Best Ever Tom Kha Gai - Thai Coconut Soup

This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.

Prep: 15

Cook: 45

Total: 1

Yield:6 servings

Ingredients

1 tablespoon coconut oil
half of one onion thinly sliced
2 cloves garlic chopped
half of one red jalapeno pepper sliced; or 1-3 Thai chiles, halved
3 ¼-inch slices galangal or ginger
1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
2 teaspoons red Thai curry paste
4 cups chicken broth see Notes if vegan or on Whole30
4 cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk; see Notes
2 medium chicken breasts cut into bite-sized pieces, approximately 1 pound
8 ounces white mushroom caps sliced
1-2 tablespoons coconut sugar see Notes for Whole30 option
1 ½ - 2 tablespoons fish sauce plus more to taste, see Notes if on Whole30 or vegan
2-3 tablespoons fresh lime juice
2-3 green onions sliced thin
fresh cilantro chopped, for garnish

Instructions

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Notes

Be sure to use coconut cream or coconut milk. Coco lopez and coconut creamer are not the same as coconut cream/coconut milk and will not work in this recipe.
To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.
Make it Whole30: Use compliant chicken broth. Use 2 tablespoons coconut aminos instead of coconut sugar. Use Red Boat fish sauce - this is the only fish sauce I've found to be compliant.
Make it Vegan/Vegetarian: Use vegetable stock, preferably an Asian variety. Use a 1-pound block of firm or extra firm tofu (regular or silken) cut into bite-sized cubes. For vegan, use soy sauce (to taste) instead of fish sauce.

Nutrition

Recipe By:Cheryl Malik