Tom Kha Gai {Thai Coconut Soup}
Try this Tom Kha Gai {Thai Coconut Soup} recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains fish
shellfish free
contains honey
dairy free
pescatarian
- 2 tablespoons lime juice
- 4 tablespoons fish sauce
- 1/2 ablespooncoconut oil
- 1/8 easpoonthai dried chiles finely ground*
- 1/2 upchicken stock
- 2 cans full fat coconut milk
- 2 inch piece of galangal skin on and thinly sliced (fresh ginger will work too)*
- 1 stalk lemon grass sliced diagonally into 3-4 pieces and slightly bruised/flattened with a mallet or butt of a knife*
- 8 kaffir lime leaves*
- 2 cups chicken breast very thinly sliced
- 1 cup white button mushrooms sliced
- 1/2 ablespooncoconut sugar (honey will work too but coconut sugar will taste the most authentic or omit for whole30)
- 8 cherry tomatoes sliced in half
- fresh cilantro and scallions for serving
- *all of the starred items can be purchased dried i
- Carbohydrate 7.46385000640947 g
- Cholesterol 286.72 mg
- Fat 41.7063750000237 g
- Fiber 0.82100000185493 g
- Protein 99.341250007446 g
- Saturated Fat 11.9514800000054 g
- Serving Size 1 1 (620g)
- Sodium 5844.74501127736 mg
- Sugar 6.64285000455454 g
- Trans Fat 3.75021750000694 g
- Calories 819 calories
Melt the coconut oil in a soup or stock pot, then add the ground chiles and stir for 1-2 minutes until fragrant. Pour in the coconut milk and bring to boil. Add the chicken stock, galangal, lemon grass, kaffir leaves, fish sauce, and chicken and simmer for 10 minutes until the chicken is cooked through. Add the mushrooms, lime juice, coconut sugar, tomatoes and simmer for another 5 minutes until the vegetables are tender but not mushy. Serve with fresh cilantro and scallions.
