Coconut chicken soup

Name: Coconut chicken soup
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 250 g Boneless skinless chicken thigh; 300 g Coconut milk, full-fat; 350 g Prepared chicken stock; 150 g Mushrooms; 20 g Galangal; 25 g Lemongrass; 2 g Makrut lime leaves; 5 g Fresh chilli; 20 g Fish sauce; 30 g Lime juice; 8 g Sugar; 8 g Fresh coriander

Chicken and mushrooms in a gently spiced coconut and galangal broth.

Estimated total time: 30 minutes2 portionsAbout 520 kcal per portion

Tom kha gai — real photograph of the prepared dish — Photo: Evan Joshua Swigart (TheCulinaryGeek) from Chicago, Illinois, USA; hometown of Ames, Iowa, USA · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 2 portions

250 g Boneless skinless chicken thigh
300 g Coconut milk, full-fat
350 g Prepared chicken stock
150 g Mushrooms
20 g Galangal
25 g Lemongrass
2 g Makrut lime leaves
5 g Fresh chilli
20 g Fish sauce
30 g Lime juice
8 g Sugar
8 g Fresh coriander

Method

Bruise lemongrass, slice galangal and tear lime leaves. Simmer with stock and coconut milk for 8 minutes over gentle heat.
Add thinly sliced chicken and cook for 7 minutes, stirring occasionally.
Add sliced mushrooms, chilli, fish sauce and sugar and simmer for 5 minutes until chicken is cooked through.
Take off the heat, add lime juice and coriander, and remove tough aromatics before serving. Avoid a hard boil that separates the coconut milk.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

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Allergens and ingredient checks

Listed allergens: celery, fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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