Tom Kha Gai soup is one of those items on the menu that you have to eat when you’re at a Thai restaurant. The flavors and aromas are just like a big hug. This soup is rich, creamy and tangy. Recipe by Cheryl Malik with a few variations
Yields: 6 servings
Preparation Time: 10 minutes
Cook Time: 40 minutes
- 1 Tbsp. coconut oil
- 1/2 onion sliced
- 2 garlic cloves chopped
- 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
- 3 quarter-inch slices ginger
- 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
- 2 teaspoons Spice Squad Thai Red Curry
- 4 cups chicken broth
- 4 cups canned coconut cream or coconut milk
- 2 medium chicken breasts cut into bite-sized pieced
- 8 oz. white mushroom caps sliced
- 1-2 Tbsp. coconut sugar
- 1 1/2 – 2 Tbsp. fish sauce plus more to taste
- 2 Tbsp coconut aminos
- 2-3 Tbsp. fresh lime juice
- 2-3 green onions sliced thin
1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, 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.
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 coconut sugar, fish sauce, coconut aminos, 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.