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Recipe: Tom Ka Gai Soup (Thai Coconut Curry Chicken Soup)

 12 ounces rice noodles, cooked to package directions
 6 cups chicken broth
 1 lemongrass stalk, or 3 tablespoons frozen prepared lemongrass
 1 inch ginger, grated
 4 kaffir limes leaves (fresh or frozen)
 1 red bell pepper, bite sized dice
 2 crowns broccoli, bite sized pieces
 1 cup shiitake, mini bellas or mushrooms, seemed and sliced
 1 pound chicken breasts, cut into bite sized pieces
 1 can (13.5 ounce) good-quality coconut milk
 2 tablespoons fresh lime juice
 2 tablespoons fish sauce
 1 teaspoon brown sugar (optional, according to taste)
 handful fresh cilantro leaves
 3 green onions, sliced
 serve with chili oil and lime wedges
1

Cook the noodles, rinse with cold water to stop the cooking. Set aside.

2

Use the back of a knife and lightly smash lemongrass and ginger. Trim the lemongrass into 4 inch pieces. Bring the lemongrass, ginger, lime leaves and broth to a boil in a large soup pot over medium high heat. Reduce the heat and simmer until flavors are combined, 8–10 minutes. Strain the broth and throw away the solids.

3

Add the chicken and return soup to a boil. Reduce heat, add mushrooms, red bell pepper and broccoli, bring to a simmer. Cook until the chicken is cooked through and mushrooms are soft, 20–25 minutes. Use a strainer if necessary. Mix in coconut milk, lime juice, fish sauce, and sugar.

4

Taste the soup & make adjustments according to taste. If you like it sweeter, add more sugar. Spicy, add chili oil. Saltier/brinier add more fish sauce. Creamier, more coconut milk.

5

Divide the noodles and soup among bowls. Serve with chili oil, cilantro, and lime wedges.