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Thai chicken & coconut soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delightful Thai tom kha gai soup with vibrant hot, sweet, and sour flavors. Enjoy with crispy corn fritters for dipping in sweet chili sauce.
Ingredients:
  • 2 lemongrass stems (white part only)
  • 100g small button mushrooms, stems trimmed
  • 2 chicken breast fillets (about 180g each)
  • 1.2L chicken style liquid stock
  • 4cm piece ginger, peeled, cut into matchsticks
  • 1 long red chilli, thinly sliced
  • 10.00 gm caster sugar
  • 400ml coconut milk
  • 48.80 gm fish sauce
  • 42.00 gm lime juice, plus wedges to serve
  • Small handful mint leaves
  • Small handful Thai basil leave (see Notes)
Instructions:
  • Prepare the lemongrass by gently pressing on the stems with the back of a knife and cutting each one in half. Halve the mushrooms, or thinly slice if they are large. Cut the chicken breast fillets in half lengthwise, then slice thinly against the grain.
  • In a saucepan over medium-high heat, gently simmer chicken stock, lemongrass, ginger, chili, and caster sugar. Add chicken, mushrooms, and coconut milk.
  • Simmer the mixture, making sure it doesn't boil, for 5 minutes while stirring, until the chicken is fully cooked. Stir in fish sauce and lime juice to achieve a delicious balance of hot, sour, lightly sweet, and salty flavors in the soup.
  • Serve the soup along with the chicken and mushrooms in warm bowls, then sprinkle with fresh mint and basil leaves.

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