Thai Chicken Coconut Soup (Tom Kha Gai) – January 2011




1 can (14 oz.) light coconut milk (available at Trader Joe’s)

1 can (14 oz.) reduced-sodium chicken broth

6 quarter-size slices fresh ginger

1 stalk fresh lemongrass, cut in 1-in. pieces

1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks

1 cup sliced mushrooms

1 tablespoon fresh lime juice

1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)

1 teaspoon sugar

1 teaspoon Thai chili paste

1/4 cup fresh basil leaves

1/4 cup fresh cilantro


In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat.

Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste.

Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.

Discard lemongrass.

Garnish servings with basil and cilantro.

Source: Sunset Magazine 2008

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