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 tablespoon coconut oil
- half of one onion
- 2 cloves garlic
- half of one red jalapeno pepper (sliced; or 1-3 Thai chiles
- 3 1/4 -inch slices galangal
- 1 lemongrass stalk
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth
- 4 cups unsweetened
- 2 medium chicken breasts (cut into bite-sized pieces
- 8 ounces white mushroom caps
- 1 -2 tablespoons coconut sugar
- 1 1/2 - 2 tablespoons fish sauce (plus more to taste
- 2 -3 tablespoons fresh lime juice
- 2 -3 green onions
- fresh cilantro (chopped
Instructions
- 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.