Recipe: Coconut Chicken Soup (Tom Ka Gai)

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Coconut Chicken Soup (Tom Ka Gai)
coconut chicken soup

  • 1 tablespoon vegetable oil
  • 2 tablespoons ginger; grated
  • 5 teaspoons red curry paste
  • 6 cups chicken broth
  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 28 ounces coconut milk
  • 1 pound chicken breasts, cut thin in strips
  • 1/2 pound mushrooms; sliced
  • 1 white onion, sliced
  • 8 oz snow peas
  • 2-3 carrots, sliced
  • 3 tablespoons lime juice
  • 1/2 cup cilantro
  1. In a soup pot, heat vegetable oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes.
  2. Add chicken and simmer until the chicken is cooked.
  3. Turn heat to med/low and add coconut milk and carrots. Cook on med/low for one half hour to a hour.
  4. Add mushrooms, onions, and snow peas and continue to cook on med/low for 2-5 mins.
  5. Add the lime juice and cilantro before serving.
  6. Season with salt to taste at the end as a lot of the ingredients can vary in the salt.


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