Tuesday, April 12, 2016

Tom Kha Gai - Thai Coconut Soup

This is a simple recipe that is light and satisfying, perfect for these in-between late spring days. You can add other vegetables (I added zucchini) for a less traditional but still delicious vegetable filled soup. The only hard to find ingredient is lemongrass, but it would be just fine without it.


2 tbsp coconut oil
1/2 red onion, thinly sliced
2 cloves garlic
2 tbsp minced fresh ginger
2 tsp minced red chili pepper
1 stalk lemongrass, chopped into two inch pieces
1.5 tbsp green curry paste
32 oz chicken stock
2, 15 oz cans full fat coconut milk
3 tbsp fish sauce or soy sauce
1 tbsp maple syrup
1 lb shitake mushrooms, sliced
1 lime, juiced
2 boneless skinless chicken breasts, cubed


1. Heat coconut oil in a pan over medium heat. Add red onions, and cook until softened (about 5 mins)
2. Add ginger, garlic, and red pepper, and cook until fragrant (about 1 minute)
3. Add curry paste, chicken stock, coconut milk, fish or soy sauce, and maple syrup. Bring to a boil
4. When boiling, add cubed chicken. Lower heat to a simmer, and cook uncovered for about 20 minutes
5. Towards the end of cooking, add the mushrooms (and any other vegetables), and simmer until tender
6. Finish with fresh lime juice, and garnish with any toppings you like - chopped peanuts, cilantro, red pepper flakes, etc

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