Coconut Chicken Soup


"It is a northern Thai soup called Tom Khai Gai. Much of the flavor comes from the garnish that is added after it is cooked: the fresh lime, chiles, coriander leaves, and the roasted chili curry paste. This soup will have a bite to it no matter what you do, but you can modify the spiciness by changing the peppers and the amount of chili paste that you use."
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30 m servings 436 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1477 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
  2. Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.


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Not good. I followed the recipe exactly, no substitutions. When I was putting in the fish sauce, I thought it seemed like a lot, but I did it anyway. I make Thai and Indian food all the time, an...

Thank u so much...It came out Delicious

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