Thai Coconut Curry Chicken Soup (Tom Kha Gai)

Thai Coconut Curry Chicken Soup (Tom Kha Gai)

3 reviews, 4 star(s). 100% would make again

Ready in 30 minutes

Super good Coconut Curry Thai soup


1 stalk Lemongrass
2 tablespoons Vegetable oil
1 medium Onion; diced small
1 clove Garlic; minced
1 tablespoon Thai red curry paste
6 1/4inch wide slices Ginger (fresh)
1/2 teaspoon Grated lime peel
2 Limes; juice only
4 cups Chicken stock
1 lbs Chicken; cut small
2 cups Shitake mushrooms; stemmed, caps quartered
1 14 ounce can Coconut Milk
2 tablespoons Nam pla / fish sauce

Original recipe makes 4 Servings



Trim lemongrass, cut into three pieces about four inches long. Whack the pieces with the flat side of your knife blade to crush slightly.

Heat oil in a saucepan over medium-high heat.

Saute onion and garlic for about two minutes.

Add lemongrass, curry paste, ginger discs, and lime leaf (or peel). Cook, stirring, for three minutes.

Add stock. Bring to a boil. Reduce heat to low and simmer for 15 minutes.

Add coconut milk, chopped chicken and quartered mushroom caps. Cook five minutes, or until chicken is just cooked through.

Add lime juice and nam pla. Taste for balance between nam pla and lime. If one flavor is dominating too much, add a little of the other.


I would add more curry paste

Verified by Xccoach
Alert editor   

Very tasty!


Calories Per Serving: 955 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Good recipe; very flavorful. I added couple of ingredients to give it a little kick. I used chili paste w/ basil ( available at Asian stores) and also extra veggies ( carrots, bell peppers). When served, I added fresh
Sagy2005 3y ago

Loved it! I'll be making this for the next family day!
Rcmk 3y ago

Great recipe. I make it in Vats now
jennysueboo2 3y ago

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