Description
Steaming Thai coconut soup (tom kha) delivers exotic flavors that dance across your palate with creamy richness and spicy undertones. Fragrant lemongrass, tender chicken, and silky coconut milk combine into a comforting bowl of deliciousness you’ll crave again and again.
Ingredients
Scale
Protein:
- 8 ounces (225 grams) cooked chicken, shrimp, or tofu (optional)
Soup Base and Main Ingredients:
- 3 cups (720 milliliters) chicken or vegetable broth
- 1 can (14 ounces/400 milliliters) full-fat coconut milk
- 8 ounces (225 grams) mushrooms, sliced
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 3 kaffir lime leaves (or zest of 1 lime)
Aromatics and Seasonings:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or galangal if available)
- 4 tablespoons red curry paste (adjust for spice level)
- 2 tablespoons fish sauce (or soy sauce for vegan/vegetarian)
- 1 tablespoon sugar (optional)
- ¼ cup (60 milliliters) freshly squeezed lime juice
- Fresh cilantro, Thai basil, or green onions, chopped (for garnish)
- Sliced red chili or chili oil (optional, for heat)
Instructions
- Warm oil in a spacious cooking vessel over moderate flame, introducing minced garlic and freshly grated ginger. Gently sweat these aromatics until they release their vibrant essence and become translucent.
- Incorporate the robust red curry paste, stirring quickly to activate its complex layers of flavor and allow the spices to dance and awaken in the heated environment.
- Pour in the rich coconut milk, creating a creamy base that will embrace all subsequent ingredients with its luxurious texture.
- Introduce sliced mushrooms and tender chicken pieces, allowing them to nestle into the fragrant liquid and slowly absorb the intricate spice profile.
- Sprinkle in lemongrass and kaffir lime leaves, which will infuse the soup with their distinctive citrusy and herbal undertones.
- Simmer the mixture gently, permitting the ingredients to meld and develop a harmonious depth of flavor, approximately 15-20 minutes.
- Season with fish sauce and lime juice, balancing the soup’s profile with a perfect interplay of salty and tangy notes.
- Garnish with fresh cilantro and sliced chili peppers, adding a final burst of color and a subtle kick of heat.
- Serve piping hot in elegant bowls, inviting diners to experience the vibrant essence of traditional Thai cuisine.
Notes
- Adjust ginger and garlic sautéing time based on your stovetop’s heat intensity, watching carefully to prevent burning and ensure a golden, aromatic base.
- Select fresh, high-quality red curry paste for the most authentic and vibrant flavor profile, preferably from Asian grocery stores or specialty markets.
- Consider using a non-stick pot to prevent ingredient sticking and make cleanup easier, especially when working with sticky curry paste and aromatics.
- For a lighter version, substitute vegetable oil with coconut oil or reduce oil quantity by half to create a healthier cooking approach while maintaining rich flavor undertones.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg