Tom Kha Gai Soup

Authentic coconut-lemongrass soup that will rival your favorite take-out restaurant

I love ordering tom kha gai soup at Thai restaurants, so I was excited to come across Bon Appetit's recipe a couple of weeks ago. For those unfamiliar, tom kha gai is a coconut-lemongrass broth with chicken and mushrooms. It has a bright, complex flavor for a soup that requires relatively few ingredients (all which can be found at the regular grocery store) and cooks in about 30 minutes. It's perfect for the upcoming fall and winter months and makes a simple quick weeknight meal. Leftovers can store in the fridge for a few days and reheat easily.


More Thai Recipes:
- Red Curry Fish with Cilantro & Peanuts
- Thai Stir-Fried Brussels Sprouts
- Thai-Style Beef Salad


Tom Kha Gai Soup:

• Use the back of the knife to bruise a 1" piece of peeled ginger and 3 pieces of lemongrass. Use a vegetable peeler to take wide strips of zest off of 1 lime.
• Bring 6 c. low-sodium chicken broth, 1/4 c. of lime juice, the zest, the ginger, and the lemongrass to a boil.
• Boil the broth for 10-15 minutes, then strain into a new large pot and discard the solids.
• Return the broth to a low boil and add in 1 lb. thinly sliced boneless skinless chicken breast and 1/2 lb. sliced mushrooms.*
• Cook the mushrooms and chicken for 15-20 minutes, or until the chicken is cooked through and the mushrooms are tender.
• Turn the heat to low and stir in 1 can of coconut milk, 2 tsp. sugar, and 2 tbsp. fish sauce.
• Add in about 1 tbsp. of Sriracha sauce, depending on your desired heat.
• Ladle the soup into bowls and garnish each with a handful of cilantro leaves and a lime wedge.

Serves six-eight

*I used a mixture of oyster mushrooms and cremini.