Tom Kha Gai (Thai Coconut Soup)

Name: Tom Kha Gai (Thai Coconut Soup)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Asian, Thai
Ingredients: 1 tablespoon coconut oil; 1 large shallot (½ onion was original) sliced; 2 cloves garlic chopped; 1 sliced, or a couple Thai chiles, halved; 3 quarter inch slices of galangal root; 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces; 2 teaspoons red Thai curry paste; 4 cups chicken broth; 4 cups canned coconut cream or coconut milk (2.365 cans); 2 medium chicken breasts cut into bite-sized pieces (8 ounces ish); 8 ounces straw mushrooms (or white button or oyster); 1-2 tablespoons coconut sugar; 1 ½ – 2 tablespoons fish sauce plus more to taste; 2-3 tablespoons fresh lime juice; 1-2 teaspoons salt (as needed); 2-3 green onions sliced thin; 4 Makrut Lime Leaves roughly torn into big chunks, center stems removed; 6 leaves Culantro (not Cilantro, though can sub) chopped in 1 inch; Bamboo shoots (, sliced; Or 8 oz of tofu (this was a guess by weight weirdly, one recipe suggests 1 pound block); 4 cups vegetable broth; Mung Bean Glass Noodles; 1 carrot

6 steps

Prep:20minCook:45min

Updated at: Mon, 20 Nov 2023 18:41:36 GMT

Nutrition balance score

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Ingredients

6 servings

1 tablespooncoconut oil

1shallot

large, 1/2 onion was original, sliced

2cloves garlic

chopped

3 inch slicesgalangal root

quarter

1lemongrass stalk

pounded with the side of a knife and cut into 2-inch long pieces

2 teaspoonsred thai curry paste

4 cupschicken broth

4 cupscanned coconut cream

or coconut milk

2chicken breasts

medium, cut into bite-sized pieces

8 ouncesstraw mushrooms

or white button or oyster

1 tablespoonscoconut sugar

1 ½ tablespoonsfish sauce

plus more to taste

2 tablespoonsfresh lime juice

1 teaspoonssalt

roughly torn into big chunks, center stems removed

6 leavesCulantro

not Cilantro, though can sub, chopped in 1 inch

Bamboo shoots

sliced

Optional (Vege)

8 oztofu

this was a guess by weight weirdly, one recipe suggests 1 pound block

4 cupsvegetable broth

Noodles (Optional)

Glass Noodles

1carrot

Instructions

Step 1

In a medium pot, heat the coconut oil over medium heat. Add the shallot, garlic, chile, galangal or ginger, lemongrass, salt, and red curry paste and cook, stirring frequently, for 5 minutes, or until shallots are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Step 2

Strain out the aromatics (the garlic, shallots, etc…) and discard. (Avoid adding water for volume here unless absolutely needed - if adding a lot of mushrooms and carrots, there will be a lot of excess water.)

Step 3

Add in coconut cream or milk, chicken breast (or tofu or shrimp), bamboo and mushrooms. Carrots too if desired.

Step 4

Add lime leaves and Culantro into a strainer or infuser, and add to broth. Move this strainer around regularly, to mix in flavor, without leaving the materials in the soup.

Step 5

Simmer until chicken breast pieces are just cooked through.

Step 6

Add fish sauce, coconut aminos (or coconut sugar), makrut lime leaves, culantro, and lime juice, plus more of each to taste. Cook on medium for 2 minutes, bring to a boil for 30 seconds, remove from heat. Ladle into serving bowls and top with sliced green onions and garnish with culantro if desired.