Description
This authentic Thai Coconut Soup, also known as Tom Kha Gai, features a rich blend of coconut milk, red curry paste, and fresh ingredients for a warm, flavorful, and comforting meal that’s easy to prepare on the stovetop. Perfectly balanced with ginger, garlic, lime, and cilantro, it delivers a spicy yet creamy taste ideal for any season.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons red Thai curry paste
- 4 cups chicken or vegetable broth
- 2 (13.5 oz) cans full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar
- 1 ½ cups cooked chicken breast, shredded (or tofu for vegetarian)
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon lime juice
- ¼ cup chopped fresh cilantro
Optional Toppings
- Sliced green onions
- Extra lime wedges
- Thai basil
- Chili flakes
Instructions
- Heat Aromatics: In a large pot, heat the coconut oil over medium heat. Add the grated ginger and minced garlic, sautéing for 1–2 minutes until fragrant and aromatic.
- Add Curry Paste: Stir in the red Thai curry paste and cook for another minute to release its flavors into the oil and aromatics.
- Simmer Broth: Pour in the chicken or vegetable broth and bring it to a gentle simmer, creating the flavorful base for the soup.
- Incorporate Coconut Milk and Seasonings: Add the full-fat coconut milk, fish sauce (or soy sauce), and brown sugar. Stir thoroughly to combine all ingredients evenly.
- Add Vegetables: Add the sliced mushrooms and thinly sliced red bell pepper. Let the soup simmer for 5–7 minutes until the vegetables soften but maintain some texture.
- Cook Protein: Stir in the shredded cooked chicken breast or tofu and cook for an additional 3–4 minutes until warmed through.
- Finish with Fresh Flavors: Remove the pot from heat and stir in the lime juice and chopped fresh cilantro just before serving to enhance the soup’s brightness and aroma.
- Adjust and Serve: Taste and adjust seasoning if necessary. Serve hot with optional toppings like sliced green onions, extra lime wedges, Thai basil, or chili flakes for added flavor and garnish.
Notes
- For extra heat, increase the amount of red curry paste or sprinkle in chili flakes.
- Substitute shrimp for chicken to make a delicious seafood variation.
- This soup pairs wonderfully with jasmine rice or rice noodles to make a filling meal.
