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Traditionally known as tom kha gai, this nourishing, rich soup is a coconutty, lime-y version of the comforting chicken soup we all grew up with. Go light on the chilies if you’re easing picky eaters into a new dish, or punch up the ginger and spice for an immune-boosting bowl of goodness on a cold winter night.Active time: 20 minutesTotal Active time: 20 minutes
Contains: tree nuts.
What You Get
Boneless skinless chicken thighs
What You'll Need
Hot sauce or chile flakes (optional)
Heat a large pot over medium heat. Roughly chop chicken into 1-2” chunks, then cook along with a large pinch of salt until browned.
Halve and slice the onion into thin half-moons. Slice the ginger into thin coins (no need to peel), smash and peel 3 garlic cloves, and rinse or brush any dirt off the mushrooms (halving any extra-large ones). Add everything to the pan with the chicken, and cook, stirring frequently, for about 3-5 minutes until fragrant.
Pour in the broth and the entire can of coconut milk, and squeeze in the juice from 1 lime. Bring soup to a simmer and let cook about 5 minutes, then taste. Adjust the flavor to your liking (we often add a pinch of sugar and a bit more salt). Cut the other lime into wedges. Serve soup with basil and cilantro on the side, and a dash of your favorite hot sauce or a pinch of red chile flakes.