Thai Coconut Soup (Tom Kha Gai)

A rich coconut broth seasoned with fresh cilantro and ginger surrounds chicken, straw mushrooms, and sliced bamboo in this tasty version of Thai tom kha soup.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 357 Calories

Ingredients

• 4 cups water
• 1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
• 1 teaspoon fish sauce, or more to taste
• 3 stalks green onions
• 1 bunch cilantro, divided
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 (2 inch) pieces fresh ginger, coarsely chopped
• 2 (1.06 ounce) packets tom yum soup paste (such as Lobo®)
• 2 (15 ounce) cans straw mushrooms
• 2 (15 ounce) cans sliced bamboo shoots
• 2 (15 ounce) cans unsweetened coconut cream

Recipe Instructions

Step 1

Dice one green onion and set aside for garnish. Place remaining whole green onions in a soup pot. Chop 1/2 of the cilantro for garnish; add remaining cilantro stems to the soup pot.

Step 2

Add water, chicken breast and thigh meat, and ginger to the pot with green onions and cilantro; bring to a boil. Reduce heat and simmer for 15 minutes. Remove chicken and set aside. Remove and discard green onions, cilantro, and ginger.

Step 3

Add tom yum paste along with straw mushrooms and bamboo shoots, liquid and all. Return to a boil.

Step 4

Add chicken back to the pot along with coconut cream and fish sauce. Simmer until chicken is cooked through, about 5 minutes.