This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best tom kha gai recipe I’ve ever made or tried. With Whole30, paleo, and vegan options, too.
At the point when I was in school, I went gaga for cooking. Like, deeply inspired me, crash and burn on my back, fixate on it all day every day in adoration. Thus, it being 2006, I began account. I broadly expounded on my fixations and how the one formula I generally needed to figure out how to make was the new salsa from my #1 Mexican eatery. Indeed, you can peruse the story here and get the formula for the best café style salsa everby clicking here. You’ll express gratitude toward me later (almost certain).
This tom kha soup is based off the uncommon dish found at a nearby chain of cafés in the state where I set off for college. It was unique in relation to the Thai coconut chicken soup I’d had previously, and it sold me everlastingly on Thai food. I couldn’t exactly place it solo, however, yet everything seemed well and good when he got me the mystery formula.
So here’s the arrangement: this tom kha gai (Thai coconut chicken soup) is flawlessness. It’s smooth and somewhat tart and pungent and somewhat sweet, and the chicken is delicate, and the mushrooms are filling, and the new cilantro adds the ideal herbaceous edge, and I can’t get enough of this soup. I don’t think you’d actually need another Whole30 Thai coconut chicken soup formula, or hell, a plain ol’ non Whole30 Thai coconut chicken soup formula besides, in light of the fact that this formula is so damn acceptable.
- 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.
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or 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.
- Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. 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 (or coconut sugar), 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.