THAI COCONUT SOUP (TOM KHA GAI)

Thai Coconut Soup (Tom Kha Gai) image

A rich coconut broth seasoned with fresh cilantro and ginger surrounds chicken, straw mushrooms, and sliced bamboo in this tasty version of Thai tom kha soup.

Provided by O Scyllarus

Time 50m

Yield 12

Number Of Ingredients 11

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Ingredients

3 stalks green onions
1 bunch cilantro, divided
4 cups water
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
3 (2 inch) pieces fresh ginger, coarsely chopped
2 (1.06 ounce) packets tom yum soup paste (such as Lobo®)
2 (15 ounce) cans straw mushrooms
2 (15 ounce) cans sliced bamboo shoots
2 (15 ounce) cans unsweetened coconut cream
1 teaspoon fish sauce, or more to taste

Steps:

Dice one green onion and set aside for garnish. Place remaining whole green onions in a soup pot. Chop 1/2 of the cilantro for garnish; add remaining cilantro stems to the soup pot.
Add water, chicken breast and thigh meat, and ginger to the pot with green onions and cilantro; bring to a boil. Reduce heat and simmer for 15 minutes. Remove chicken and set aside. Remove and discard green onions, cilantro, and ginger.
Add tom yum paste along with straw mushrooms and bamboo shoots, liquid and all. Return to a boil.
Add chicken back to the pot along with coconut cream and fish sauce. Simmer until chicken is cooked through, about 5 minutes.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 10.4 g, Cholesterol 42.3 mg, Fat 28.5 g, Fiber 4.2 g, Protein 20 g, SaturatedFat 22.8 g, Sodium 349.4 mg, Sugar 1 g