Description
A rich, creamy Thai soup made with coconut milk, aromatic herbs, and a balance of sweet, salty, sour, and spicy flavors (commonly known as Tom Kha Gai).
Ingredients
- 1 tbsp coconut oil
- ½ onion, thinly sliced
- 2 cloves garlic, chopped
- 1–2 Thai chilies or 1 red jalapeño, sliced
- 3 slices galangal (or fresh ginger), peeled
- 1 stalk lemongrass, bruised and cut
- 2 tsp red Thai curry paste
- 4 cups chicken broth (or vegetable broth for vegan version)
- 1 can (≈ 400 ml) full-fat coconut milk
- 200‑250 g chicken breast, cubed (or tofu/ shrimp for variation)
- 150‑200 g mushrooms, sliced
- 1–2 tbsp fish sauce (or substitute soy sauce or tamari)
- 1 tbsp coconut sugar (or other sugar)
- 2‑3 tbsp fresh lime juice
- Fresh cilantro for garnish
- Green onions sliced, optional garnish
Instructions
- Heat coconut oil in a pot over medium heat. Add onion, garlic, chilies, galangal, lemongrass, and curry paste. Cook, stirring often, for about 3‑5 minutes until fragrant and onions soften.
- Add the chicken broth, bring to a boil, then reduce heat and let simmer about 15‑20 minutes to let aromatics infuse the broth.
- Strain out the solid aromatics (lemongrass, galangal, etc.) if desired for a smoother texture.
- Add coconut milk, chicken (or protein of choice), and mushrooms. Simmer until the chicken is cooked through and mushrooms are tender.
- Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning (more salt/fish sauce, more lime for sourness, more sugar for sweetness) as needed.
- Ladle into bowls and garnish with cilantro and green onions. Serve hot.
Notes
- You can make it vegan by using tofu and vegetable broth instead of chicken and chicken broth.
- If you can’t find galangal or lemongrass, fresh ginger and lime zest can substitute though flavor will differ slightly.
- Don’t bring coconut milk to a hard boil—it can separate; simmer gently.
- Adjust spice level by controlling how many chilies you use or removing seeds.
- Leftovers can be stored in fridge for up to 3‑4 days. Reheat gently.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: ≈ 370 kcal
- Sugar: ≈ 3‑4 g
- Sodium: ≈ 550‑600 mg
- Fat: ≈ 30‑35 g
- Saturated Fat: ≈ 25‑28 g
- Unsaturated Fat: ≈ 5‑7 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 8‑10 g
- Fiber: ≈ 1‑2 g
- Protein: ≈ 12‑15 g
- Cholesterol: ≈ 85 mg
