Get ready to embark on a flavor-packed journey with my Coconut Tom Kha Gai Soup! This creamy, spicy, and sour Thai delight features tender chicken swimming in a luxurious coconut milk broth, offering a perfect blend of flavors! If you’re craving something comforting and exotic, this Tom Kha Gai Soup is a must-try! So, let’s dive into this aromatic bowl of goodness and elevate your next meal!
Table of Contents
Why I Love This Recipe
My Coconut Tom Kha Gai Soup is a delightful traditional Thai cuisine dish, featuring tender chicken and earthy mushrooms slow-cooked in a fragrant blend of spices! But what makes my version of the recipe special is the use of tom yum paste just like in my Tom Yum Soup recipe, streamlining the process and ensuring a burst of hot and sour flavors with a creamy coconut balance!
This hearty soup is perfect for anyone craving a soul-warming dish that’s both easy to make and packed with deliciousness. Trust me, once you try it, you’ll be hooked! Let’s get cooking and savor the incredible flavors of this irresistible soup!
Ingredients
Ingredients
- Chicken Breast – skinless and boneless chicken breast sliced into bite size pieces. Can also use chicken thighs.
- Mushrooms – sliced common white button mushrooms.
- Lemongrass – chopped into small sticks. Found at Asian grocery stores.
- Cilantro – freshly chopped.
- Chicken Broth – standard chicken stock base.
- Coconut Milk – pure Coconut Milk unsweetened with no added flavor. Comes in a can.
- Tom Yum Paste – Tom Yum Paste has concentrated flavors of soup. Can be found at Asian grocery stores.
Additional Add Ins
For a heartier version of this Tom Kha Gai soup, add Freshly Chopped Tomatoes.
Ingredient Substitutions
If you prefer, you can substitute Chicken Thigh for the chicken breast.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Ensure to use a Large Pot when making this recipe. This allows your ingredients ample space to cook without overcrowding, ensuring even cooking and optimal broth development.
Step 1 Combine water, chicken broth, and chopped lemongrass in a stovetop pot, then bring to a gentle boil over medium heat.
Step 2 Introduce sliced mushrooms, cooking for 1 minute, followed by sliced chicken breast for 3-4 minutes.
Step 3 Remove from heat, stir in tom yum paste and coconut milk until dissolved.
🌀 Mixing Pro Tip
When mixing the paste, Use a Strainer or Premix in a Bowl to ensure it is fully dissolved. This ensures that the paste blends seamlessly into the soup, enhancing its flavor without any lumps and provides even distribution.
🌿 Garnishing Pro Tip
To finish, garnish with freshly chopped Cilantro and Thai Chilies for an extra burst of flavors.
🍽️ Serving Pro Tip
Do Not Eat the Lemongrass Sticks, they’re for flavoring only. Simply remove them before serving or set them aside while enjoying the soup.
Recipe Variations
For a traditional twist on the recipe, consider omitting the coconut milk from the soup base to create a classic Tom Yum Soup. This variation stays true to the authentic flavors of Tom Yum, allowing the tangy and spicy essence to shine in the soup.
Pairing Recommendations
Pair this soup with other Thai-inspired dishes like Chicken Lettuce Wraps with Thai Peanut Sauce or Chicken Satay, and don’t forget to enjoy a refreshing Thai Iced Tea.
Frequently Asked Questions
How long does it take to cook the soup?
To cook this soup, it takes about 10 minutes from start to finish.
Can I freeze this soup for later consumption?
Yes, you can freeze this soup for later consumption. It's an excellent choice for meal prep. After making the soup, allow it to cool, then portion it into single-serving ziplock bags and freeze. This way, you'll have convenient portions ready whenever you need them.
What type of coconut milk should I use for the best flavor?
For the best flavor, use canned coconut milk without added sugar or sweeteners. This type of coconut milk works perfectly for this recipe, providing a rich and authentic flavor without any unwanted sweetness.
Can I make this soup in a slow cooker or instant pot?
While you could technically make this soup in a slow cooker or instant pot, it's worth noting that it only takes about 10 minutes on a regular stovetop. Therefore, there's no real need to utilize either a slow cooker or instant pot for this particular recipe.
Storage Tips
To store leftovers, simply place in an airtight container and refrigerate it for up to 10-14 days. For longer-term storage, freeze the soup in single-serving freezer bags, where it will remain good for 2-3 months.
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Watch How To Make It
Tom Kha Gai Soup
Ingredients
- 1 lbs Chicken Breast
- 1 Cup Mushrooms sliced, common white
- 1 Stick Lemongrass
- 5-6 Stems Cilantro
- 2 Cups Water
- 1 Cup Chicken Broth
- 1/2 Cup Coconut Milk
- 1 1/2 tbsp Tom Yum Paste amount will vary depending on the brand
Instructions
- Gather all the ingredients.
- Slice chicken breast, loosely chop cilantro, slice mushrooms, chop lemongrass into 2 inch sticks and as shown below.
- Add water, chicken broth and chopped lemongrass into a large stove top pot and bring to a soft boil over medium heat.
- Once boiling, add sliced mushrooms and cook for 1 minute.
- Next add in sliced chicken and cook for 3-4 minutes until cooked through.
- Remove soup from heat, add tom yum paste inside a strainer and mix into the soup with chopsticks/spoon as shown below (if you don't have a strainer, you can premix in a bowl) followed by the coconut milk. Note - the amount will vary depending on the brand, so taste and adjust to liking.
- Finally sprinkle in chopped cilantro and enjoy the soup hot! Note - don't eat the lemongrass. Simply set it aside or discard it.
Nutrition
I’ve cooked with Lemon Grass before and it’s not edible. In your instructions, you do not mention taking out the stalks once the broth has simmered. Can you please comment?
Hi Carri – You are correct that it’s not edible. You can take them out before serving if preferred, but we just don’t eat them if we happen to have one in the bowl.