Tom Kha 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.
Note, I wanted to make this per recipe, but didn’t have a lot of what it called for. Instead, I had the following ingredients, and the flavor was amazing!
frozen halibut (defrosted for half hour in cold water), baked in butter and chopped carrots
Carrots, green onion, garlic, ginger, a tiny bit of red chili paste to finish the container, some green chili paste, cayenne pepper, salt, pepper, garlic powder, onion powder, frozen bone broth cubes, a few dashes fish sauce, basil, lime, small red potatoes, cabbage (kind of a hodge podge of things in my fridge). The frozen bone broth adds so much intense flavor. The potato and cabbage was leftover from yesterdays meal.
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
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.
Add chicken broth and bring to a boil. Reduce head 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 aminos, and lime juice, plus more of each to taste.
Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
Recipe Notes
Note 1
If on a Whole30, make sure your chicken broth is Whole30 compliant. If vegan, use vegetable stock, preferably an Asian variety.
Note 2
If vegan or vegetarian, use a 1-pound block of firm or extra firm tofu cut into bite-sized cubes. You can use regular or silken. To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.
Note 3
If on Whole30, use 2 tablespoons coconut aminos instead of coconut sugar.
Note 4
If you're on a Whole30, use Red Boat Fish Sauce. This is the only fish sauce I know of that does not include sugar. If vegan, use soy sauce to taste instead of fish sauce.
ALSO:
1 1” piece ginger, peeled
10 kaffir lime leaves or 1 Tbsp. lime zest and ÂĽ cup lime juice
6 cups low-sodium chicken broth
1½ lb. skinless, boneless chicken thighs, cut into 1” pieces
8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1 13.5-oz. can coconut milk
2 Tbsp. fish sauce (such as nam pla or nuoc nam)
2 stalks fresh lemongrass, tough outer layers removed
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)
RECIPE PREPARATION
Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.
Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.
