Cook at home

Tom Kha Gai-Style Coconut Chicken Soup

Creamy coconut and ginger broth with chicken, mushrooms and lime, a simplified home version of the Thai classic.

Ingredients

• 1 lb chicken breast, thinly sliced
• 1 tbsp coconut oil
• 2 tbsp ginger, sliced into thin coins
• 3 clove garlic, minced
• 2 cup chicken broth
• 1 3/4 cup coconut milk
• 8 oz mushroom, sliced
• 2 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 3 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 2 scallion, sliced

Steps

1. Heat the coconut oil in a pot over medium heat. Cook the ginger and garlic for 1 minute.
2. Add the broth, coconut milk, fish sauce, sugar and pepper flakes and bring to a gentle simmer for 10 minutes.
3. Add the mushrooms and chicken and simmer gently 8 to 10 minutes until the chicken reaches 165 F (74 C).
4. Remove from the heat and stir in the lime juice. Ladle into bowls and top with cilantro and scallion.