BEST EVER TOM KHA GAI SOUP

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. With Whole30, paleo, and vegan options, too. 

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

1. 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 heat and simmer uncovered for 30 minutes.
2. 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. 
3. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

NOTES

• Be sure to use coconut cream or coconut milk. Coco lopez and coconut creamer are not the same as coconut cream/coconut milk and will not work in this recipe.
• To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent. 
• Make it Whole30: Use compliant chicken broth. Use 2 tablespoons coconut aminos instead of coconut sugar. Use Red Boat fish sauce – this is the only fish sauce I’ve found to be compliant.
• Make it Vegan/Vegetarian: Use vegetable stock, preferably an Asian variety. Use a 1-pound block of firm or extra firm tofu (regular or silken) cut into bite-sized cubes. For vegan, use soy sauce (to taste) instead of fish sauce.

Source 40aprons

 

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