Spicy Tom Kha Soup Recipe

Introduction

Spicy Tom Kha Soup is a fragrant and creamy Thai broth that perfectly balances heat, tang, and savory flavors. This comforting dish features tender chicken, aromatic herbs, and a rich coconut base, making it ideal for warming up on a chilly day or anytime you crave vibrant flavors.

Ingredients

• 1 tablespoon avocado oil
• ½ small onion, thinly sliced
• 2 cloves garlic, minced
• ½ Fresno chili, sliced
• 3 ½ inch piece of ginger, sliced (or use galangal)
• 1 stalk lemongrass, pounded and cut into 2-inch pieces
• 2 teaspoons red Thai curry paste
• 4 cups chicken broth
• 27 ounces coconut cream (full-fat, unsweetened, or full-fat unsweetened coconut milk)
• 2 medium chicken breasts, thinly sliced and halved
• 8 ounces white mushrooms (caps only), sliced
• ⅓ cup coconut aminos
• ¼ cup fish sauce (or more to taste)
• 6 tablespoons freshly squeezed lime juice (about 3 limes)
• 2 stems green onions, thinly sliced
• ¼ cup cilantro, chopped for garnish

Instructions

1. Step 1: In a medium pot, heat the avocado oil over medium-low heat. Add the onion, garlic, Fresno chili, ginger, lemongrass, and red curry paste. Cook, stirring frequently, for about 5 minutes until the onions have softened.
2. Step 2: Pour in the chicken broth and bring the mixture to a boil, scraping the bottom to release any browned bits for extra flavor. Reduce the heat and let it simmer uncovered for 30 minutes.
3. Step 3: Remove the lemongrass stalks and ginger slices from the pot and discard, leaving the onions, garlic, and chili.
4. Step 4: Add the coconut cream (or milk), chicken breast pieces, and sliced mushrooms. Bring the soup to a boil again, then lower the heat to medium-low. Cook for about 5 minutes, until the chicken is just cooked through.
5. Step 5: Stir in the fish sauce, coconut aminos, and lime juice. Taste and adjust the seasoning with more of any if desired.
6. Step 6: Let the soup cook for another 2 minutes. Serve hot, topped with sliced green onions, chopped cilantro, and extra chili slices if you like.

Tips & Variations

• For a vegetarian version, replace chicken with firm tofu or shrimp for a seafood twist.
• Adjust the amount of chili to suit your heat preference or substitute with milder peppers.
• Using galangal instead of ginger provides a more authentic Thai flavor if available.
• If coconut cream is too rich, you can use coconut milk for a lighter soup.
• Add a handful of fresh spinach or bok choy at the end for extra greens and nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the coconut cream. Avoid freezing, as the texture of coconut cream may change when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without chicken?

Yes, you can substitute chicken with tofu, shrimp, or even keep it vegetable-based for a delicious vegetarian option.

What can I use instead of lemongrass?

If you don’t have lemongrass, you can use lemon zest or a small amount of lemon juice to add a citrusy note, though the flavor will be less complex.

Spicy Tom Kha Soup Recipe

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★★★★★

4.7 from 129 reviews

• Author: Jake
• Total Time: 57 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A rich and spicy Thai-inspired Tom Kha soup featuring creamy coconut, tender chicken breasts, flavorful herbs, and a hint of heat from Fresno chilies and red Thai curry paste. This comforting soup balances citrusy lime juice, savory fish sauce, and aromatic lemongrass for an authentic and satisfying meal.

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Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon avocado oil
• ½ small onion, thinly sliced
• 2 cloves garlic, minced
• ½ Fresno chili, sliced
• 3 ½ inch ginger, sliced (or use galangal)
• 1 stalk lemongrass, pounded and cut into 2-inch pieces
• 2 teaspoons red Thai curry paste

Broth and Main Ingredients

• 4 cups chicken broth
• 27 ounces coconut cream (full-fat and unsweetened, or full-fat unsweetened coconut milk)
• 2 medium chicken breasts, thinly sliced and halved
• 8 ounces white mushrooms, caps only, sliced

Seasoning and Garnish

• ⅓ cup coconut aminos
• ¼ cup fish sauce (or more to taste)
• 6 tablespoons lime juice, freshly squeezed (about 3 limes)
• 2 stems green onions, thinly sliced
• ¼ cup cilantro, chopped for garnish

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Instructions

1. Sauté Aromatics: In a medium pot, heat avocado oil over medium-low heat. Add sliced onion, minced garlic, sliced Fresno chili, ginger, lemongrass, and red Thai curry paste. Cook, stirring frequently, for 5 minutes, or until onions soften and the aromas develop.
2. Add Broth and Simmer: Pour in chicken broth and bring to a boil, scraping the bottom of the pot to release all flavors. Reduce heat and let it simmer uncovered for 30 minutes to infuse the broth with the herbs and spices.
3. Remove Lemongrass and Ginger: Using a slotted spoon or tongs, remove the lemongrass stalk pieces and ginger slices to avoid overpowering flavors. Leave the softened onions, garlic, and chilies in the pot for flavor.
4. Add Coconut Cream and Main Ingredients: Stir in coconut cream, then add thinly sliced chicken breasts and sliced mushrooms. Bring the soup back to a boil, then reduce heat to medium-low and cook until the chicken is just cooked through, about 5 minutes.
5. Season Soup: Add coconut aminos, fish sauce, and freshly squeezed lime juice. Stir well and taste, adjusting seasoning by adding more fish sauce, lime juice, or coconut aminos as desired.
6. Final Simmer and Serve: Let the soup cook for an additional 2 minutes to let flavors meld. Ladle into bowls and garnish with thinly sliced green onions and chopped cilantro. Optionally, add extra chili slices for more heat. Enjoy warm!

Notes

• You can substitute chicken with tofu or shrimp for different protein options.
• If fresh galangal is unavailable, ginger is a good substitute.
• Adjust the spice level by increasing or omitting the Fresno chili or by adding extra chili slices as garnish.
• Use full-fat coconut cream or milk to get the rich and creamy texture essential for authentic Tom Kha soup.
• Fresh lime juice is crucial for balancing flavors, avoid bottled lime juice if possible.

• Prep Time: 15 minutes
• Cook Time: 42 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Keywords: Tom Kha, Thai soup, coconut cream soup, spicy chicken soup, lemongrass soup, Thai curry soup