Thai Coconut Soup ( Tom Kha )

This popular tom kha soup is creamy and rich and has coconut milk as a base with chicken and mushrooms and is more like a curry

Thai Coconut Soup, known as Tom Kha Kai or Tom Kha Gai, is a hearty, savory and sweet soup. This famous tom kha soup is creamy and rich, has coconut milk as a base with chicken and mushrooms, and is more like a curry.

Course Soup

Cuisine Asian

Prep Time 10

Cook Time 10

Servings servings

Calories 239kcal

Author Subhasmita

Ingredients

250 grams Boneless Chicken Breast
1 tablespoon Oil
¼ cup Shallots
½ tablespoon Garlic minced
2 tablespoon Cilantro/Coriander root minced
2 Bird-eye Chilli slit lengthwise (optional)
1 inch Galangal Sliced
2 stems Lemongrass only the white part
1.5 cup Chicken Stock
400 ml Coconut Milk
200 grams Button Mushroom sliced
1 Carrot sliced round
1 medium Red Bell Pepper cut
1.5 tablespoon Brown Sugar
2-3 tablespoon Fish Oil

Instructions

Cut boneless chicken breast to thin slices against the grain (Check video on how to cut).
In a soup pot or dutch oven heat oil.
Add finely chopped shallots, minced garlic, birds eye chilli if using and minced cilantro stems. Saute for a minute until aromatic.
Add galangal and lemongrass. Add stock, coconut milk. Let it come to a single boil.
Then add sliced carrot, mushroom, bell pepper and chicken. Season it with salt and brown sugar.
Cover and let it cook on low heat for 6-7 minutes.
Switch off the flame. Add fish sauce and fresh basil.
Serve with a garnish of fried shallot, lemon wedges and fresh cilantro.

Video

Nutrition