Tom Kha
Tom Kha or Tom Kha Gai is a coconut milk based Thai soup. It's a mix of tart, sweet and spicy flavors
Ingredients
- 4 cups Coconut Milk or Cream
- 4 cups Vegetable or Chicken Broth
- 2 tsp Red Thai Curry Paste
- 1 large Lemongrass Stalk chopped into 1-inch pieces
- 4 slices Galangal or ginger
- 3 cloves Ginger chopped or smashed
- 3 tbsp Lime juice
- 1 tbsp Coconut Sugar or Brown Sugar
- 8 ounces White Mushrooms sliced
- 1/2 yellow Onion sliced
- 1 red Bell Pepper or 1.2 red jalapeño pepper
- 2 tbsp Lime juice
- 2 tbsp Fish sauce
- 3 Green Onions
- 3-4 tbsp Fresh Cilantro chopped for garnish
- 3 tbsp Coconut oil
Instructions
- In a medium pot, heat your 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.
- Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in mushrooms, coconut cream or milk, then add fish sauce, coconut sugar (or 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.
Notes
- Be sure to use coconut cream or coconut milk. coconut creamer are not the same as coconut cream/coconut milk and will not work in this recipe.
- 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.
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