• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 5


Thai food is amazing! Tom Kha Gai, the highly popular Thai chicken soup in a coconut-infused broth, is no exception. I wanted to create a version that is simultaneously bursting with flavor, deliciously aromatic, and visually beautiful. Goal achieved!


  • 1 /2 tablespoon vegetable oil
  • 1 1/2 tablespoon Thai red curry paste (can find in Asian markets)
  • 3 cups strong chicken stock
  • 3 cups unsweetened coconut milk
  • 1 large lemongrass stalk, trimmed and cut into 2-inch pieces
  • 6 thin slices fresh galangal or ginger
  • 2-3 Thai chilies, seeded cut in thin slices (use less if you prefer it less spicy)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 1 lb chicken breast, cut into thin strips
  • 1 cup white button mushrooms, sliced thinly
  • 1/4 cup fresh basil leaves, preferably Thai basil if you have it, thinly sliced
  • Cilantro or basil leaves for garnishing


  • Warm the oil in a soup pot over medium heat. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilies, lime juice, and fish sauce and bring it to a simmer, about 5 minutes. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and simmer for another 5 minutes. Add salt to taste if needed. Remove the lemongrass and ginger and serve immediately, garnished with fresh basil leaves or cilantro.

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