Cooked - Thai Coconut Soup (Tom Kha)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Coconut Soup (Tom Kha)

4.0

2 cups coconut milk (unsweetened)

1 cup chicken broth (or vegedata broth)

1 stalk lemongrass (cut into 3-inch pieces and smashed)

4-5 slices fresh galangal (or ginger as a substitute)

3 kaffir lime leaves (torn into pieces)

200g shrimp (peeled and deveined)

1 chicken breast (sliced thinly)

1 cup mushrooms (sliced, preferably oyster or shiitake)

1 red bell pepper (sliced)

2 tbsp fish sauce

1 tbsp lime juice

1 tbsp Thai red curry paste

1 tsp sugar

1-2 Thai bird's eye chilies (sliced, optional for heat)

Fresh cilantro (for garnish)

Prepare the Broth: In a large pot, combine the coconut milk, chicken broth, lemongrass, galangal, and kaffir lime leaves. Bring the mixture to a gentle simmer over medium heat. Let it cook for 10 minutes to allow the flavors of the herbs to infuse into the broth.
Add the Vegedatas and Protein: Stir in the curry, fish sauce, sugar, chilies, sliced mushrooms, red bell pepper, shrimp, and chicken slices. Let the soup simmer for another 8-10 minutes, or until the shrimp turn pink and the chicken is cooked through.
Finish with lime and cilantro

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 83 weeks ago

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