Recipe By Lonn Myronuk
Published Jun 8th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 2 servings Calories 661.1

Creamy soup with mild spice and a zip of citrus. It is inspired by Tom Kha Gai from Laotian and Thai cuisines, but it comes together quickly from ingredients that are easily and routinely available–real Tom Kha needs fresh lemon grass, kaffir lime leaves, and galangal root, which are not always available in my locale.

Recipe Ingredients

  • 1 (14 ounce) can coconut milk
  • 2 teaspoons Thai green curry paste
  • 2 teaspoons lime juice
  • ¼ teaspoon salt, or to taste
  • ⅓ teaspoon ground white pepper
  • 1 dash hot sauce (such as Tabasco®), or more to taste
  • 1 pinch ground cumin
  • 1 ½ cups cubed cooked chicken
  • 1 (10 ounce) can mushroom stems and pieces, undrained
  • 1 green onion, chopped, divided

Cooking Directions

  1. 1 Warm coconut milk in a saucepan over medium heat, about 5 minutes. Whisk in green curry paste, lime juice, salt, pepper, hot sauce, and cumin. Stir in chicken, mushrooms, and white part of the green onion. Simmer soup until flavors combine, 5 to 10 minutes.
  2. 2 Ladle soup into bowls and garnish with remaining green onion.

Nutrition Facts

  • Calories 661.1
  • Carbohydrate 14.9 g
  • Cholesterol 81.9 mg
  • Fat 58.4 g
  • Fiber 5.9 g
  • Protein 34.6 g
  • Saturated Fat 41 g
  • Sodium 1100.3 mg
  • Sugar 3 g

Chef's Notes

Substitute firm tofu for the chicken if desired.


  1. Tasted okay but didn't feel very authentic. Easy recipe.

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