My Thai neighbor brought this over one day and we were hooked for life!

Nothing warms the heart and the belly quite like a bowl of Thai Coconut Soup, also known as Tom Kha Gai. This classic dish hails from the beautiful country of Thailand, and it's the perfect blend of creamy, spicy, and tangy flavors to liven up your dinner table. It's a soup that's as comforting as a hug from the inside out, and it's surprisingly simple to whip up, even on a busy weeknight. Whether you're adventurous with your palate or just looking to try something new, this Thai Coconut Soup can transport your family's taste buds straight to the streets of Bangkok, no passport necessary!

Thai Coconut Soup is a hearty dish on its own, but it pairs beautifully with a plate of jasmine rice to soak up all that creamy goodness. Consider serving it alongside spring rolls or a fresh papaya salad for those who adore a full Thai feast. And for the little ones, or anyone who's a bit spice-shy, plain rice or even some warm naan bread can be the perfect sidekick to balance the flavors.

Thai Coconut Soup
Servings: 4

- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, minced (or 1 tablespoon lemongrass paste)
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1 fresh red chili, thinly sliced (optional for extra heat)
- Salt to taste

1. In a large pot, heat the coconut oil over medium heat. Add in the garlic, ginger, and lemongrass, sautéing until fragrant — this should take about a minute or so.

2. Pour in the chicken broth and bring the mixture to a light boil. Then, gently add the chicken slices to the pot and let them simmer until they're fully cooked, which should take about 5-7 minutes.

3. Once the chicken is cooked, stir in the coconut milk, fish sauce, and sugar, ensuring everything is well combined.

4. Add the sliced mushrooms and cherry tomatoes to the soup, letting it all simmer together for an additional five minutes. You want those mushrooms to be tender and the tomatoes just warmed through.

5. Finish off by stirring in the lime juice, cilantro, and sliced red chili if you're using it. Give it a taste and add a pinch of salt if necessary.

6. Serve your Thai Coconut Soup hot, garnished with a little extra cilantro or a lime wedge on the side for that personal touch.

Taking care of a finicky eater or two? No problem! You could substitute the chicken with tofu for a vegetarian variation, and if mushrooms aren't a family favorite, feel free to leave them out or swap in another veggie — baby corn or bamboo shoots can work nicely. If the kids are sensitive to spice, you can serve the red chili on the side, so each person can add heat to their liking. Remember, cooking at home is all about making dishes that your family loves, so don't be afraid to tweak this recipe and make it your own. Happy cooking, everyone!