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Coconut Chicken Soup


Tom Kum Gai

Rate this recipe 2.5/5 (13 Votes)


  • 2 chicken breasts sliced 1/4" slices marinated in a bit of red curry paste
  • 1 sweet onion sliced thin
  • 1 sweet pepper sliced thin (or several small ones)
  • 2-4 kaffir lime leaves
  • 1 lemongrass stalk cut and separated into 2" sections
  • 9 C water
  • 3 T chicken bullion
  • 2 cans coconut milk
  • 1/2 C fish sauce
  • 1/2 C lime juice
  • 1 T garlic chili paste
  • 1-2 t Thai chili powder
  • 1 can dices tomoatoes
  • 1/2 can sliced pinapple
  • fresh cilantro
  • softened rice noodles


Level of difficulty Average
Cost Average budget


Step 1

Sautee onions and peppers in a little oil.

Step 2

Add chicken and sauté for a few minutes until not quite done.

Step 3

Add the rest of the ingredients except cilantro and bring to low boil.

Step 4

Serve over softened rice noodles and garnish with cilantro.

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VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

Review this recipe

Chicken, mushroom and rice oh my Aguadito