Chicken Coconut Soup Recipe
This Chicken Coconut soup; aka Tom Kha Gia, is smooth and aromatic with every simply delicious slurp.
Chicken Coconut Soup
- 1” piece ginger, peeled
- 5 kaffir lime leaves or 1 Tbsp. lime zest and ⅛ cup lime juice
- 3 cups low-sodium chicken broth
- 6 ounces boneless,skinless chicken breasts, cut into 1” pieces
- 4 ounces shiitake mushrooms, stemmed, caps cut into bite-size pieces
- 6 ounces coconut milk
- 1 Tablespoon fish sauce
- 1 teaspoon. sugar
- Sriracha Sauce, cilantro leaves, and lime wedges (for serving)
Using the back of a knife, lightly smash the ginger.
Bring ginger, lime leaves, and broth to a boil in a large saucepan.
Reduce heat and simmer until flavors are melded, 8–10 minutes.
Strain broth into clean saucepan; discard solids.
Add chicken and return to a boil.
Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 15 minutes.
Mix in coconut milk, fish sauce, and sugar.
Divide soup among bowls. Serve with Sriracha, cilantro, and lime wedges.
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I often get asked where I come up with all my cooking ideas. It’s amazing to think that just a short time ago I cooking repertoire was fairly basic. Now I didn’t know it at the time, really. I just cooked what I knew and knew what I cooked. But when I started blogging I had to start thinking outside the tried and true.
That brings me to things like coconut milk. Or Sriracha sauce. And thinking that cilantro was for Mexican cuisine only. Limes, oh they are for margaritas, right. Nope. I tell you, I have leaned a lot about cuisine and I have so much more to learn. I am no chef, but I know what I like. Which leads me to this coconut milk soup. To die for and then-some. But I would not have ever know that if I stuck to the traditional meals I grew up on.
So next time you THINK you don’t like something, give it a try. Then come back and tell me what you learned.
Thanks for stopping by and have a great day.
Marlene
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