Easy Tom Kha Gai Soup Recipe With Brodo Bone Broth
Joining a few friends with our favorite healthy recipes!
When my husband and I first met in Scottsdale, AZ, we fell in love with Thai food – especially Thai coconut chicken curry. We had our favorite place and ate there once almost every week – until we moved.
As we moved around the country to different cities, we always managed to find a great local Thai restaurant. Now, living in the NYC metro area, it’s easy to find good Thai food. Like all the other cities, we have our favorite place. It’s so convenient and reasonably priced that, as much as we enjoy cooking, we never tried to make Thai food at home – until I discovered Brodo Broth Company’s bone broth and tried their delicious recipe for Thai coconut chicken curry soup.
It was a perfect snowy day in January when we tried this recipe—the kind of bone-chilling day when you need soup to warm the soul. We were amazed at how flavorful the soup was and at the tenderness of the chicken. It was the perfect comfort food for that cold winter day.
Brodo Bone Broth, founded in 2014, started by selling broth out of the window of a small shop in the East Village of Manhattan. It now has an online business selling nationwide.
Chef Marco Canora, a James Bear Award, Best Chef NYC, is the person behind Brodo Bone Broth. All his broths use organic ingredients and are packed full of protein.
The ingredients for Tom Kha Gai soup recipe
- Tom Yum Brodo bone broth (chicken broth with coconut, curry, lime and Thai aromatics)
- Coconut milk
- Button or oyster mushrooms (or similar type mushrooms)
- Chicken breasts (you could also use boneless, skinless chicken thighs)
- Spanish onion
- Red bell pepper
- Serrano chili
- Celery
- Red curry paste
- Fish sauce
- Brown sugar
- Fresh lime juice
- Fresh basil (or cilantro)
- Salt and pepper to taste
Directions for Tom Kha soup (Thai coconut chicken curry soup)
- Pour the Brodo broth and coconut milk into a large pot or Dutch oven, stir, and bring to a simmer.
- Cut the chicken breasts into bite-sized pieces and slice the onion, mushrooms, red bell pepper, Serrano chili, and celery.
- Add the chicken, mushrooms, and vegetables, bring to a boil over medium heat, reduce to a simmer, and continue cooking until the chicken is cooked through.
- When the chicken is done and the vegetables have softened, add the red curry paste, fish sauce, brown sugar, and fresh lime juice. Let it cook for a few more minutes.
- To serve, ladle soup into soup bowls, garnish with basil, and serve (we added white rice to the bowl, ladled the soup over the top, and served it as a main course dish but you could also serve it with rice noodles).
- Store the leftovers in an airtight container in the refrigerator for a few days.
Tom Kha Gai Soup Recipe With Brodo Bone Broth
The flavors and creaminess of Thai coconut chicken curry soup make this the perfect comfort food on a cold winter day.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
- 6 pouches of Tom Yum Brodo
- 1 can coconut milk
- 8 oz. of button mushrooms sliced (or similar type of mushroom)
- 1 lb. chicken breasts cut into bite-sized pieces
- 1 Spanish onion sliced thinly
- 1 bell pepper slice in thin strips
- 1 Serrano chili diced
- 2 celery stalks
- 1 heaping teaspoon red curry paste
- 3 tablespoons fish sauce
- 1 tablespoon brown sugar
- Fresh squeezed lime juice from 2 limes
- Salt and pepper to taste
Instructions
- Pour the Brodo broth and coconut milk into a large pot or Dutch oven, stir, and bring to a simmer.
- Cut the chicken breasts into bite-sized pieces and slice the onion, mushrooms, red bell pepper, Serrano chili, and celery.
- Add the chicken, mushrooms, and vegetables, bring to a boil over medium heat, reduce to a simmer, and continue cooking until the chicken is cooked through.
- When the chicken is done and the vegetables have softened, add the red curry paste, fish sauce, brown sugar, and fresh lime juice. Let it cook for a few more minutes.
- To serve, ladle soup into soup bowls, garnish with basil, and serve (we added white rice to the bowl, ladled the soup over the top, and served it as a main course dish but you could also serve it with rice noodles).
- Store the leftovers in an airtight container in the refrigerator for a few days.
Notes
You can serve this soup on its own or add some rice or rice noodles to make it a main course.
Let’s see what Mary Ann, Cindy, and a few friends came up with for healthy recipes. Here are the links!
Classic Casual Home
Cindy Hattersley Design
Molly In Maine
Pinecones And Acorns
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Looks amazing, Annie. We order this at our local restaurant but now, thanks to you, I can make it at home!
Hi Annie! I love Thai food too! We surprisingly have a Thai restaurant just 20 minutes from our house. I would make a soup similar to this using tofu! Fun joining you in this group today!
Molly-Oh yes, tofu would be a great substitute! I will add that to the post! Thanks for mentioning that!
Annie,
This soup looks DELICIOUS! I cannot wait to make this. Perfect for this weekend when we may get some snow!
Have a wonderful weekend.
Elizabeth! It’s so yummy, especially made with bone broth! It elevates the flavors and adds protein!
Oh my goodness this soup is right up my alley! I adore Thai food and this doesn’t sound too complicated! We do not have a good Thai food place here, and I miss it so much! I am going to try this next week. I am making a similar soup tomorrow, but I have it penned and waiting!