Thai Coconut Chicken Soup

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 cups chicken stock
  • 3 kaffir lime leaves, fresh or dried, hand torn
  • 2 small Thai chiles, halved lengthwise
  • 2 cloves garlic, crushed
  • One 3-inch piece fresh ginger, peeled and cut into 4 chunks
  • 1 stalk lemongrass (white part only), cracked open with the flat side of a knife
  • 1 1/2 cups shredded cooked chicken
  • One 13-ounce can unsweetened coconut milk
  • One 8-ounce can straw mushrooms, rinsed
  • 2 tablespoons Thai fish sauce ( nam pla)
  • 1 1/2 teaspoons sugar
  • Juice of 4 limes
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh cilantro leaves, for garnish
  • Chicken Stock:
  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme leaves
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
Directions

Bring the stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.

Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

Cook's Note: Lemongrass imparts a delicate citrusy flavor and aroma, but if you can't find lemongrass, use equal parts lemon peel and ginger. Kaffir lime is gently limey with lots of aroma, but you can substitute lime peel if you can't find it.

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Difficulty: Intermediate

Cook Time: 1 hour, 30 minutes

Yield: 2 quarts stock

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.


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4.4 74
So tasty! Exactly like I get at a favorite Thai Restaurant. I was looking to replicate the recipe from the restaurant & that's exactly what I got. Tyler's flavor profile is always right on. item not reviewed by moderator and published
I don't know what I did wrong. It smelled and tasted fantastic along the cooking process but once I added the fish sauce it smelled horrible (I bought a high grade Thai fish sauce at local Asian market). The taste was OK but it was just too hard to get past the horrible smell. Didn't smell or taste anything like the soup that I get from the local Thai restaurant around the corner. My family all left the house because they thought the smell was so disgusting. Burning incense and opening all the doors in January to try to get the smell out of my house. item not reviewed by moderator and published
the chicken throws off the Thai taste of this type of soup..... chicken doesn't belong in this item not reviewed by moderator and published
VERY Yummy!!!!! I have made it twice in the last two weeks. My husband loves it and my pregnant coworker does too! I actually love the lime taste. I used chicken bullion cubes and it still tasted as good as a Thai restaurant. Highly recommend! item not reviewed by moderator and published
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. item not reviewed by moderator and published
absolutely delicious. cut the lime, added more lemongrass, used brown sugar instead of white and served with jasmine rice. AMAZING!!! item not reviewed by moderator and published
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 <b>Tom Kha Gai</b> 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 <i>fresh</i> mushrooms—<i>no dried!</i>—except for shitakes item not reviewed by moderator and published
Amazing!! I followed others' advice &amp; 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 &amp; add those at the end since I've seen that in restaurants &amp; it would add some color to this otherwise white soup. Other substitutions I had to make included carton chicken stock &amp; lemongrass paste from a tube (used a few tsps. My husband loved it &amp; said make this anytime!! item not reviewed by moderator and published
This soup is easy &amp; fabulous. I buy cooked rot chick at store &amp; shred; cuts out a step. I serve with frozen dumplings from Asian market. All of my guest enjoy as well &amp; ask for recipe. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Simple and well liked by everyone I serve it to. Repeat winner! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
My husband &amp; I went out for Thai Food last night and we had this soup. It was so good and so I decided to make it myself for dinner tonight. This recipe was equally the same. I used my own chicken stock and because I didn't have any kaffir leaves, I used fresh basil instead. A good substitute. I only used juice from 1 lime, don't like it too tart. I also added sliced bamboo shoots. What a great soup, my family loved it. I WILL make this again. item not reviewed by moderator and published
Amazing! I used imagine organic chicken stock. added shredded carrots, fresh mushrooms and a cup of brown rice. had to let it simmer longer for the rice but it was well worth it. I prefer a stronger flavor so tripled the chilis, lemon grass and the garlic (my local farmers market was out of lime leaves I cant wait to make this again! item not reviewed by moderator and published
Delicious!!! Used Rice Noodles and it was amazing!!!! Cannot wait to share with my sisters! ; Di from Del Mar item not reviewed by moderator and published
We make this all the time BUT cut the lime juice in half. WAY TOO limey. You can always add more, but it's hard to take away afterward. item not reviewed by moderator and published
This really is a five star soup. I recently went to a Thai restaurant with a friend and had coconut soup for the first time and loved it, so I searched for a recipe and this sounded the closest to what I had. It was so good, that my friend said it was better than what we had at the restaurant. Now I have to make the hot and sour soup and I have no doubt it will be five star also...Thanks Tyler :) item not reviewed by moderator and published
This is the best recipe for Thai Chicken soup I have ever used! Thank you! item not reviewed by moderator and published
Maybe I made it wrong, but this was a lot of work and not a lot of flavor. I wouldn't make it again. item not reviewed by moderator and published
I'm so glad that I read the previous review that recommended you cut the lime in half. That amount is perfect. (2 limes) The only other changes I made (besides adding tomato and cauliflower) were to add one teaspoon of red pepper flakes and 1/4 c. of brown sugar. With a little jasmine rice on the side this dish is complete! item not reviewed by moderator and published
Wow! I never thought I'd be able to make this at home without it being really difficult. This tasted just as good as at the Thai restaurants I've been to and it was incredibly simple to make. I went to an Asian grocery to buy the lemongrass and the kaffir lime leaves. As soon as I cracked the lemongrass and broke the leaves into pieces, I could smell that wonderful aroma of Tom Kha Gai that I love so much. I will be making this all of the time from now on! Thanks for the great recipe, Tyler! item not reviewed by moderator and published
I'm a big fan of Tom kai gai so I was looking for a recipy, and this recipy was almost same as the one from a Thai restaurant. But like other reviews say, it's too sour if you put all 4 lime juices. I think 2 could be enough, you can taste it then put another one. And it's lighter than what you get at the restaurant, so if you like that creamy texture like the restaurant one, it's better to put one more coconut milk. I usually put it over a cooked rice, it's HEAVENLY!!!! item not reviewed by moderator and published
This soup was very easy to make. I could not find fish sauce so i used soy sauce instead.Also i used lime zest instead of lime leaves.I added waterchestnut and bean sprouts. Garnished with cilantro and mint . This is a keeper item not reviewed by moderator and published
My favorite Thai food place is now in a different state then me and I had accepted that I would never have my favorite panang kai again. But with this, all the memories come flooding back! It's so tangy and full of lemongrass and ginger infusion! My husband freaked out when he took his first bite. We ladled this soup over our rice (which we made in our rice cooker with a few cloves and lime juice, which only added more flavor). So good...I need to make this all the time now!!! item not reviewed by moderator and published
We loved this recipe. I added some fresh vegetables and made rice noodles seperately to eat with the soup. It was filling and delicious. We grated some if the ginger in addition to the slices and that increased the potency of the the ginger. Will definately make agian. item not reviewed by moderator and published
Excellent soup recipe. Although I did tweak it a bit to my taste as I made it. I didn't have kaffir lime leaves, so I used the zest of two limes. I couldn't find lemongrass, but I did find fresh lemongrass in the tube and used 1T. My juiced limes made 1/4 c of lime juice. I started adding slowly but wound up using all of the juice. I also only used 1T fish sauce (tasted first before adding second tablespon--I suggest readers do the same as fish sauce is strong). I also only used 1/4 t sugar. I liked my recipe on the tart side. Surprisingly! Next time I'm going to make it with red curry paste as one reviewer suggested below. Bottom line, tweak as you like but the basic building blocks of this recipe are excellent and I highly recommend. item not reviewed by moderator and published
This is a great recipe! I have made this several times as it is written but the last time I made it, I tweaked it a little bit and found the results to be just as good. I added less lime juice, added large strips of lime zest in place of the lime leaves, and added brown sugar instead of the white sugar. I was really pleased with the results. I could eat this soup every day. item not reviewed by moderator and published
I love this recipe and have made it many times. I think it's up to you to make it the exact way you like it which might take a couple of minor adjustments and trial and error. Here are my adjustments: - Substitute lite coconut milk (makes it less creamy but healthier) - add dried galanga for flavor - extra kaffir lime leaves and lemongrass - LESS lime juice or it is too sour - use red Thai chili paste for flavor, easy to adjust to give it more kick - I sometimes use straw mushrooms or button mushrooms depending on what I have on hand. Both turn out delicious! - top with chopped green onions LOVE LOVE LOVE this recipe! item not reviewed by moderator and published
So yummy! I did not have the lime leaves in my store though, so I used the zest of one lime, and then only added the juice of one lime. I will TOTALLY make this soup again. Tyler Florence...Your the BEST chef in the world!!! xoxoxoxo item not reviewed by moderator and published
Recipe is great...even better on day two. I agree that 4 limes is too much. I like to add chili oil to add some spiciness. item not reviewed by moderator and published
I made this for the first time last night, and my boyfriend and I loved it. Not only did it taste great, but it was easy to make, too (I did buy the chicken stock instead of making my own). I will definitely make this again. item not reviewed by moderator and published
Tyler's recipe is better than the recipe I originally took from my favorite Asian cookbook. The only change I made was to add a small chopped onion. The second time around I swapped out peeled and devained shrimp for the chicken. Of course when making it for myself I double the amount of Thai chili's :-) item not reviewed by moderator and published
This soup is really tasty and really easy to make. I adjusted it slightly by only adding 2 limes and boiled the chicken prior to adding it (as others have suggested), I also used mini-bella mushrooms instead of canned. item not reviewed by moderator and published
I LOVED it. I just got married and know so little that the chicken broth burned off. No fire thankfully. However, I ended up using water on top of the already sorta' used garnishes, and it came out delicious. I can't imagine how great it will be when I learn how to boil correctly and use the broth. Great recipe. I followed the rest exactly, except for using only 1.5 limes. Thanks. item not reviewed by moderator and published
This soup is wonderful!! I made it for our friends last night (it's their favorite dish) and they loved it. I did read the previous reviews though and took the suggestion of less lime juice (I used 2) and it was perfect. I also subsituted red curry paste for the thai chillis (another suggestion from a poster). The only "complain" my friends had was to cut the chicken smaller. It was hard to eat. Next time I'll just cut it in little cubes instead of shredding or use tofu. Tyler - you did it again !!! Awesome :-) item not reviewed by moderator and published
I Loved your recipe for this Coconut Chicken Soup. I have gone to a Thai place in Long Beach, CA and love there soup and your recipe pretty much is the same. Thanks! item not reviewed by moderator and published
Good basic recipe except omit the lime juice. I added Thai red curry paste (nothing like any other curry) and added only one Tbl. of fish sauce so it wasn't too salty. I also added more kafir leaves. It tasted like the soup in all of the Thai restaurants that I've been to. item not reviewed by moderator and published
The list of ingredients are fine, but the proportions need to be tweeked a bit. This recipe called for the juice of 4 limes, but this makes it too tart. Try one lime first and adjust as needed. item not reviewed by moderator and published
This was my first attempt at making Thai soup and it was delicious! Very easy but glad I read the reviews before making it - I used only 2 limes like many people had suggested and it was just the right amount. I will be making this one alot for family and friends. Thanks Tyler! item not reviewed by moderator and published
Really easy to make, what a great recipe! I replaced the kafir lime leaves with the zest of 1 lime and only used the juice of 1 lime (b/c that is all I had :) I will make this over and over item not reviewed by moderator and published
This recipe is very simple and good, sometimes I add noodles to bolster it for a dinner dish. item not reviewed by moderator and published
I have made this soup a couple of times and absolutely love the combination of flavors..I believe 4 limes is too much and you probably only need two..Taste as you go along and use what you want. I did not add the mushrooms, but instead white rice. Easy and delicious! item not reviewed by moderator and published
The recipe has too much lime juice that it overcomes the taste of all other good ingredients.. I think there is typo error in lime amount.. Otherwise, I know all Tyler's recipes rock! :) item not reviewed by moderator and published
I added 1 cup more chicken to the soup and wish I only used the juice of two limes instead of four. The flavors were wonderful besides the lime. Next time I plan on adding bamboo shoots instead of the mushrooms. item not reviewed by moderator and published
The real recipes doesn't use ginger, sugar, garlic, black peper. We actually use galangal instead of ginger. It's in the same family as ginger, different taste. item not reviewed by moderator and published
I love his soups, especially Hunter's Minestrone and Chicken Noodle. This one is also a keeper - my husband makes it and it has just enough spice and heat. The coconut milk provides sweet balance. Great with a zingy/fruity white wine! item not reviewed by moderator and published
OUT OF THIS WORLD item not reviewed by moderator and published
I wasted an evening, money, and some good ingredients on this soup. I didn't read any of the reviews before cooking it, so I added the juce of four limes as recommended. The lime flavor was so strong I couldn't even taste the chicken stock. I tried salvaging the recipe by adding the rest of the chicken stock, then by adding soup base and water, but I would have had to quadruple the recipe to get the pucker factor in check. But I didn't have enough ingredients, so I chucked it. 1 lime would have been enough. item not reviewed by moderator and published
I added green onions and fresh tomato and it was superb! item not reviewed by moderator and published
this recipe is easly to read and use. the taste is excellent. we like to add diced tomatoes and green onions as toppings(would have been a 5 star with these). item not reviewed by moderator and published
This was so tasty and very easy. I made a few adjustments on my own... To add more bulk to the soup, I added button mushrooms (instead of canned mushrooms), baby corn and red peppers cut into strips and cellophane noodles. I didn?t have limes so I used lemon juice and it was fine. Also, to cook the chicken, I boiled the chicken with salt and then used the same hot water to soak the cellophane noodles. I had a lot of broth leftover from dinner so for lunch the next day I just cut-up some tofu and added it to the soup. It was delicious on both days! item not reviewed by moderator and published
A good standard recipe for a classic dish. An excellent twist on the usual chicken soup. item not reviewed by moderator and published
I brought this soup for a potluck holiday event, and I can't tell you how many people asked me for the recipe!! My pot was GONE and I tripled the recipe. My husband absolutely loved it as well. Okay, okay, so I modified! I used the zest of the lime instead of the kaffir lime leaves, as a previous poster suggested, and left out the lemongrass, as neither was available in my area. I also used less lime juice. I also added carrots, potatoes, and bell peppers, and cooked all of these in the first stage along with raw, thinly sliced chicken breast instead of pre-cooked chicken. At that point I removed the ginger and chilies. I can't tell you how many people asked me for the recipe! I love Thai food, and this had just the right flavors to be completely authentic. The ginger and fish sauce make this dish taste just right - don't leave those out. This is a regular dinner in our house from now on! Thank you Tyler! item not reviewed by moderator and published
It's great Chicken Soup. Thank you so much.......... item not reviewed by moderator and published
we have had this soup in a thai restaurent and my husband loves it. so when i saw the show i wanted to try it. when i did try it came out perfect. my husband said it is the same as in the restaurent and i felt on top of the world. thank u for this amazing recipe. ijust love ur show. item not reviewed by moderator and published
Easy to make and it tasts great!!!! item not reviewed by moderator and published
Both simple to make and delicious- even without the kaffir lime leaves!! We threw in a few mushrooms as well... item not reviewed by moderator and published
Over the years I've attempted many Thai coconut chicken soup recipes and this one is the best - very authentic. This is the second time I've made it and experimented by adding 1T tamarind and substituted with key limes. item not reviewed by moderator and published
Flavorful easy soup company loved. sub lime zest for kefer lime leaves. item not reviewed by moderator and published
Not as good as my local thai restaurant. item not reviewed by moderator and published
the slices of ginger and lime leaves should be removed for easier eating item not reviewed by moderator and published
What a unique and delicious soup - something you only find in a restaurant. This is very easy to make, especially since I used store bought chicken stock (not broth). I also used light coconut milk without a problem. Helpful hint...I strained the soup before adding the mushrooms. Also, I used cooked shrimp instead of chicken with great results. All in all, a great soup with intense flavor! item not reviewed by moderator and published
I found all ingredients at Whole Foods. I added thin Thai noodles and carrots but I left out the straw mushrooms since I don't care for them. Even with my improvising...delicious!!!!! item not reviewed by moderator and published
My husband and I devoured this soup; it was fantastic! We felt like we were dining in our favorite Thai restaurant. item not reviewed by moderator and published
This recipe called for too much lime juice for my taste. If I make this again, I would start with 2T of juice and work up from there. Chris, Barkhamsted item not reviewed by moderator and published
Needed more fish sauce and lime juice. item not reviewed by moderator and published
like I said before Tyler Florence has nailed it again. So authentic and SO YUMMY!! Easy to make too! item not reviewed by moderator and published
Great soup(meal)! The wonderful flavors hit the spot. item not reviewed by moderator and published
I love this soup! I make basic stock and with it make both the Tortilla and Thai soups. They are entirely different from one another, with an ethnic twist to each. Great! item not reviewed by moderator and published
Yo, i made this and it was off the hook! For real, this was the bomb and my wife loved it. The flavors were tight and we will make this again. Thanks Tyler item not reviewed by moderator and published
I served this to a very special friend for her birthdat dinner. She and my other guest raved!!!!!It was very easy and the base for the soup was my own homemade chicken stock. I felt Tyler was with me... CAROLINE PORTLAND, OREGON item not reviewed by moderator and published
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Agreed 100% item not reviewed by moderator and published
Bummer, did the fish sauce smell bad before you added it to the soup? Different fish sauces smell and taste differently, so you should give it another go with a different brand. item not reviewed by moderator and published
I suppose if you knew anything about Thai food you would not have posted this item not reviewed by moderator and published

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