Thai Coconut Ginger Soup

One of my favorite Thai soups is Tom Kha Gai.  This version is very close to Tom Kha Gai soup; I altered the ingredients a bit to suit what I actually could buy in my local grocery store.  My children devoured this soup – tipped the bowl upside down to get the last drips.  The flavor is very mild – sweet with a little tang!


8 oz. chicken, small pieces sliced thinly (lightly salted)
1 can coconut milk (regular or light)
1 cup chicken broth
1 stalk lemongrass (cut into 2 to 3 inch lengths and then cut again lengthwise)
1 inch ginger, grated
1 jalapeno, seeds removed, thinly sliced
2 scallions, chopped (white and green parts)
2 tablespoons fish sauce
2 tablespoons lime juice
garnish with fresh cilantro


Heat coconut milk, chicken broth, water, jalapeno, ginger, and lemongrass until it comes to a boil.  Add the chicken and allow the soup to boil for about 5 more minutes.  The chicken should cook through rather quickly if your pieces are small enough.  Add scallions, lime juice, and fish sauce.  Taste your soup and add more fish sauce or lime juice depending on your preference if necessary.  Right before serving garnish with fresh cilantro.  Enjoy!

Fish sauce can be found in your international food aisle.  Lemongrass can be found in the fresh produce section.  Fish sauce is salty and a little spicy and adds a zing to your Asian cooking! 

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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