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EFK Tom Kha Gai — Thai Coconut Chicken & Mushroom Soup

A fragrant Thai-style coconut chicken soup with mushrooms, lime, ginger, and a controlled chile finish. The broth stays bright and savory rather than heavy.

Ingredients

1 1/2 lb boneless, skinless chicken thighs, thinly sliced

6 cups low-sodium chicken stock

1 can (13.5 oz) unsweetened coconut milk

1 stalk lemongrass, bruised and cut into pieces

1 (2-inch) piece fresh ginger, sliced

4 garlic cloves, smashed

8 oz mushrooms, sliced

2 tbsp fish sauce

2 tbsp fresh lime juice

1 tsp grated lime zest

1 tsp brown sugar

1/4 tsp crushed red pepper, optional

2 green onions, sliced

1/4 cup cilantro, chopped

Directions

Bring the stock to a gentle simmer in the Dutch oven. Add lemongrass, ginger, and garlic; simmer 10 minutes to infuse. Remove the large aromatics if desired.

Add coconut milk and mushrooms and return to a gentle simmer. Add chicken in small pieces and cook until the thickest piece reaches 165°F, about 8–10 minutes.

Stir in fish sauce, lime juice, lime zest, sugar, and optional chile. Taste for balance; the soup should be savory, tart, and lightly sweet. Finish with green onions and cilantro.

Bring the stock to a gentle simmer in the Dutch oven. Add lemongrass, ginger, and garlic; simmer 10 minutes to infuse. Remove the large aromatics if desired. Add coconut milk and mushrooms and return to a gentle simmer. Add chicken in small pieces and cook until the thickest piece reaches 165°F, about 8–10 minutes. Stir in fish sauce, lime juice, lime zest, sugar, and optional chile. Taste for balance; the soup should be savory, tart, and lightly sweet. Finish with green onions and cilantro.