Tom Kha Kai Soup - Thai Style Coconut Soup
Tom kha kai has become one of my favorite Thai soups. Lemongrass, lime and coconut milk are key flavors. This recipe is adapted to be simplified way to replicate this soup, without having to shop for exotic ingredients. We've made this several times and absolutely love it!
Servings 4
Calories 237kcal
Ingredients
- 1 teaspoon vegetable oil
- 3 stalks lemongrass tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
- 3 large shallots chopped
- 8 sprigs fresh cilantro leaves coarsely chopped
- 3 tablespoons fish sauce divided
- 4 cups low-sodium chicken broth
- 2 14-ounce cans coconut milk well-shaken, divided
- 1 tablespoon sugar
- 1/2 pound white mushrooms cleaned, stems trimmed, cut into 1/4 inch slices
- 1 pound boneless skinless chicken breasts halved lengthwise and sliced on bias into 1/8 inch thick pieces
- 3 tablespoons fresh lime juice
- 2 teaspoons Thai red curry paste
- 1/2 cup fresh cilantro leaves
- 2 serrano chiles thinly sliced (Optional)
- 2 scallions thinly sliced on bias
- 1 lime cut into wedges
Instructions
- Heat oil in large saucepan over medium heat until just shimmering.
- Add lemongrass, shallots, cilantro and 1 tablespoon fish sauce. Cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown).
- Stir in chicken broth and 1 can coconut milk. Bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes.
- Pour broth through fine mesh strainer and discard solids. Rinse saucepan and return broth mixture to pan.
- Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer.
- Reduce heat to medium, add mushrooms and cook until just tender, 2 to 3 minutes.
- Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.
- Combine lime juice, curry paste and remaining 2 tablespoons fish sauce in small bowl. Stir into soup.
- Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.
- Optional: Pour soup over cooked rice for extra "heft" as a main meal
Notes
Recipe source: Cook's Illustrated Magazine 2007
Freezing the chicken for 15 minutes makes it easier to slice the chicken thin.
Nutrition
Calories: 237kcal | Carbohydrates: 16g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1271mg | Potassium: 1008mg | Fiber: 2g | Sugar: 7g | Vitamin A: 786IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 2mg