Quinoa Asparagus Tom Kha Gai (Thai Coconut Milk Soup)

Name: Quinoa Asparagus Tom Kha Gai (Thai Coconut Milk Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
Ingredients: 2 teaspoons sesame oil; 1/2 cup ginger ((or galangal) root, peeled and very finely sliced); 1/2 cup Thai shallots ((or other), roughly sliced or diced); 3 stalks lemongrass ((cut in 1 inch sections)); 5 cups water (+ 1 1/2 tablespoons vegetable bouillon (I use Rapunzel)); or substitute 5 cups vegetable bouillon; 2 chicken breast (very thinly sliced); 1 large carrot ((thinly sliced)); 1 cup baby corn ((sliced into smaller pieces)); 2 cups asparagus ((cut into 1 inch pieces)); 2 cups coconut milk ((canned, full fat -- roughly 1 15-ounce can)); 4 kaffir lime leaves (torn); 1-2 red Thai chilis (thinly sliced); 2 teaspoons sriracha ((mildly spicy -- or less, for less spicy soup)); sea salt ((to taste)); lime wedges (to garnish); cilantro (to garnish); 1 cup quinoa (cooked to package directions)

Instructions

Prep:20minCook:30min

Tom Kha Gai means "soup coconut chicken" in Thai. This boasts traditional Thai flavors, but with lots of vegetables rather than mushrooms. If you like mushrooms, add them in! I've found asparagus, cabbage, and green beans are really good in this soup. If you don't use the bouillon I recommend, or sub a vegetable broth, you will probably need to add a bit more sea salt to make up for the flavor. Feel free to use fish sauce to flavor as well, although I prefer not to. If possible, make this soup the day before serving. We enjoy it on the first day, but all the flavors really develop after it sits a while.

Updated at: Sat, 15 Feb 2025 17:13:14 GMT