This flavorful tom kha soup recipe is sure to be a hit with even the most discerning palate. With just the right amount of warmth and flavor, this Thai coconut soup is light and creamy yet tangy and salty. Rich and comforting, it’s perfect for a cozy evening in or a lazy Sunday afternoon. Plus, this authentic Thai classic is easily adapted to suit any dietary needs – including Whole30, paleo, and vegan.

FAQ:

Q: What is galangal?

A: Galangal is a type of root that looks similar to ginger but with a more earthy, lemony flavor. It’s commonly used in Southeast Asian cooking as a flavoring.

Q: How do I make this vegan?

A: To make this recipe vegan-friendly, substitute vegetable stock, use a block of firm or extra firm tofu instead of chicken and soy sauce to replace fish sauce.

Q: Are coconut cream and coconut milk the same?

A: Coconut cream and coconut milk are different. Coconut cream is thicker and creamier than coconut milk and is better suited for cooking.

Q: Can I use shrimp instead of chicken?

A: Absolutely! To use shrimp, simply stir in 1 pound of raw shrimp in place of chicken. Simmer until shrimp is just cooked through, pink and no longer translucent.

Easy tom Kha Thai Soup

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Recipe by Dish Lingo Course: SoupsCuisine: ThaiDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

This perfectly flavored tom kha gai (Thai coconut soup) is sure to delight!

Ingredients

• 1 tablespoon 1 Coconut Oil

• Half of one onion, thinly sliced

• 2 cloves 2 Garlic, chopped

• Half of one Red Jalapeno Pepper, sliced

• 3 3 -4 kefir lime leaves

• 1 1 -inch slices of Galangal or Ginger

• 1 1 Lemongrass Stalk, pounded with the side of a knife and cut into 2-inch long pieces

• 1 teaspoons 1 Red Thai Curry Paste

• 2 cups 2 Chicken Broth (see notes for vegan or Whole30)

• 2 cups 2 canned Full-Fat Coconut Cream or Milk (unsweetened)

• 2 medium 2 Chicken Breasts, cut into bite-sized pieces (see notes for vegan/vegetarian or shrimp)

• 8 ounces 8 Shitake mushrooms, sliced

• 1 1 ½ - 2 tablespoons Fish Sauce

• 2 tablespoons 2 Fresh Lime Juice

• Fresh Cilantro, chopped (for garnish)

• 1 tablespoon 1 coconut aminos (or more, to taste)

Directions

• Heat the coconut oil in a medium pot over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste. Cook while stirring frequently, until the onions are softened.
• Pour in the chicken broth and bring to a boil, then reduce the heat and simmer uncovered for 30 minutes.
• Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard.
• Add in the coconut cream or milk, chicken (or tofu or shrimp), and mushrooms, and simmer until the chicken pieces are cooked through.
• Mix in the fish sauce, coconut sugar, and lime juice. Adjust seasonings (including fish sauce and sugar) to taste.
• Cook for another 2 minutes, then ladle into serving bowls and top with the green onions and fresh cilantro.