Easy Tom Kha Gai - Thai Coconut Soup

Name: Easy Tom Kha Gai - Thai Coconut Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Thai
Ingredients: 1 tbsp Coconut Oil (1 tablespoon coconut oil); 1 pinch Yellow Onion (half of one onion (thinly sliced)); 2 cloves Garlic (2 cloves garlic (chopped)); 1 pinch Red Jalapeño Pepper (half of one red jalapeno pepper (sliced; or 1-3 Thai chiles, halved)); 3 ¼ pieces Galangal (3 ¼-inch slices galangal (or ginger)); 1 piece Lemongrass (1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)); 2 tsp Thai Red Curry Paste (2 teaspoons red Thai curry paste); 4 cup Chicken Broth (4 cups chicken broth (see Notes if vegan or on Whole30)); 4 cup Coconut Cream (4 cups unsweetened, full-fat coconut cream (from a can; or full-fat unsweetened coconut milk; see Notes)); 2 pieces Chicken Breast (2 medium chicken breasts (cut into bite-sized pieces, approximately 1 pound)); 8 oz White Button Mushrooms (8 ounces white mushroom caps (sliced)); 1 tbsp Coconut Sugar (1-2 tablespoons coconut sugar (see Notes for Whole30 option) — up to 2); 1 ½ tbsp Fish Sauce (1 ½ - 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan) — up to 2); 2 tbsp Lime Juice (2-3 tablespoons fresh lime juice — up to 3); 2 pieces Scallion (2-3 green onions (sliced thin) — up to 3); 0 pieces Cilantro (fresh cilantro (chopped, for garnish))

Easy Tom Kha Gai - Thai Coconut Soup - Main Course,Side Dish,Soup (Thai)

60 minThai

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Coconut Oil1 tbsp · 1 tablespoon coconut oil
Yellow Onion1 pinch · half of one onion (thinly sliced)
Garlic2 cloves · 2 cloves garlic (chopped)
Red Jalapeño Pepper1 pinch · half of one red jalapeno pepper (sliced; or 1-3 Thai chiles, halved)
Galangal3 ¼ pieces · 3 ¼-inch slices galangal (or ginger)
Lemongrass1 piece · 1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)
Thai Red Curry Paste2 tsp · 2 teaspoons red Thai curry paste
Chicken Broth4 cup · 4 cups chicken broth (see Notes if vegan or on Whole30)
Coconut Cream4 cup · 4 cups unsweetened, full-fat coconut cream (from a can; or full-fat unsweetened coconut milk; see Notes)
Chicken Breast2 pieces · 2 medium chicken breasts (cut into bite-sized pieces, approximately 1 pound)
White Button Mushrooms8 oz · 8 ounces white mushroom caps (sliced)
Coconut Sugar1 tbsp · 1-2 tablespoons coconut sugar (see Notes for Whole30 option) — up to 2
Fish Sauce1 ½ tbsp · 1 ½ - 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan) — up to 2
Lime Juice2 tbsp · 2-3 tablespoons fresh lime juice — up to 3
Scallion2 pieces · 2-3 green onions (sliced thin) — up to 3
Cilantro0 pieces · fresh cilantro (chopped, for garnish)

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Steps

1In 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.
2Strain 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.
3Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.