Best Ever Tom Kha Gai – Thai Coconut Soup

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This tom kha soup (Thai coconut soup) is rich and creamy yet tangy and salty. It is also filling but light and bursting with flavor. Vegan options offered.

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Servings6 bowls

Ingredients:

  • 1 tablespoon coconut oil

  • ½ of one onion sliced

  • 2 cloves garlic chopped

  • ½ of one red jalapeno pepper sliced, or a couple Thai chiles, halved

  • 3 ¼-inch slices galangal or ginger

  • 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces

  • 2 teaspoons red Thai curry paste -I like to use Aroy-D brand as it has no msg.

  • 4 cups chicken broth see Notes if vegan

  • 4 cups canned coconut cream or coconut milk see Notes

  • 2 medium chicken breasts cut into bite-sized pieces, see Notes for vegan/vegetarian or to use shrimp

  • 8 ounces white mushroom caps sliced

  • 1 ½ - 2 tablespoons fish sauce plus more to taste, see Notes if vegan

  • 2-3 tablespoons fresh lime juice

  • 2-3 green onions sliced thin

  • fresh cilantro chopped, for garnish

Optional: I also like to add fresh tomato wedges to the soup before serving. For more substance you can also add sauteed bokchoy.

Instructions:

  • 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 head 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 organic tempeh 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.

  • Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Notes

  • Be sure to use coconut cream or coconut milk. (in a can or tetra pack) Coco lopez and coconut creamer are not the same as coconut cream/coconut milk and will not work in this recipe. IDEALLY USE COCONUT MILK that does not have guar gum)

  • To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.

  • Make it Vegan/Vegetarian: Use vegetable stock, preferably an Asian variety. Use a 1-pound block of firm or extra firm organic tofu (regular or silken) cut into bite-sized cubes. For vegan, use organic soy sauce or tamari (to taste) instead of fish sauce.

Adapted from: Cheryl Malik

SoupsKatharina Kunz