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.

INGRIDIENT

3 stalks green onions

1 bunch cilantro, divided

4 cups water

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 pound boneless, skinless chicken thighs, cut into bite-sized cubes

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

1 teaspoon fish sauce, or more to taste

DIRECTION

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.