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Thai Coconut Chicken Soup Recipe

Thai Coconut Chicken Soup

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Average Rating:

Total Reviews: 70

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  • on March 13, 2013

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    Way too much lime, the soup was overly tart. I tried to save it by adding another tablespoon of sugar, and more stock....but unfortunately it couldn't be saved. Luckily I didn't bother with the from scratch stock, so there weren't many ingredients to waste in it.

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  • on February 26, 2013

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    absolutely delicious. cut the lime, added more lemongrass, used brown sugar instead of white and served with jasmine rice. AMAZING!!!

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  • on January 29, 2013

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    This recipe is really good, but it lacked the punch of flavor I found at my favorite Thai restaurant which has sadly closed.

    The proper name for this soup is Tom Kha Gai which literally translates to Chicken Galangal Soup. Galangal is a root in the same family as ginger, but it tastes very different. So I suggest getting that at an Asian market in lieu of ginger. I also suggest halving the lime juice, doubling the lemongrass and kaffir lime leaves, and adding a bit more sugar to taste. If you need more heat just add a little Sriracha sauce or other chili paste.

    I was able to find all the exotic ingredients at Whole Foods. If you must use substitutes try these:
    Galangal root ≈ Ginger root
    10 Kaffir lime leaves ≈ 5 Bay leaves, zest of 2 limes
    Thai chilies ≈ Sriracha sauce or another chili pepper, ½ tsp at a time
    1 ½ Tbsp Palm sugar ≈ 2 tsp Brown sugar
    3 shallots ≈ 2 cloves garlic, 1/2 red onion
    Mushrooms ≈ Any fresh mushrooms—no dried!—except for shitakes

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  • on December 05, 2012

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    Amazing!! I followed others' advice & used 2 limes and subbed basil for kefir lime leaves. I also added bamboo shoots. Next time I'm going to cut 2 Roma tomatoes in eighths & add those at the end since I've seen that in restaurants & it would add some color to this otherwise white soup. Other substitutions I had to make included carton chicken stock & lemongrass paste from a tube (used a few tsps. My husband loved it & said make this anytime!!

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  • on September 30, 2012

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    This soup is easy & fabulous. I buy cooked rot chick at store & shred; cuts out a step. I serve with frozen dumplings from Asian market. All of my guest enjoy as well & ask for recipe.

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  • on September 15, 2012

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    I've made this several times now, and it NEVER fails me! Abolutely YUMMY every time. I add extra garlic and ginger-we like it spicey. So easy and delicious!

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  • on August 03, 2012

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    Simple and well liked by everyone I serve it to. Repeat winner!

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  • on April 05, 2012

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    This tastes just like the soup I love in the restaurant and with the same price I can make 6 bowls! I added lime zest and 4 lemon grass instead of one. I made my own chicken stock and used the chicken for this soup. So good! I can eat a lot of rice with this soup.

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  • on January 31, 2012

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    Absolutely delicious! I used store bought chicken stock and the juice of 2 large limes. Substituted palm sugar for the regular sugar. Almost identical to the soup I get at our favorite Thai restaurant.

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  • on January 24, 2012

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    This soup was simply delicious and I highly recommend it! I followed the previous suggestions and used half the limes called for in the recipe (I tripled the recipe for a soup party my girlfriend and I were hosting, so we used 6 limes instead of 12. I'm thinking Tyler used small key limes for this hence the large number of limes. There are a few unique ingredients, but my local asian market had most of them, and the rest came from our local co-op. Still, it was well worth the extra trip to the market. I'll be cooking this one again soon!

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