Tom Kha Noodle Soup (Thai Cococut Chicken Soup)

11” piece ginger, peeled and sliced
10 kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
8 cups low-sodium chicken broth
1½ lb. skinless, boneless chicken thighs, cut into 1” pieces
8 oz. shiitake, oyster, white cap, or maitake mushrooms, stemmed, caps cut into bite-size pieces
2 13.5-oz. can coconut milk
2 Tbsp. fish sauce (such as nam pla or nuoc nam)
1 tbsp. brown sugar
2 stalks fresh lemongrass, tough outer layers removed
3 slicing tomatoes, diced or cut into wedges
1 can of baby corn, chopped into 1" segments
1 red bell pepper, sliced
1 package of rice noodles
1 bunch green onions
Chili paste (optional to taste)
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)

*I recommend 3 Crabs Brand fish sauce. It can be found in most Asian markets or ordered online.

*You can prepare the veggies ahead of time to reduce the prep time while cooking.

*Use lite coconut milk to further reduce calories and fat.

Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.

Add chicken and return to a boil. Reduce heat, add mushrooms, green onions, tomatoes, baby corn, reb pepper and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, chili paste, and sugar.

Adjust fish sauce and chili paste to taste.


Prepare rice noodles according to package, keep separate from broth until serving.

Place 1/2 cup of noodles into each bowl. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.



Serving Size: Makes 8 servings of 1/2 cup noodles and 1-1/2 cup of soup

Number of Servings: 8

Recipe submitted by SparkPeople user KRISTIN9924.