Thai Coconut Soup
Tom Kha soup is filled with distinct flavors, is made with fairly simple ingredients, and is the perfect takeout copycat that is ready in less than 1 hour.
Ingredients
- 1 teaspoon avocado oil
- ¼ cup onion thinly sliced
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste heaping tablespoon
- 1 tablespoon lemongrass paste
- 4 cups chicken broth 4 cups water and 4 teaspoons chicken bouillon
- 13.66 ounces lite coconut milk
- ⅓ cup heavy cream
- 8 oz. water chestnuts drained
- Thai basil leaves handful
- 3-4 Thai chili peppers stems removed and smashed lightly
- ¼ cup lime juice
- 1 teaspoon lime zest
- ¼ cup fish sauce
- ½ cup Oyster mushrooms ½ cup
- 2 cups diced, cooked chicken or tofu, or shrimp (about 2 cups total)
Instructions
- Heat oil over medium heat in a 3-4 quart stockpot.
- Saute onion until softened. Add garlic, ginger, and lemongrass and saute 1-2 minutes longer.
- Add chicken broth, coconut milk, water chestnuts, basil, chili peppers, lime juice, lime zest, fish sauce, and mushrooms.
- Bring to a boil and reduce heat to a simmer. Simmer, covered, for 15-20 minutes.
- Stir in cream and protein. Heat through and serve with fresh cilantro.
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Notes
- Many times authentic Thai food is made with ingredients like galangal root, fresh lemongrass stalks, and kaffir lime leaves. If you have a home garden, some of these things can be grown at home (I grow Thai basil and Thai chili peppers.) Others are readily available at the standard grocery store. However, there are common ingredients that make good substitutions (other chili peppers, regular basil, lime juice) so I don't have to visit a special Asian market and so I can make the soup year round. The results are about the same and if you aren't cooking with these ingredients often; it saves money too.
- Shrimp cook quickly. Raw, deveined shrimp can be tossed into the soup during the last few minutes of cooking. When the shrimp turn opaque, they are done cooking. Simmering the shrimp for a long time will result in tough shrimp.
- If you'd like to use raw chicken, dice into pieces and add it to the soup with the liquids to simmer until cooked through.
Nutrition
Calories: 113kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 2017mg | Potassium: 167mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg
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