Thai Coconut-Chicken Soup (Tom Ka Gai)

Thai Coconut-Chicken Soup (Tom Ka Gai) Recipe

For an authentic taste of Tai cuisine, this traditional soup is just the thing! Tender chicken strips are simmered in a savory coconut milk broth that is flavored with zesty Thai-inspired herbs & spices. Serve it piping hot for a satisfying appetizer or light meal.

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Recipe Information

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Total Time

35 Minutes

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      • 1 Pound Boneless, Skinless Chicken Breasts (Cut Into Strips)
      • 3 Tablespoons Vegetable Oil
      • 28 Ounces Coconut Milk
      • 2 Cups Water
      • 2 Tablespoons Freshly Minced Ginger Root
      • 1/4 Cupt Fish Sauce
      • 3 Large Limes (Juiced)
      • 1/4 Teaspoon Cayene Pepper
      • 1/2 Teaspoon Ground Turmeric
      • 3 Medium Green Onions (Thinly Sliced)
      • 1 Small Bunch Fresh Cilantro (Chopped)


  1. In a medium skillet over medium-high heat, heat oil and saute until chicken is lightly brown, about 2-3 minutes. Remove from heat & set aside.
  2. In a large sauce pan over medium-high heat, add coconut milk & water and bring to a boil. Reduce heat to medium-low and stir in fish sauce, lime juice, cayenne pepper, & turmeric. Add chicken and simmer until chicken is cooked through, about 10-15 minutes.
  3. Ladle hot soup into bowls and top with green onions & cilantro before serving.

Nutrition & Cost Facts


637 kcal


12 g


55 g


29 g

Cost Per Serving


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