Tom Kha Thai Coconut Chicken Soup

Servings: 1 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
  • 400 ml Trident Coconut Cream (or can substitute for Trident Coconut Milk or Light Coconut Cream or Milk)
  • 800 ml OXO chicken stock (made up as liquid)
  • 1 lemon grass stem (trimmed and cut into four)
  • 4 kaffir lime leaves (optional)
  • 2 spring onions (sliced on an angle)
  • 250 g chicken breast (diced)
  • 8-12 small button mushrooms (halved)
  • 1/2 tsp salt
  • 1-1 1/2 tbsp lime juice
  • 1-1 1/2 tbsp fish sauce
  • 4 lime wedges
  1. In a wok, combine Trident coconut cream, OXO stock, lemon grass, lime leaves (if using) and white parts of spring onion. Slowly bring to the boil and simmer for 2 minutes.
  2. Add chicken, mushrooms and salt and simmer until chicken is cooked through.
  3. Season to taste with lime juice and fish sauce. Serve garnished with spring onion greens and a lime wedge. Note: For Coconut Prawn Soup, replace chicken with peeled green prawns.