Spicy Tom Kha Soup
Tom kha soup is perfectly creamy, tangy, salty, and spicy! This aromatic Thai meal showcases coconut milk, chicken, lemongrass, and a hint of chili to warm you from the inside out.
Servings: 6 servings
Calories: 567kcal
Ingredients
- 1 tablespoon avocado oil
- ½ small onion thinly sliced
- 2 cloves garlic minced
- ½ Fresno chili sliced
- 3 ½ inch ginger sliced or use galangal
- 1 stalk lemongrass pounded with the back of a knife and cut into 2-inch pieces
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth
- 27 ounces coconut cream full-fat and unsweetened, or full-fat unsweetened coconut milk
- 2 medium chicken breasts thinly sliced and then halved
- 8 ounces white mushrooms caps only sliced
- ⅓ coconut aminos
- ¼ cup fish sauce or more to taste
- 6 tablespoons lime juice freshly squeezed (about 3 limes)
- 2 stems green onions sliced thinly
- ¼ cup cilantro chopped for garnish
Instructions
- In a medium pot, heat the avocado oil over medium-low heat. Add the onion, garlic, Fresno, chili, ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
- Add chicken broth and bring to a boil, scraping the bottom of the pot for all the flavor. Reduce heat and simmer uncovered for 30 minutes.
- Remove the lemongrass and ginger and discard. Leaving the onions, garlic and chili peppers.
- Add in coconut cream or milk, chicken breast (or you can use tofu or shrimp), and mushrooms. Bring it to a boil, then turn the heat to medium-low heat and cook until chicken breast pieces are just cooked through, about 5 minutes.
- Add fish sauce, coconut aminos and lime juice, taste and adjust more of each to taste.
- Cook for 2 minutes, then ladle into serving bowls and top with green onions and cilantro, more chili slices if you’d like too. Enjoy!
Notes
Coconut cream: Be sure to use coconut cream or coconut milk. Coconut creamer are not the same as coconut cream/coconut milk and will not work in this recipe.
Make it with seafood: To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.
Make it Vegan/Vegetarian: Use vegetable stock, preferably an Asian variety. Use a 1-pound block of firm or extra firm tofu (regular or silken) cut into bite-sized cubes. For vegan, use soy sauce (to taste) instead of fish sauce.
Nutrition
Calories: 567kcal | Carbohydrates: 15g | Protein: 24g | Fat: 49g | Saturated Fat: 40g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1438mg | Potassium: 956mg | Fiber: 4g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 4mg