5.0 from 15 votes
Fast Tom Kha Soup
Simmering a pot of Tom Kha Soup is a family tradition in my house. This coconut-infused masterpiece boasts a harmonious blend of lemongrass, galangal, and curry paste, creating a sensory journey that transcends borders. From the aromatic dance of shallots to the citrusy notes of lemongrass, each ingredient plays a crucial role in forming the ultimate Thai comfort food bowl!
Prep Time
4 mins
Cook Time
4 mins
Total Time
28 mins
Servings: 6 (yield: 6 quarts)
Calories: 225 kcal
Course:
Soup
Cuisine:
Thai
Ingredients
- 4 teaspoons canola oil vegetable oil, or olive oil
- ½ cup shallots (or red onion) thinly sliced
- 4 teaspoons grated galangal or 2 teaspoons regular ginger
- 4 teaspoons vegan red curry paste or tom yum paste
- ⅓ cup cilantro chopped
- 1 lemongrass stalk bruised and cut into 3-inch sections
- 6 makrut lime leaves roughly chopped
- 3 bird’s eye chilies thinly sliced
- 7 cups unsalted vegetable stock
- 1 medium carrot thinly sliced
- 1 fresno chili sliced, seeds and stem discarded
- 400 ml. coconut milk canned
- 1 tablespoon vegan fish sauce
- ¼ cup palm sugar or coconut sugar, or brown sugar
- 3 tablespoons fresh lime juice
- 1 teaspoon salt or to taste
To garnish:
- fresh cilantro
- Lime slices
- Chili oil
- Additional coconut milk optional
Instructions
- Heat oil in a large pot over medium-high heat. After 90 seconds, when the oil is hot, sauté thinly sliced shallots for about 4 minutes until fragrant and softened.
- Add grated galangal (or regular ginger), red curry paste (or tom yum paste), chopped cilantro, bruised lemongrass sections, makrut lime leaves, and bird’s eye chilies. Sauté until the curry paste darkens and the herbs become fragrant.
- Pour in unsalted vegetable stock, add sliced carrot and Fresno chili slices, and bring the mixture to a boil over high heat.
- Once the soup is boiling, stir in canned coconut milk, vegan fish sauce, palm sugar (or coconut sugar, or brown sugar), lime juice, and salt. Mix until well combined.
- Serve the Tom Kha soup hot, garnished with fresh cilantro, lime slices, a drizzle of chili oil, and a drizzle of additional coconut milk.
Cup of Yum
Notes
- 🌿 Lemongrass Aromatics:
- 🌿
- Bruise lemongrass effectively by firmly bashing it with a heavy knife. This releases citrusy oils, enhancing the soup without overcooking other elements.
- 🥥 Coconut Milk Care:
- 🥥
- Prevent coconut milk curdling by gently stirring into the boiling soup. Serve promptly, preserving its creamy texture and maintaining a velvety consistency.
Nutrition Information
Calories
225kcal
(11%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
1518mg
(63%)
Potassium
339mg
(10%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
3108IU
(62%)
Vitamin C
41mg
(46%)
Calcium
33mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6(yield: 6 quarts)
Amount Per Serving
Calories 225
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1518mg | 63% |
| Potassium | 339mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 3108IU | 62% |
| Vitamin C | 41mg | 46% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.