Tom Kha Thai Soup

 

My Most Recent Favorite:

I love Thai food.  I love eating at new-to-me Thai restaurants.  But I was stuck in a rut of my favorites.  I used to only order Tom Yum soup to begin the meal.  Thus, eating at a new-to-me Thai restaurant, I tried their Tom Yum.  Not the best I had ever had, but the other dishes were over the top delicious.  The next time I ate there, I ordered the Tom Kha. Can I say OH MY GOSH!  What was I thinking sticking to the same soup.  I had to add this to my home cooked soups for the family.  Here is what I came up with.  Post any suggestions to make it even better!

Ingredients

  • 1 Tbsp coconut oil
  • ½ of white onion, sliced
  • 2 cloves garlic, chopped
  • 2 Thai chiles, sliced
  • 3 ¼” slices of fresh ginger
  • 1 stalk lemongrass, pounded lightly to release the volatile oils and cut into 2” slices
  • 2 tsp red curry paste
  • 4 cups chicken broth
  • 1 14 ounce can of coconut milk
  • 1 14 ounce can of coconut cream
  • 2 chicken breasts, cooked and cut into bite size pieces
  • 8 ounces of sliced white mushrooms caps
  • 2 Tbsp coconut sugar
  • 2 tsp fish sauce
  • 2 Tbsp fresh lime juice
  • Fresh cilantro, chopped for garnish (optional)

Step by Step Instructions

Step 1

In a medium heavy bottom pot, heat the coconut oil over medium heat.  Add the onion, garlic, chile, ginger, lemongrass and red curry paste. Cook 5 minutes, stirring frequently, or until onions are soft.

Step 2

Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Step 3

Strain out the aromatics (onions, garlic, lemongrass and ginger) and discard. Add in the coconut milk, coconut cream and chicken breast pieces. Then add fish sauce and taste. Add coconut sugar and taste. Add lime juice and taste.

Step 4

Cook for 2 more minutes, then ladle into serving bowls and top with fresh cilantro.

Keyword for Search:

Soup, Chicken