Happy New Year beautiful people! Let’s get the year started with a fresh and zesty Tom Kha Gai Soup! Tom Kha Gai soup is an absolute treat! It’s healthy and versatile enough to be turned into a vegetarian dish if needed and the wonderful thing about this soup, is that is is a meal in itself – it has noodles, chicken as well as vegetables! You can flex your biceps to that.
The taste is typical of Thai dishes with contrasting flavors of sweet, sour and spicy coming through, making you stop and savour every mouthful! Just delicious! My husband LOVES this soup, so do I. I just love any soup really. You can tell by the number of soup recipes on this website. So I may be a little biased!
The soup comes together in a few short steps. Prep all the ingredients first and then fry the fragrant ingredients together, add the liquids, boil the chicken and tender vegetables, add in final flavour enhancers as well noodles. Such a simple recipe! Feel free to add in extra fish sauce or lime juice to taste. The most exotic ingredient I feel, is most likely the coconut sugar but more and more supermarkets are stocking it these days. Alternately, you could easily leave it out! In terms of the curry paste, I would work on 2 tablespoons unless you can only tolerate something very mild in which case, try 1 tablespoon. Serve with sliced spring onions and/or fresh coriander and even perhaps, a wedge of lime on the side.
Traditional Thai Soup that is full of flavour and contrasting colour. Quick to put together, this Tom Kha Gai Soup is a meal in itself.
- 2 tablespoons Coconut Oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 red chilli (or 1/2 one red Jalapeno chilli)
- 3 inches Ginger, peeled and finely sliced
- 1 lemongrass stalk, chopped finely
- 1–2 tablespoons red Thai curry paste (use less if you prefer a very mild soup)
- 4 cups chicken stock
- 2 cans coconut milk
- 2 medium chicken breasts, sliced or cubed
- 1 cup sliced mushrooms (white or brown)
- 1 tablespoon coconut sugar – optiona
- 2 tablespoons fish sauce
- 2–3 tablespoons lime juice (or juice of 4-5 limes)
- 4–5 Baby Corn
- 100g uncooked noodles (or 200g cooked)
- 2–3 spring onions, sliced thin
- Fresh Coriander, for garnishing
- In a large pot, heat the coconut oil over medium heat and add the onion, garlic, chilli, ginger, lemongrass as well as red thai curry paste. Fry for 4-5 minutes until onions are soft.
- Add chicken stock and bring to a boil. As soon as it boils, reduce heat and allow to simmer for 15 minutes.
- Add coconut milk, chicken strips/cubes and mushrooms and allow to simmer for 10 minutes or until chicken is cooked through.
- Stir in fish sauce, lime juice, baby corn and uncooked noodles. Cook for a further 2 minutes or so.
- Spoon into bowls and garnish with sliced green onions and coriander. Enjoy!