or tempeh. Both options soak up the rich flavors well. For broth, swap chicken broth with vegetable broth. This keeps the soup light yet tasty. Use soy sauce instead of fish sauce to add depth. A splash of lime juice brightens the flavor. Enjoy it with fresh herbs on top. If you prefer different proteins, shrimp or fish work great too. Shrimp cooks fast and adds a sweet note. For fish, use a meaty type like salmon or cod. Cut it into chunks and add it towards the end of cooking. This way, the fish stays tender. Each option brings its unique taste, making the soup special. Feel free to add more veggies to the soup. Broccoli, snap peas, or bok choy all fit well. Chop them into bite-sized pieces for easy eating. Add them during the last few minutes of cooking. This keeps them crisp and colorful. You can also toss in some spinach or kale for extra nutrients. Get creative and mix your favorites! To keep Thai Coconut Chicken Soup fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge if you plan to eat it within three days. For longer storage, consider freezing it. If you want to freeze the soup, it’s best to do so without the rice. The rice can become mushy when frozen. Pour the cooled soup into freezer-safe bags or containers. Label them with the date. It can last up to three months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight. To reheat the soup, pour it into a pot on medium heat. Stir it well as it heats to prevent sticking. You can also use a microwave. Pour it into a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. Make sure it’s hot all the way through before serving. Thai Coconut Chicken Soup, known as Tom Kha Gai, comes from Thailand. This dish blends Thai herbs and flavors. It showcases the unique taste of coconut milk with chicken and spices. The soup often has a rich, creamy texture. It draws on local ingredients like lemongrass, ginger, and fish sauce. Each region in Thailand has its own twist on this comforting soup. Yes, you can make Thai Coconut Chicken Soup in advance. Prepare the soup and let it cool first. Store it in an airtight container. This soup stays good in the fridge for about three days. You can also freeze it for up to a month. Just make sure to leave out the garnishes until serving. You can easily adjust the spice level of your soup. To make it milder, use fewer red chili slices. If you want more heat, add extra chili. You can also use a spicy chili paste for a different flavor. Remember to taste as you go. This way, you can get the perfect balance for your palate. Making Thai Coconut Chicken Soup is fun and rewarding. We covered the key ingredients, tips for selecting fresh items, and ways to measure and substitute. I shared step-by-step instructions, including prepping and cooking techniques. Remember to enhance the flavor with herbs, avoid common mistakes, and explore variations like vegetarian options. Lastly, proper storage and reheating will keep your soup tasty. With these insights, you can create a delicious dish full of flavor. Enjoy your cooking adventure!

Thai Coconut Chicken Soup

A flavorful and creamy soup made with chicken, coconut milk, and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 pound chicken breast, sliced thinly
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic, minced
  • 1 stalk lemon grass, bruised and chopped
  • 2 cups chicken broth
  • 1 can coconut milk (14 oz)
  • 1 red bell pepper sliced
  • 1 cup mushrooms, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • to taste fresh cilantro, for garnish
  • to taste red chili slices, for garnish
  • as needed cooked jasmine rice, for serving

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Once hot, add the sliced chicken and cook until no longer pink, about 5 minutes.
  • Add the grated ginger and minced garlic to the pot, stirring for about 1 minute until fragrant.
  • Stir in the chopped lemon grass followed by the chicken broth. Bring the mixture to a gentle simmer and let it cook for 10 minutes to infuse the flavors.
  • Pour in the coconut milk, stirring to combine, and then add the sliced red bell pepper and mushrooms. Let the soup simmer for another 5-7 minutes until the vegetables are tender.
  • Season the soup with fish sauce and lime juice, stirring to incorporate. Adjust the seasoning according to your preference.
  • Remove the lemon grass stalk before serving. Ladle the soup into bowls over a scoop of jasmine rice.
  • Garnish with fresh cilantro and red chili slices for an extra kick.

Notes

Remove the lemon grass stalk before serving for a smoother texture.
Keyword chicken, coconut, soup, Thai