Tom Kha Thai Coconut Soup
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Tom Kha Thai Coconut Soup
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 tsp coconut oil
- ½ small yellow onion, sliced
- 1 small red chili, sliced, to taste
- 2 ginger, peeled & cut into ¼-inch pieces
- ½ lemongrass stalk, pounded with the side of a knife then cut into 2-3 pieces
- 1 tsp red curry paste
- 2 cups chicken broth or vegetable broth
- 1 14 oz can of full-fat coconut milk
- 1-2 large button mushrooms, halved & sliced
- 1 tbsp fresh cilantro, finely chopped
- ½ tbsp brown sugar
- ½-1 tbsp fish sauce, to taste
- 1-2 tbsp fresh lime juice, to taste + extra lime wedges for serving
- fresh cilantro, chopped, for serving
- Red chile, sliced, for serving, if desired
- Sriracha, for serving, if desired
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Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat.
- Add the onion, chili, ginger, lemongrass, and red curry paste and cook, stirring often, for 5-6 minutes or until the onions are softened.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and stir, making sure to scrape up any bits from the pan, until combined. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
- Add the coconut milk, mushrooms, and cilantro, then simmer for 5 minutes.
- Add the fish sauce, brown sugar, and lime juice. Cook for another 2-3 minutes. Taste the soup, then season to taste with sea salt and additional lime juice if needed.
- Ladle the soup carefully into bowls, making sure not to add the lemongrass or ginger pieces.
- Serve immediately with additional cilantro, lime wedges, and sriracha on the side. Enjoy!
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