Go Back
Thai Coconut Chicken Soup3

Thai Coconut Chicken Soup {Tom Kha Gai}

Libby with Lemony Thyme
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4
Calories 210 kcal


For soup...

  • 1 lb. boneless skinless chicken breast
  • 3 cups fat free chicken broth preferably reduced sodium
  • 1 14- ounce can lite coconut milk
  • 8 ounces sliced fresh mushrooms
  • 1 lemon grass stalk cut into 4 pieces about 3-inch each, remove woody outer layer.
  • 1 Serrano pepper finely diced
  • 1- inch fresh ginger grated (about 1 Tbl.)
  • 2 garlic cloves minced
  • 10-12 fresh cilantro sprigs leaves & stems, finely chopped
  • 2 tsp. fish sauce or more to taste
  • 1 tsp. sugar
  • juice of 1 1/2 limes about 2-3 Tbl.

To serve...

  • 2 scallion thinly sliced
  • fresh basil and cilantro for garnish
  • lime wedges for garnish
  • edible flowers for garnish optional


For soup...

  • Cut chicken breast into 4 pieces. Simmer in 1 cup chicken stock until cooked through, about 10-15 minutes. Remove chicken from pan and reserve.
  • Meanwhile, while chicken is cooking, slice and dice remaining ingredients.
  • Add remaining ingredients; bring to a boil, then reduce to a simmer. Cook until mushrooms are tender, about 10 minutes.
  • Use two forks and shred chicken; return to the broth and heat through.

To serve...

  • Remove lemon grass; discard. Serve hot in bowls; garnish with fresh cilantro, basil, scallion, lime wedges, and edible flowers (optional).


Each 1 1/2 cup serving = 5 WW Pts+