Thai Coconut Chicken Soup

If you’re craving something warm, creamy, and bursting with Thai flavor, this Thai Coconut Chicken Soup (Tom Kha Gai) is a must-try. It’s rich with coconut milk, balanced with tangy lime, and infused with fragrant herbs that make every spoonful irresistible.

Ingredients:

• 1 tablespoon coconut oil
• 1 inch fresh ginger, sliced
• 2 stalks lemongrass, cut into 3-inch pieces and smashed
• 3 kaffir lime leaves (optional, but recommended)
• 1 can (14 oz) full-fat coconut milk
• 2 cups chicken broth
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 cup mushrooms, sliced
• 1–2 tablespoons fish sauce (to taste)
• 1 tablespoon fresh lime juice (or more to taste)
• 1–2 teaspoons sugar
• 1–2 Thai chilies, sliced (optional for heat)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Step-by-Step Instructions: . . .

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