Thai Coconut Soup
A soothing and aromatic Thai Coconut Soup (Tom Kha Gai) with chicken or tofu, infused with coconut milk, spices, and fresh herbs.
Ingredients
For the Soup Base
- 4 cups chicken stock (or vegetable stock for vegan)
- 1/2 piece yellow onion or 1 bunch of scallions, thinly sliced
- 1.5 inches piece of peeled fresh ginger, minced
- 1 stalk lemongrass, trimmed, peeled, and halved
- 2 small hot peppers, sliced thinly Adjust quantity for desired spice level
For the Main Mixture
- 13 ounces can of full-fat coconut milk For a lighter version, use light coconut milk.
- 1 Tbsp chili paste
- 1 Tbsp red curry paste
- 2-3 Tbsp fish sauce (or Tamari sauce for vegan)
For the Garnish and Protein
- 2 cups cooked chicken (or tofu for vegan)
- 1 handful fresh cilantro, chopped
- Juice of 1 lime
- to taste Salt
- Minced red bell pepper for garnish (optional)
Instructions
Preparation
- Begin by gathering all your ingredients including the stock, onion or scallions, ginger, lemongrass, hot peppers, coconut milk, chili and red curry pastes, fish sauce or Tamari, and your protein of choice.
Cooking the Soup Base
- In a large soup pot, combine the chicken or vegetable stock with the sliced onion, minced ginger, halved lemongrass, and thinly sliced hot peppers. Let it simmer over medium-low heat for about 15 minutes.
Adding Milk and Spices
- After 15 minutes, add the can of coconut milk, 1 tablespoon of chili paste, 1 tablespoon of red curry paste, and the fish sauce or Tamari. Stir gently and let it simmer for an additional 5 minutes.
Incorporating Protein
- Add in the cooked chicken or tofu, stirring well to ensure the protein heats through and absorbs the flavorful broth.
Final Touches
- After 5 minutes, stir in the lime juice and chopped cilantro. Season with salt to taste and remove the lemongrass stalks before serving.
Serving
- Serve hot in bowls, garnished with minced red bell pepper if desired.
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Notes
Adjust spice level according to preference. Use fresh herbs for the best flavor. Leftovers can be stored in airtight containers for up to three days in the refrigerator or frozen for longer storage.