Easy Tom Kha Gai - Thai Coconut Soup
This tom kha soup (Thai coconut soup recipe) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.
Ingredients
- 1 tablespooncoconut oil
- half of one onion (thinly sliced)
- 2 clovesgarlic (chopped)
- half of one red jalapeno pepper (sliced; or 1-3 thai chiles, halved)
- 3 ¼inch slices galangal (or ginger)
- 1lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)
- 2 teaspoonsred thai curry paste
- 4 cupschicken broth (see notes if vegan or on whole30)
- 4 cupsunsweetened, full-fat coconut cream (from a can; or full-fat unsweetened coconut milk; see notes)
- 2 mediumchicken breasts (cut into bite-sized pieces, approximately 1 pound)
- 8 ounceswhite mushroom caps (sliced)
- 1 tablespoonscoconut sugar (see notes for whole30 option)
- 1 ½ tablespoonsfish sauce (plus more to taste, see notes if on whole30 or vegan)
- 2 tablespoonsfresh lime juice
- 2green onions (sliced thin)
- fresh cilantro (chopped, for garnish)
Directions
- 1
In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red 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.
- 2
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.
- 3
Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.