Tom Ka Gai (Coconut Chicken Soup)

Tom Ka GaiServes 4

1 green chili, sliced thin
1 small handful cilantro stems, and chopped fresh leaves for garnish
4 medium chicken thighs (about 1 1/2 pounds)
2 cans (13.5 ounces) light coconut milk
2 cup chicken broth
1 stalk lemon grass, halved lengthwise, then crosswise
1 1/2 inch piece of ginger, sliced into coins
1/4 cup lime juice
1/4 cup fish sauce

Except for the green chili and chopped cilantro leaves, bring all ingredients to simmer in a 5- to 6 quart Dutch oven. Reduce heat to low and simmer, partially covered, to blend flavors, 10 to 15 minutes. Drain broth discarding lemon grass, cilantro stems, and ginger; shred chicken thighs into bite-size pieces. Return broth to a simmer, add the shredded chicken and heat through. Serve, garnishing with sliced chilis and chopped cilantro.

13 Comments

  1. says

    This has been my favorite go-to dinner for these spring days that are warm during the day but still chilly enough for soup at night. Thanks for sharing your recipe! It looks easier than mine; can’t wait to try it!
    Also, your writing style is beautiful in the article about chinatown. :)

  2. says

    This is my kind of soup! We used to order a soup very similar to this at a local Thai restaurant when we lived in New York City. The lemongrass and coconut milk are really a great combination.

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