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Spicy Thai Coconut Chicken Soup (Tom Kha Gai).

  • 1 ½ lb
    chicken breasts, boneless skinless
  • 48 fl oz
    chicken or vegetable broth
  • 1 small bunch
    cilantro
  • 1 (13.5 fl oz) can
    coconut milk
  • 2 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 small bunch
    green onions (scallions)
  • 1
    lime
  • 1 lb
    white mushrooms
  • 1 medium
    yellow onion
  •  
    brown sugar
  •  
    chili-garlic sauce
  •  
    fish sauce
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 (1 inch) pieces ginger root
    1 lb white mushrooms
    1 small bunch green onions (scallions)
    1 small bunch cilantro
    1 lime
  • 2
    Peel and thinly slice onion into half rings.
    1 medium yellow onion
  • 3
    Heat a large pot over medium heat.
  • 4
    Peel and mince ginger and garlic.
    2 cloves garlic
  • 5
    Once the pot is hot, add oil and swirl to coat the bottom.
    2 tbsp virgin coconut oil
  • 6
    Add onion, ginger, garlic, and chili-garlic sauce to the pot. Cook, stirring frequently, until onion begins to soften, 3-4 minutes.
    2 tbsp chili-garlic sauce
  • 7
    Add broth, coconut milk, sugar, fish sauce, and salt to the pot. Bring to a boil over high heat, then reduce heat to a simmer.
    48 fl oz (6 cups) chicken or vegetable broth
    1 (13.5 fl oz) can coconut milk
    1 tbsp brown sugar
    2 tsp fish sauce
    1 tsp salt
  • 8
    Thinly slice mushrooms.
  • 9
    Slice chicken crosswise into thin strips.
    1 ½ lb chicken breasts, boneless skinless
  • 10
    Add mushrooms and chicken to the pot and continue to simmer until chicken is cooked through, 10-12 minutes.
  • 11
    Meanwhile, using a fresh cutting board, trim green onions; cut crosswise into ¼-inch pieces.
  • 12
    Shave cilantro leaves off the stems; discard stems.
  • 13
    When the soup is done, juice lime into the pot and stir to combine.
  • 14
    To serve, divide soup between bowls. Top with green onions and cilantro. Enjoy!