Sun Basket-Style Thai Coconut Soup

Tom Kha Gai with organic chicken, coconut milk, lemongrass, and galangal — no shortcuts.

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Sun Basket charges ~$13/serving → Make it at home: ~$3/serving

Ingredients

  • 2 organic chicken thighs, sliced thin
  • 1 can full-fat coconut milk
  • 2 cups organic chicken bone broth
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 4 slices fresh galangal (or ginger)
  • 4 kaffir lime leaves, torn (or 1 tsp zest)
  • 2 Thai bird chilies, sliced
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp raw honey
  • 1 cup cremini mushrooms, sliced
  • 1 tomato, quartered
  • fresh cilantro and lime wedges

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What you'll need

Instructions

  1. Bring broth to simmer. Add lemongrass, galangal, kaffir lime, chilies. Simmer 10 min to infuse.
  2. Add coconut milk, fish sauce, honey. Bring back to gentle simmer.
  3. Add chicken and mushrooms, cook 8–10 min until chicken just cooked through.
  4. Add tomato, lime juice. Remove galangal and lemongrass. Adjust fish sauce/lime to taste. Top with cilantro and lime wedges.

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