Thai Tom Kha Soup
Tom Kha is a beloved Thai soup that blends coconut milk with fragrant herbs and spices. Its rich, creamy base is complemented by the heat of chili, the brightness of lime, and the aromatic flavors of lemongrass and galangal. This version of Tom Kha soup is easy to make, and the result is a comforting, flavorful dish that’s perfect for a warm bowl of soup on a cool day.
Ingredients:
- For the Soup Base:
- 1 tablespoon vegetable oil
- 1 stalk lemongrass, cut into 3-inch pieces and smashed with the back of a knife
- 4-5 slices galangal (or fresh ginger if you can’t find galangal)
- 2-3 kaffir lime leaves, torn into pieces
- 1-2 fresh Thai bird’s eye chilies (or more if you like it spicy), smashed
- 3 cups coconut milk (full-fat for richness)
- 2 cups chicken or vegetable broth (preferably low-sodium)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
- 1-2 tablespoons palm sugar (or brown sugar)
- For the Soup Filling:
- 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
- 200g mushrooms (shiitake, oyster, or button mushrooms), sliced
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced thinly (optional)
- For the Garnish:
- Fresh cilantro leaves
- Fresh lime wedges
- Extra Thai bird’s eye chilies (optional)
