Tom Ka Kai (Chicken Coconut and Mushroom Soup)

4.7(14)

This is my favorite Thai soup. I love the coconut broth and all the lovely things in it. It is really quick to make if you have all the ingredients on hand. It warms my soul!

by Lisa·published 2009-10-27

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prep 15 min

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Ingredients (12)

serves

2 whole Chicken Breast, Cut In Chunkschicken-breast
1 whole Onion, Choppedonion
6 cups Waterwater
1 cup Chopped Shiitake Mushrooms (regular Mushrooms Work, Too)
14 ounces, fluid Canned Coconut Milk
1 Tablespoon Red, Yellow, Or Green Curry Paste
2 Tablespoons Fish Sauce Or Soy Sauce
¼ cups Sugarsugar
1 piece Lime Wedgeslime
½ teaspoons Red Chili Flakesred-pepper-flakes
2 whole Tomatoes, Cut In Wedgestomato
¼ cups Fresh Basil, Choppedbasil

Instructions (3 steps)

01In a large sauce pan, cook the chicken in a little bit of oil until done, about 5 to 7 minutes. Add the onion and cook until translucent. Add the remaining ingredients except for the tomatoes and basil. Bring to a boil and then let simmer for 10 minutes.
02Add the tomatoes and basil and cook until warmed through. Taste and adjust seasoning. I like mine a bit sweeter, so I add about 1/4 cup more of sugar. If it needs more salt, add a little more fish sauce. This is a strong ingredient so be gentle with it. If you like it a bit more spicy, add a little more red chili flakes.

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Not rich — missing servings, total time, or calories.