Mild Coconut Chicken Soup (Tom Kha Gai) Recipe
Mild Coconut Chicken Soup (Tom Kha Gai)
Creamy, fragrant, and lightly spiced — easy to digest and soothing.
Servings 3
Ingredients
- 2 cups low‑sodium chicken stock
- 1 cup coconut milk
- 1 stalk lemongrass, cut into 3 pieces and bruised
- 3 slices fresh ginger
- 200g chicken breast, thinly sliced
- 1/2 cup mushrooms, sliced
- 1 tbsp lime juice
- 1 tsp fish sauce (or light soy sauce)
- Fresh coriander to garnish
Instructions
- In a pot, combine stock, coconut milk, lemongrass, and ginger. Simmer 5 min.
- Add chicken and mushrooms, cook gently until chicken is just done.
- Remove lemongrass and ginger. Stir in lime juice and fish sauce.
- Garnish with coriander and serve.