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Thai Coconut Chicken Soup (Tom Kha Gai)

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

This delicious creamy and flavourful Thai-style soup is quick and easy to make.

 2 teaspoons canola oil
 1 cup Mushrooms, sliced
 1/2 cup Red Bell Pepper, chopped
 4 teaspoons Ginger, minced
 4 cloves Garlic, minced
 1 stalk Lemongrass, halved lengthwise
 2 teaspoons Sambal Oelek (ground fresh chile paste)
 3 cups Chicken Stock
 1 can Coconut Milk
 4 teaspoons Fish Sauce
 1 tablespoon Xylitol Sweetener
 2 Chicken Breasts, cooked & shredded
 1/2 cup Green Onion
 3 tablespoons Cilantro, chopped
 2 tablespoons Lemon Juice
1

Heat a pot over medium heat and add oil to pan; swirl to coat.

2

3

Add Mushrooms, Bell Pepper, Ginger, Garlic, and Lemongrass; cook 3 Minutes, stirring occasionally.

4

5

Add chile paste; cook 1 Minutes.

6

7

Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 Minutes.

8

9

Add chicken to pan; cook 1 Minutes or until thoroughly heated. Discard lemongrass.

10

11

Top with onions, cilantro, and lemon juice.

Nutrition Facts

Serving Size 4 Servings