Thai Coconut Soup (tom kha)
Thai Coconut Soup (tom kha) is a vibrant chicken soup that excites with every spoonful, featuring aromatic herbs and creamy coconut milk.
Equipment
- soup pot
Ingredients
- 4 cups chicken stock use vegetable for vegan
- ½ medium yellow onion or 1 bunch scallions, thinly sliced
- 1.5 inches fresh ginger peeled and minced
- 1 stalk lemongrass upper and outer leaves trimmed off, peeled and halved
- 2 small hot peppers sliced thinly
- 13 ounces coconut milk full fat
- 1 tablespoon chili paste
- 1 tablespoon red curry paste
- 2-3 tablespoon fish sauce use Tamari sauce for vegan
- 2 cups cooked chicken use tofu for vegan
- handful fresh cilantro chopped
- 1 medium lime juice of
- salt to taste
- red bell pepper minced for garnish, optional
Instructions
- Put the chicken stock in a soup pot, along with the onion, ginger, stalk of lemongrass and sliced hot peppers. Simmer over medium low heat for about 15 minutes.
- Add the coconut milk, pastes, fish sauce, and chicken. Let it simmer for another 5 minutes so the flavors can meld.
- Add the lime juice, cilantro and salt to taste. Remove the lemongrass and serve.
Nutrition
Serving: 1bowlCalories: 369kcalCarbohydrates: 15gProtein: 26gFat: 31gSaturated Fat: 22gCholesterol: 60mgSodium: 411mgPotassium: 692mgFiber: 1gSugar: 5gVitamin A: 635IUVitamin C: 4mgCalcium: 44mgIron: 5mg
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