Coconut Ginger Soup with Chicken

15 minutes
4 Servings
15 minutes
4 Servings
The flavors of galangal ginger and lemongrass make Tom Ka Gai one of Thailand’s most popular soups.


  • 1/2-2.1 oz box Coconut Ginger Soup Base
  • 1-13.5 oz can Coconut Milk
  • 1 lb boneless chicken breasts, cut into thin strips
  • 1-14.5 oz can chicken broth
  • Garnish: chopped cilantro or parsley


  1. In medium saucepan, combine 1 inner envelope Coconut Ginger Soup Base and Coconut Milk over high heat. Bring to a boil.
  2. Add chicken, return to a boil while stirring. Cook for 2 minutes, stirring occasionally, until chicken is cooked through.
  3. Add chicken broth, return to a boil while stirring. Remove from heat. Garnish with cilantro or parsley

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.

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