Coconut Chicken Soup

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bowl of SoupThis recipe of mine is based around one of my favourite Thai soups, Tom Kha Gai. Since my easy-to-get-to local shops don't carry lemongrass, galangal, or kaffir lime leaves, I've made substitutes that do a great job of mimicking them (until I can get out to the proper shops)! I hope you give this a try.


When I make this soup, I like to use a blend of broths for a richer flavour. Here I used half chicken broth, half shrimp stock. I've added a link on how to make my shrimp stock.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Link: Homemade Shrimp Stock Recipe




  1. Place broth, stock, ginger, green onion, jalapeno, carrot, brown sugar, and bay leaves in a large pot. Bring to a boil, then simmer on low for about 15 minutes.
  2. adding Coconut Chicken Soup

  3. Stir in coconut milk and lime zest. Bring heat up to boil, then lower to a simmer.
  4. adding herb to Coconut Chicken Soup
  5. Stir in the chicken, baby corn, and mushrooms, keeping the soup at a low and gentle boil. Stir frequently, until chicken is fully cooked. Add lime juice and add salt to taste. Garnish with chopped cilantro and a few drops of hot chili sauce.
  6. adding chicken to Soup

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August 10, 20180 found this helpful

Oh my does this look delicious too! What a colorful beautiful soup.
Oh yes, this is on my "to cook list" also.

Thank you Attosa :)

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Diamond Post Medal for All Time! 1,246 Posts
August 11, 20180 found this helpful

Oh I can't wait for you to try it! At first, I'd compare it too hard to the soup I based it on (tom kha gai) but when I first tried it, it was its own spectacular dish! I'm so pleased you'll give it a go!

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