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.
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 head 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, 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.
If on a Whole30, make sure your chicken broth is Whole30 compliant. If vegan, use vegetable stock, preferably an Asian variety.
If vegan or vegetarian, use a 1-pound block of firm or extra firm tofu cut into bite-sized cubes. You can use regular or silken. To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.
If on Whole30, use 2 tablespoons coconut aminos instead of coconut sugar.
If you're on a Whole30, use Red Boat Fish Sauce. This is the only fish sauce I know of that does not include sugar. If vegan, use soy sauce to taste instead of fish sauce.
Try a lighter white or rosé here. I recommend: