Description
This vibrant Thai Coconut Soup, also known as Tom Kha Gai, combines creamy coconut milk with aromatic herbs and spices to create a flavorful and comforting dish. Loaded with fresh vegetables, tender chicken or tofu, and a perfect balance of savory, sweet, and tangy flavors, this soup is easy to prepare on the stovetop and makes a satisfying meal for any day.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 2 tablespoons red curry paste
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar
Vegetables and Protein
- 8 oz mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 cup cooked chicken or tofu
Finishing Touches
- 2 tablespoons fresh lime juice
- Fresh cilantro (for garnish)
- Sliced green onions (for garnish)
- Red chili flakes (optional for heat)
Instructions
- Heat Aromatics: In a large pot, heat the coconut oil over medium heat. Add the grated ginger, minced garlic, and smashed lemongrass. Sauté for 2 to 3 minutes until the mixture becomes fragrant, releasing the essential oils and flavors.
- Add Curry Paste: Stir in the red curry paste and cook for another minute to toast the spices and deepen the flavors.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a gentle simmer, creating a flavorful base.
- Add Coconut Milk and Seasoning: Stir in the full-fat coconut milk, fish sauce (or soy sauce), and brown sugar. Mix well, then let the soup simmer for 10 minutes to allow the flavors to meld and develop.
- Cook Vegetables: Add the sliced mushrooms and red bell pepper. Continue cooking for 5 to 7 minutes until the vegetables are tender but still vibrant.
- Add Protein and Lime: Stir in the cooked chicken or tofu along with the fresh lime juice. Simmer for an additional 2 minutes just to heat through and blend the flavors.
- Finish and Serve: Remove the lemongrass stalks from the pot. Ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, and a pinch of red chili flakes if you like extra heat. Serve immediately while hot.
Notes
- For a vegetarian or vegan version, substitute chicken broth with vegetable broth, use tofu in place of chicken, and replace fish sauce with soy sauce or tamari.
- To make this a more hearty meal, add cooked rice noodles or serve alongside jasmine rice.
- Adjust the amount of red curry paste according to your preferred spice level.
- Fresh lime juice adds brightness, so avoid skipping it for balance.
