This tom kha soup (Thai coconut soup) is rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor.
Ingredients
1 tbsp
Coconut oil
2 medium shallot(s)
Shallots
(sliced)
2 clove(s)
Garlic
(chopped)
2 pepper(s)
Red Thai chili pepper
(halved)
3 slice
Ginger root
1 stalk
Lemongrass
(pounded with the side of a knife and cut into 2-inch long pieces))
2 tsp
Red curry paste
4 cup
Chicken broth (stock)
4 cup
Coconut milk, sweetened
(canned)
2 breast
Chicken breast, boneless, skinless
(medium; (cut into bite-sized pieces))
227 gm
Shiitake mushrooms, raw
((sliced))
2 tbsp
Coconut aminos, Coconut Secret
2 tbsp
Fish sauce
1 whole lime(s)
Lime juice (fresh)
(fresh)
2 green onion (stem)
Green onion
(sliced thin)
2 tbsp
Cilantro (coriander)
(fresh; (chopped, for garnish))
227 gm
Snow peas, raw
((thinly sliced))
227 gm
Enoki mushroom
(broken into small bunches)
Instructions
In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, 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.
Add in coconut cream or milk, chicken breast, and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, 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.
