Tom Kha Gai (Thai Coconut Chicken Soup)

Tom kha gai soup is really just Thai coconut chicken soup. It’s creamy and flavorful, everything you’d want and expect from a rich soup. The cilantro and green onion garnishes add a fresh, bright layer that enhances the whole dish. Really all these words just mean it’s the best Thai soup, so go get the ingredients, and make it!

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INGREDIENTS

1 Tbsp coconut oil

2 thick chicken breasts, cut into thin bite-size pieces

1/2 small white onion, sliced

4 garlic cloves, minced

1/4 tsp red pepper flakes

1/2 Fresno chile pepper, sliced

4- 1/2 inch slices of fresh ginger, peeled

2 stalks lemongrass, cut in half

1 Tbsp red curry paste

4 cups chicken bone broth (I use @kettleandfire)

3 bay leaves

1/4 tsp black pepper

1 tsp sea salt

4- 5.4 oz cans coconut cream (2.5 cups)

1- 8 oz package sliced white mushrooms, roughly chopped

2 Tbsp fish sauce

2 Tbsp coconut sugar

4 Tbsp fresh lime juice (1-2 limes)

Chopped green onions, garnish to taste

Chopped fresh cilantro, garnish to taste

HOW TO MAKE

-In a Dutch oven (at least 5.5-quarts) or a large pot, heat coconut oil over medium heat.

-Add chicken, and cook for 3 mins.

-Remove outer 2 layers of lemongrass stalk. Then beat with the end of a knife until stalk slightly splits open.

-Add in onions, garlic, Fresno chile, ginger, lemongrass, and red curry paste. Cook for 5 mins., stirring frequently.

-Raise to medium-high heat.

-Pour in bone broth, and bring to a boil.

-Add in bay leaves, salt, and pepper.

-Reduce heat and simmer covered for 20 mins.

-Stir in coconut cream, mushrooms, fish sauce, coconut sugar, and lime juice.

-Cook for 5 mins., uncovered.

-Garnish with green onion, cilantro, and Fresno chile.

-Serve immediately.