Course: Soup
Tags: vegetarian
Thai Coconut Soup - Tom Kha Gai
This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The author says, "The very best recipe I've ever made or tried." Whole30, paleo, and vegan options offered.
Source
Ingredients
| 1 tbl | coconut oil |
| 1 stalk | lemongrass |
| half | onion |
| 2 cloves | garlic |
| 8 oz | mushrooms |
| ½ | red jalapeno |
| 3 ¼ slices | galangal/ginger |
| 2 tsp | red Thai curry paste |
| 4 c | chicken broth |
| 4 c | coconut cream or milk |
| 2 medium | chicken breast (or tofu or shrimp) |
| 1½ - 2tbl | fish sauce |
| 1-2 tbl | coconut aminos (or coconut sugar) |
| 2-3 tbl | lime juice |
| 2-3 | green onions |
| garnish | fresh cilantro |
Bust Out
| medium pot |
Steps
- In a medium pot, heat the coconut oil over medium heat.
- Pound the lemongrass with a knife and cut into 2-inch-long pieces. Slice the onion, thinly slice the garlic. Slice mushrooms.
- Add the onion, garlic, red jalapeno or chile, galangal/ginger, lemongrass, and red Thai curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
- Sauté aromatics then add chicken stock and simmer
- Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.