Thai Chicken Coconut Soup (Tom Kha Gai)
soups stews

Thai Chicken Coconut Soup (Tom Kha Gai)

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This classic Thai chicken soup is easy to prepare at home. Coconut milk and fresh lime juice give the soup it's signature creamy, tangy flavor.
  • 15m

    prep time

  • 15m

    Cook Time

  • 211

    Calories

  • 11

    Ingredients

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Ingredients

8

(1 cup)

Servings

  • 2 cups Kitchen Basics Original Chicken Stock
  • 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
  • 2 cans (15 ounces each) straw mushrooms, drained
  • 2 shallots, finely chopped
  • 2 pieces (4-inch) lemongrass, bruised
  • 1 teaspoon McCormick Gourmet™ Organic Ginger, Ground
  • 1/4 teaspoon McCormick Gourmet™ Organic Red Pepper, Crushed
  • 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
  • 1/4 cup fresh lime juice
  • 2 tablespoons Thai Kitchen® Premium Fish Sauce
  • 1/4 cup chopped fresh cilantro

Instructions

  • Bring stock, coconut milk, mushrooms, shallots, lemongrass, ginger and red pepper to boil in large saucepan. Reduce heat to medium-low; simmer 5 minutes.

  • Stir in chicken; simmer 5 minutes longer or until cooked through. Stir in lime juice and fish sauce. Remove lemongrass pieces.

  • Ladle into soup bowls. Serve with cilantro.

Nutrition information (per Serving)

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