Thai Coconut Chicken Soup {Tom Kha Kai}

When I lived in Atlanta, there was a great restaurant called Doc Chey’s. I used to always get the Thai Coconut Chicken Soup, and it was so satisfying and delicious. And I had no idea what was in it. Coconut, obviously, but what were all those other unique flavors? Why does the broth taste THAT good?

Well, I was telling my husband about it the other day, and I started getting on the internet to research it. I had found secret recipes from Doc Chey’s before, and I was able to tweak them to use some better quality ingredients to make a healthier version of their dishes, so I tried it with this one, and it is really yummy.

 

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

8 cups of homemade chicken stock
1 can of coconut milk chilled, so that the cream separates (only use the cream)
20 Stalks of cilantro
2 teaspoons of fresh minced or grated ginger
1 stalk of lemongrass, bottom half only, chopped
1/4 wedge of lime
3 T fish sauce (I use pure, Red Boat Fish Sauce)
1 Tablespoon of granulated cane sugar or coconut sugar
1 pinch of red pepper flakes
3 cups of softened rice vermicelli noodles or sweet potato glass noodles (found at Asian markets)
1 cup of julienne red bell pepper
1 cup of sliced green onions
1/2 cup of sliced shiitake mushrooms
1 cup of cooked, shredded and chopped chicken breasts
Garnish with Sesame Chili Oil, Lime Wedges and Thai Basil Leaves

  1. In a large pot, simmer together the chicken stock, coconut cream, cilantro, lemongrass, lime wedge and ginger for 30 minutes. Remove from the heat, strain out the solids and return the flavored broth to the soup pot.
  2. Add fish sauce, sugar, and pepper flakes and stir to dissolve.
  3. Add in the noodles, bell pepper, mushrooms, green onion, and chicken and simmer for 10 minutes to lightly cook the veggies.
  4. Ladle into bowls and garnish with Sesame Chili Oil, Lime Wedges and Thai Basil Leaves.