Tom Kha Gai - Thai Coconut Soup
Tom Kha Gai Soup is a favorite of mine whenever and wherever I eat Thai food. I’ve adapted it a bit to make it easy to make at home. This soup is warm and creamy, yet spicy and salty, with flavors that burst.
1 Tbsp Basil Lemongrass Olive Oil
½ yellow onion, sliced
2 cloves garlic, chopped
1-3 Thai Chilies, halved and sliced. (Or ½ jalapeno, sliced)
2-4 inches of sliced ginger or galangal
1 lemongrass stalk, pound with a knife (important!!) and cut into 2-inch-long pieces.
2-4 tsp red Thai curry paste (add more or less depending on desired spiciness)
4 cups chicken or vegetable broth
4 cups canned full fat coconut cream, unsweetened. (Or full fat unsweetened coconut milk.)
2 medium chicken breasts, cut into bite sized pieces. Season with salt if desired (sub tofu or shrimp)
8 ozs white mushroom caps, sliced
1-2 Tbsp Honey Ginger Balsamic Vinegar
1 ½-2 Tbsp fish sauce
2-3 Tbsp fresh lime juice
2-3 green onions, sliced thin
- In a medium pot, heat the Basil Lemongrass Olive Oil over medium heat.
- Add in the onion, garlic, peppers, ginger, lemongrass, and red curry paste. Cook while stirring frequently for 5 minutes, or until the onions are softened.
- Add in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics (garlic, onions, lemongrass, ginger) and discard.
- Add in the coconut cream or milk, chicken breast, and mushrooms.
- Simmer until the chicken is cooked through, then add in the fish sauce, Honey Ginger Balsamic, and lime juice. Add more of any of these to taste.
- Cook 2 minutes, then ladle into bowls and top with sliced green onions, fresh cilantro and a drizzle of Basil Lemongrass Olive Oil.