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1
Best
Ever Tom Kha Gai - Thai Coconut Soup
This tom kha soup (Thai coconut soup) is
absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is
filling but light and positively bursting with flavor. The very best recipe
I've ever made or tried. Whole30, paleo, and vegan options.
Ingredients
- 1 Tbsp. coconut oil
- 1/2 onion sliced
- 2 garlic cloves chopped
- 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
- 3 quarter-inch slices slices galangal or ginger
- 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth see Note 1 if vegan or on Whole30
- 4 cups canned coconut cream or coconut milk
- 2 medium chicken breasts cut into bite-sized pieces, see Note 2 for vegan/vegetarian or to use shrimp
- 8 oz. white mushroom caps sliced
- 1-2 Tbsp. coconut sugar if on Whole30, see Note 3
- 1 1/2 - 2 Tbsp. fish sauce plus more to taste, see Note 4 if on Whole30 or vegan
- 2-3 Tbsp. fresh lime juice
- 2-3 green onions sliced thin
- fresh cilantro chopped, for garnish
Instructions
1.
In a medium pot, heat the coconut oil over medium heat. Add the
onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and
cook, stirring frequently, for 5 minutes, or until onions are softened.
2.
Add chicken broth and bring to a boil. Reduce head and simmer
uncovered for 30 minutes.
3.
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4.
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Full Instructions
: Click here
