Thai · easy
Thai Coconut Soup (Tom Kha Gai)
Fragrant coconut broth with chicken, mushrooms, galangal, and lime.
- 30 min
- Total
- 4
- Serves
- $15.00
- Est. cost
- 340
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Breasts1 lb
- Coconut Milk2 cans (14 oz)
- Mushrooms8 oz
- Lemongrass2 stalks
- Fresh Ginger or Galangal1 tbsp sliced
- Fish Sauce2 tbsp
- Lime2 medium
- Thai Chili1 small
- Cilantro1/4 cup
- Chicken Broth1 cup
Method
- 01
Slice chicken into thin strips. Halve mushrooms. Bruise lemongrass with the back of a knife.
- 02
Bring coconut milk, broth, lemongrass, and ginger to a simmer in a pot.
- 03
Add chicken and mushrooms. Simmer 12-15 minutes until chicken is cooked.
- 04
Add fish sauce, lime juice, and sliced chili. Remove lemongrass and ginger.
- 05
Ladle into bowls. Top with cilantro and extra lime wedges.
- 340
- Calories
- 26g
- Protein
- 12g
- Carbs
- 22g
- Fat
Put this on Tuesday and forget it.
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