Tom Kha Gai Soup (Thai Coconut Chicken Soup)
The first time I had this soup I was in Singapore. It was so good, I ordered a second bowl right then. I haven’t tried them yet but I am told this recipe works just as well with Tofu or Shrimp. This recipe comes from different parts from various web research and adding my own tweaks. Enjoy.
1 Tbs coconut oil or other neutral oil
1/2 onion. thinly sliced
2 cloves garlic chopped
1/3 cup Tamed Jalapeño pepper slices (or 1/2 of a red one, seeded and sliced)
3 1/2 Tbs ginger paste
2 Tbs lemongrass paste
2 tsp red Thai curry paste
4 cups chicken or vegetable broth
2 cans of unsweetened coconut cream or coconut milk
2 chicken breasts cut into thin bite-sized pieces, approximately 1 pound
8 ounces white mushroom caps sliced
1-2 Tbs coconut sugar (or brown sugar or brown Splenda equivalents)
1 ½ – 2 Tbs fish sauce plus more to taste
2-3 Tbs Key Lime juice
2-3 green onions sliced thin
fresh cilantro chopped, and/or Fresh Basil for garnish
Sambal Oelek or chili oil for those who want more heat in their soup
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeño, ginger paste, lemongrass paste, and red curry paste and cook, stirring frequently, for 5 minutes.
- When onions are softened. Add broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms.
- Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut sugar, and lime juice, plus more of each to taste. Allow to simmer for 2 more minutes.
- Ladle into serving bowls and top with fresh cilantro or basil.