An easy and healthy Thai chicken soup. Serve over rice. Add more fish sauce or chile paste to taste.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.

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  • Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Cook's Notes:

I pick up kaffir lime leave at an Asian market in Seattle and I've found that they keep really well in the freezer. You can also buy them online - fresh, dried, or powdered.

I also sub fresh lemongrass with a squeeze of lemongrass paste, as fresh is not available in my local store.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

330 calories; 17 g total fat; 61 mg cholesterol; 1318 mg sodium. 20.8 g carbohydrates; 26.7 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/03/2013
This was amazing! Just like ordering from a thai restaurant. However I did add about 1 tablespoon of salt and another can of unsweetened coconut milk to the soup to give it more flavor. Also let it simmer on low for 30 minutes otherwise the zuccini will not be soft enough. Will definately make again! Read More
(6)
18 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/03/2013
This was amazing! Just like ordering from a thai restaurant. However I did add about 1 tablespoon of salt and another can of unsweetened coconut milk to the soup to give it more flavor. Also let it simmer on low for 30 minutes otherwise the zuccini will not be soft enough. Will definately make again! Read More
(6)
Rating: 4 stars
04/03/2013
This was amazing! Just like ordering from a thai restaurant. However I did add about 1 tablespoon of salt and another can of unsweetened coconut milk to the soup to give it more flavor. Also let it simmer on low for 30 minutes otherwise the zuccini will not be soft enough. Will definately make again! Read More
(6)
Rating: 4 stars
04/12/2013
Okay so I followed this pretty closely. I found some frozen kaffir lime leaves at the Asian market and thawed them which worked perfectly. I didn't have chicken so I subbed some tofu. I just -really- disliked the canned button mushrooms. I picked them ALL out and replaced them with fresh button mushrooms that I chopped and sauteed in a pan before adding to the completed soup. Any fresh mushroom would be better than the straw ones which are kind of slimy and have a weird taste. I think this soup would be better with the chicken for sure but the tofu was nice in a pinch and the rest of the flavors were out of this world. Read More
(5)
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Rating: 5 stars
10/25/2015
Grated Galangal & Rice Wine Vinager add a punch we love this soup Read More
(4)
Rating: 4 stars
03/13/2015
This is a very good recipe!! I found that if you use Thai basil (not regular or opal basil found in grocery store or nursery only oriental markets) it DOES taste exactly like restaurant Tom Kha Gai. That's the only change I made to this recipe and it made a world of difference. Read More
(2)
Rating: 5 stars
01/02/2016
SO good! Had the devils own time trying to find kaffir lime leaves--finally went to a Thai restaurant and they sold me some--this was the hit of the New Years Day bash! Read More
(1)
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Rating: 4 stars
12/30/2013
it's almost there. I've begged my local Thai restaurant for their recipe and they wont give it up. This is the closest I've got so far. Btw I used fresh mushrooms instead and after cooking the lemongrass and kafari lime leaves in for flavor I fished them out of the soup. And after cooking it with one can of coconut milk I tasted it and it needed another half a can. Read More
(1)
Rating: 5 stars
02/11/2015
I added marinated tomatoes an extra can of coconut milk and shrimp instead of chicken. Substituted quartered lemons for lemongrass. Used shrimp and chicken bouillon for broth. Was better than any restaurant version! Read More
Rating: 5 stars
02/24/2018
I made this for two families and everyone loved the flavor. Some did add some thai garlic chili sauce to add some heat. I did use fresh mushrooms instead of canned. A big hit! Read More
Rating: 5 stars
11/16/2015
Very tasty soup! Had this at a restaurant and wanted to see if it would be easy to make and just as delicious at home. It was! The restaurant variety did not have the zucchini and was very brothy so I was a bit concerned at first but the lovely tastes from the broth were the same. Warms you from the inside fills you up and makes you wish you doubled the recipe for leftovers. Totally recommend this dish! Read More