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
Scale
- 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.