Thai Coconut Chicken Soup (Tom Kha Gai)

Ali Segersten (author) Oct 22, 2021
THAI COCONUT CHICKEN SOUP-1
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THAI COCONUT CHICKEN SOUP-2
Difficulty
Average Recipe
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Servings
8

This authentic Thai coconut chicken soup uses a whole chicken to make a large pot of soup. It is easier to make big batches, even if you are cooking for only two to three people, because it can be eaten throughout the week or stored in your freezer for later use. This soup does take some time so try making it on the weekend and you'll have a nourishing lunch to take to school or work for a few days! Serve soup with cooked white rice if desired.

Ingredients

Broth

5 pounds whole chicken
1 large onions chopped
1 heads garlic cut in half
3 inches fresh ginger finely chopped
3 celery stalks chopped
2 lemongrass stalks chopped
4 thai chili peppers chopped
½ bunches cilantro
1 tablespoons sea salt
5 kaffir lime leaves
12 cups water

Soup

1 tablespoons avocado oil
2 large shallots diced (about 1 cup)
4 teaspoons Thai red curry paste
8 ounces white button mushrooms quartered
8 ounces shiitake mushrooms sliced
1 large red bell peppers sliced
3 kaffir lime leaves
2 cans coconut milk
2 tablespoons fish sauce
4 tablespoons lime juice
1 bunches bok choy chopped
½ bunches cilantro chopped

Garnish

2 limes cut into wedges
crushed red pepper flakes