Tom Kha Gai

Tom Kha Gai

5
blue tuberosa 0

"An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste."

Ingredients

45 m servings 330 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1318 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

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  1. Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
  2. Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Footnotes

  • Cook's Notes:
  • I pick up kaffir lime leave at an Asian market in Seattle and I've found that they keep really well in the freezer. You can also buy them online - fresh, dried, or powdered.
  • I also sub fresh lemongrass with a squeeze of lemongrass paste, as fresh is not available in my local store.
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Reviews

5
  1. 6 Ratings

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This was amazing! Just like ordering from a thai restaurant. However, I did add about 1 tablespoon of salt and another can of unsweetened coconut milk to the soup to give it more flavor. Also le...

Okay, so I followed this pretty closely. I found some frozen kaffir lime leaves at the Asian market, and thawed them, which worked perfectly. I didn't have chicken, so I subbed some tofu. I just...

it's almost there. I've begged my local Thai restaurant for their recipe and they wont give it up. This is the closest I've got so far. Btw, I used fresh mushrooms instead and after cooking the ...