This Thai-inspired soup can be yours in less that 30 minutes! Seek out Chaokoh coconut milk and you will be most happy. Inspired by Thai it Up Chicken Soup by Rebecca Katz, Cancer Fighting Kitchen, and Bill McCarthy’s Tom Yom Gai and Tom Kha Gai.
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Amy’s Kitchen Coach Tips
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- For easy chicken prep, pop the breasts in the freezer for 20 minutes before slicing.
- Kaffir lime leaves – if you ever see them at your market, buy them! Keep them in your freezer and you’ll have them when you need them. Can’t find them? Don’t worry about it, buy a lime, that’ll work ok.
- Mushrooms are wonderful in this soup. Toss in some fresh or a drained can of straw mushrooms.
- Add an extra can of coconut milk for a richer, creamier soup. (Don’t feel too guilty, traditional Tom Kha Gai uses 4 cups of coconut milk and no broth.)
- Like hot and spicy? Add a thai chile pepper, seeded and sliced thinly with the carrot and ginger in step 3.
