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!