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Thai Coconut Soup Light

Thai Coconut Soup Light

A lighter, brighter version of the classic Tom Kha Gai that delivers incredible aromatic flavors without weighing you down.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Thai
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breast, thinly sliced
  • 2 cans (13.5 oz each) lite coconut milk
  • 3 cups chicken broth (low-sodium)
  • 3 stalks lemongrass, bruised
  • 1-inch piece galangal, sliced
  • 5-6 kaffir lime leaves
  • 8 ounces shiitake mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 2-3 Thai chilies, to taste
  • 3 tablespoons fish sauce
  • 3-4 tablespoons fresh lime juice
  • 1/2 cup cilantro, chopped
  • 3 stalks green onions, sliced

Method
 

  1. Prepare your aromatics first. Bruise the lemongrass stalks, slice the galangal thinly, and tear the kaffir lime leaves.
  2. In a large pot over medium heat, combine chicken broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer for about 10 minutes.
  3. Add the mushrooms and tomatoes to the pot and simmer for another 5 minutes.
  4. Add the sliced chicken breast and Thai chilies. Cook for 5-7 minutes until the chicken is tender and cooked through.
  5. Remove from heat and stir in fish sauce and fresh lime juice. Adjust seasoning as needed.
  6. Fish out the lemongrass, galangal slices, and kaffir lime leaves if desired. Stir in cilantro and green onions.
  7. Ladle into bowls and serve hot with extra lime wedges on the side.

Notes

Don't skip bruising the lemongrass for maximum flavor. Keep the heat gentle to avoid separating the coconut milk.