Description
Tom Kha Gai Soup is a fragrant and flavorful Thai coconut soup with tender chicken, mushrooms, and vegetables, balanced with the heat of red curry paste, lime juice, and fresh herbs.
Ingredients
Units
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- 1 tablespoon coconut oil
- 1 tablespoon Thai red curry paste
- 1/4–1/2 teaspoon red pepper flakes
- 5 garlic cloves, minced
- 1 pound chicken thighs, cut into thin strips
- 4 cups chicken stock
- 3 bay leaves (omit if using galangal and not ginger)
- 1 3-inch piece galangal or ginger, sliced into 1/2 pieces (no need to peel)
- 3 stalks lemongrass
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper (omit if using galangal and not ginger)
- 1 (13 oz.) can quality coconut milk (Chaokoh recommended)
- 2 tablespoons Thai fish sauce
- 2 tablespoons brown sugar
- 3–4 tablespoons lime juice to taste
- 8 oz mushrooms, sliced
- 1 red bell pepper, chopped
- Asian chili sauce to taste
- Lemon juice to taste
- Salt and freshly ground black pepper
- Garnish: cilantro, green onions, fresh basil, lime juice
Instructions
- In a large pot, heat coconut oil over medium heat. Add red curry paste and red pepper flakes, sautéing for 1-2 minutes until fragrant.
- Add garlic and chicken to the pot, stirring to coat the chicken in the curry paste mixture. Cook for 4-5 minutes until chicken begins to brown.
- Pour in chicken stock, bay leaves, galangal or ginger, and lemongrass. Bring to a simmer, then reduce heat and let it cook for 10-15 minutes to allow the flavors to meld.
- Stir in basil, salt, pepper (if using), coconut milk, fish sauce, and brown sugar. Simmer for another 5 minutes.
- Add lime juice, mushrooms, and red bell pepper. Cook for 5 more minutes until the vegetables are tender.
- Season with Asian chili sauce, additional lime juice, and salt and pepper to taste.
- Remove from heat and discard bay leaves and lemongrass stalks.
- Serve hot, garnished with fresh cilantro, green onions, basil, and a squeeze of lime juice.
Notes
- For a more authentic flavor, use galangal instead of ginger.
- Adjust the heat level by adding more or less red pepper flakes or chili sauce.
- Serve with steamed jasmine rice for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg