Oh my flavor explosion!
I just have thing for Thai food. I’ve always loved a good curry…and was recently reinspired to make more Thai food after a friend from Thailand made us dinner recently.
I loved watching him work and cook in our kitchen and we were all pleasantly stuffed at the end of our leisurely and delightful meal.
Since then…I make a curry or Thai inspired dish anytime I have all the right ingredients on hand!
Like this Thai Chicken Coconut Soup…hope you enjoy it as much as we did!
Thai Chicken Coconut Soup (Easy Tom Kha Gai)
This Thai Chicken Coconut Soup is an easy way to make Thai food in the comfort of your own home. Skip the take-out tonight and make this delicious soup instead!
Servings - 6 servings
- 1 Tbsp coconut oil
- 1 lb. boneless skinless chicken breasts, cut into 1 inch cubes
- 1 tsp garlic minced
- 2 Tbsp white onion chopped
- 1 Tbsp fresh ginger grated (about 1 inch of root)
- 1 Tbsp fresh basil chopped
- 1 Tbsp fresh cilantro chopped
- 8 oz. mushrooms sliced
- 1 pinch red pepper flakes
- 3 cups chicken stock
- 2 stalks lemongrass found in the produce section with the fresh herbs
- 1 Tbsp lime juice
- 1 can unsweetened coconut milk NOT the non-dairy milk alternative in the refrigerated cartons
- In a medium soup pan, heat the coconut oil over medium heat.
- Add chicken, garlic, and onion to the oil. Cook until chicken is done.
- Stir in ginger, basil, cilantro, mushrooms, pepper flakes, chicken stock, and lemongrass. Stir to combine and bring to a boil.
- Reduce heat and simmer on low for 10 minutes.
- Remove lemongrass stalks and discard. Stir in lime juice and coconut milk and serve immediately.
Laura Dohoney says
Is it necessary to buy ALL those fresh herbs? It would end up being quite a bit of money to make the soup if so. Could I not use dried for some and not compromise the taste? I usually have to throw fresh herbs out unless they are something I use all the time.