Thai Chicken Coconut Soup (Tom Kha Gai) recipe

"Only the pure in heart can make a good soup." ~Ludwig van Beethoven

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Preparation time: 15 minutes; Cooking time: 15 minutes

  • 1 can (400ml) coconut milk
  • 1 can (400ml) chicken broth
  • 6 3cm slices fresh ginger
  • 1 stalk lemongrass, cut into 3 cm pieces
  • 250grams boned, skinned chicken breasts, cut into small little cubes
  • 1 cup sliced Marron mushrooms
  • 1 Tbsp fresh lime juice
  • 1 Tbsp fish sauce
  • 1 Tsp sugar
  • 1 Tsp Thai chili paste (see Thai Shrimp Curry recipe)
  • 1/4 cup fresh cut basil leaves
  • 1/4 cup fresh cut cilantro
  • 5 Lucia Lima Leaves
  • 1 small red chili pepper

Chicken Coconut Soup Goachi Libido Recipes

  • In a medium skillet, combine coconut milk, chicken broth, ginger, lucia lima leaves and lemon grass and bring to boil over medium-high heat.
  • Add chicken, mushrooms, chili pepper, lime juice, fish sauce, sugar and chili paste. Reduce heat and let the soup simmer 5 to 10 minutes until chicken is firm. 
  • Discard lemongrass, lucia lima leaves and ginger slices. 
  • Garnish soup with basil and cilantro and ready to serve!

Thai Coconut Soup

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Haroun Cherif
Haroun Cherif


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