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. 

Ingredients

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

Preparation

1. In a medium pot, heat the Basil Lemongrass Olive Oil over medium heat.
2. 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.
3. Add in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
4. Strain out the aromatics (garlic, onions, lemongrass, ginger) and discard.
5. Add in the coconut cream or milk, chicken breast, and mushrooms.
6. 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.
7. Cook 2 minutes, then ladle into bowls and top with sliced green onions, fresh cilantro and a drizzle of Basil Lemongrass Olive Oil.