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Test Kitchen Approved

Easy Thai Chicken Coconut Soup (Tom Kha Gai)

Recipe By Savory Spice & Co., Alderwood/Seattle, WA

Prep Time

10 Minutes

Cooking Time

40 Minutes

Recipe By Savory Spice & Co., Alderwood/Seattle, WA

This brothy Thai-inspired soup has a subtle heat that is balanced by creamy coconut and earthy mushrooms. Try this Thai Chicken Coconut Soup (Tom Kha Gai) recipe and let us know what you think!

Recipe Notes

If desired, the following modifications can be made to this recipe:

  • Use 6 cups of water and 4 tablespoons Reduced Sodium Veggie Broth Concentratein place of 6 cups broth.
  • Use 3 oz. chopped fresh porcini or oyster mushrooms in place of dehydrated mushrooms.
  • Substitute coconut milk powder and water mixture with 1 cup canned coconut milk.
  • Add an 8 oz. can of sliced bamboo with the bell peppers for more texture.

Ingredients

0.3 each *6 cups broth

1 oz. Dehydrated Porcini Mushrooms



1 tsp. Powdered Makrut Lime Leaves

1 red bell pepper, sliced into strips

3 skinless chicken thighs (either bone-in or boneless)


1 cups warm water

*Salt, to taste

Optional garnishes:

Thinly sliced scallions

chopped fresh cilantro

1 lime, cut into wedges

Savory Spice ingredients in this recipe

Directions

Break mushrooms into 1/2 inch pieces. In a medium pot, combine broth, mushrooms, curry powders, and lime powder. Heat over medium-low until gently simmering, stirring occasionally. Add chicken and bell peppers. Cover and simmer over low heat for 20 to 30 min., or until chicken is cooked through. Meanwhile, mix coconut milk powder and warm water and set aside. Remove chicken thighs from pot and shred with two forks. Slowly stir in coconut milk mixture into the soup. Add shredded chicken back to pot and season with salt to taste. Serve hot with fresh green onion, cilantro, and lime wedges (if using).