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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
