Cook and Scale
Thai Coconut Chicken Soup
4 servings · 40 min total
A fragrant tom kha gai of chicken and mushrooms in a silky coconut-curry broth, balanced with lime, fish sauce, and fresh chilli.
Ingredients
- 1 tbsp coconut oil
- 2 shallot, sliced
- 3 garlic, minced
- 20 g fresh ginger, grated
- 2 tbsp red curry paste
- 8 dl coconut milk
- 5 dl chicken stock
- 400 g chicken thigh, sliced
- 200 g button mushroom, sliced
- 2 tbsp fish sauce
- 1 lime, juiced
- 3 tbsp fresh cilantro, chopped
- 1 fresh chilli, sliced
Contains: Fish, Crustaceans, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the aromatics — Heat the coconut oil in a pot and soften the shallots, garlic, and ginger for 4 minutes.
- 2.
Cook the curry paste — Stir in the red curry paste and cook for 2 minutes until fragrant.
- 3.
Simmer the coconut broth — Pour in the coconut milk and chicken stock and bring to a gentle simmer.
- 4.
Add chicken and mushrooms — Add the chicken and mushrooms and simmer for 10 minutes until the chicken is cooked through.
- 5.
Season and serve the soup — Stir in the fish sauce and lime juice. Ladle into bowls and top with cilantro and sliced chilli.