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Thai Coconut Chicken Soup
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Thai Coconut Chicken Soup

This Thai Coconut Chicken Soup recipe is a delicious and easy way to enjoy the flavors of Thailand. Made with tender chicken, aromatic spices and rich coconut milk, it's the perfect balance of creamy, savory, and spicy. Perfect for a chilly evening, it's a comforting and satisfying meal that everyone will love. Make sure to try our recipe today and experience the taste of Thai cuisine at home!
Course Soup
Cuisine Asian-inspired
Keyword thai coconut chicken soup, tom kha gai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Karen Gibson

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion. diced
  • 1 red bell pepper, diced
  • 1 1/2 tablespoons Thai green curry paste
  • 1 tablespoon lemongrass paste
  • 1 tablespoon ginger paste (or minced fresh ginger)
  • 1 teaspoon yellow curry powder (or 1/2 tsp ground turmeric)
  • 3 cups low-sodium chicken stock or broth
  • 2 teaspoons fish sauce
  • 1 teaspoon brown sugar
  • 1 kaffir leaf (optional)
  • 1/2 cup uncooked jasmine white rice
  • 14 ounces canned full-fat coconut milk
  • 2 cups diced or shredded cooked chicken
  • Kosher salt

Instructions

  • Heat the oil in a 4 quart Dutch oven or soup pot over medium until it begins to shimmer.
  • Add the onions and bell peppers and saute for about 5 minutes, or until the vegetables begin to soften slight.
  • Scoot the vegetables to one side and add a small glug of oil to the cleared area.
  • Spoon the curry paste, lemongrass, ginger, and curry powder over the oil and stir to create a fragrant paste.
  • Add a splash of the chicken stock and stir everything together until well-mixed and saucy.
  • Pour in the remaining stock, plus the fish sauce, brown sugar, rice and kaffir leaf
  • Bring to a gentle boil on high heat then reduce to medium/medium-high to maintain active simmer. Cover pot with a lid or foil.
  • Cook for 15 minutes (or, at a minimum, for the time indicated on the rice packaging).
  • Remove the lid, stir, and test the rice for doneness (it should be plump and tender).
  • Reduce heat to low to halt the simmering. Fish out and discard the kaffir leaf.
  • Add the coconut milk and chicken. Stir and let the heat of the soup warm them through.
  • Taste and adjust with salt, if necessary.