thai coconut soup
Thai Coconut Soup
Tom Kha Gai or Thai coconut soup is a traditional Thai soup and is very easy to make. Read this article for some information and recipes.
- Vegetable broth (water, salt, sugar, kaffir lime leaves, ginger, and chilli sauce mixed, boiled, and strained), 3 cups
- Red onion, 1 (sliced)
- Garlic cloves, 6 (minced)
- Olive oil, 2 tbsp
- Coconut milk, 2 cans (12 ounce each)
- Shiitake mushrooms, 2 cups
- Galangal/ginger, 10-12 slices
- Carrots, 2 (thinly sliced)
- Lemongrass, 1 inch, 10 - 12
- Red chili pepper, 4
- Tofu, chopped (cubes), 16 ounce
- Lemon, 1
- Cilantro, 4 tbsp
- Prepare the vegetable broth beforehand, as indicated.
- Use a big soup pot and take the onions, mushrooms, garlic, and carrots and sauté them in the olive oil for a bit, till they get a reddish tinge.
- Then, add the broth, coconut milk, chili pepper, lemongrass, tofu and squeeze the juice of the lemon into the mixture.
- Keep this mixture on a low flame till it begins to simmer (approximately 20 - 25 minutes).
- Stir regularly to remove any lumps that may form in the broth.
- Before serving, add the fresh cilantro.
- Chicken stock, 17 ounce
- Coconut milk, 17 ounce can
- Galangal or ginger, 1 tbsp (chopped)
- Lemongrass, 5 - 6
- Kaffir lime leaves, 2
- Green/red chillies, 2-3 (or as per your requirement)
- Fish sauce, 4 tbsp
- Sugar, 1 tbsp
- Chicken (breast, cubed)
- Lemon, 1
- Coriander, for garnishing
- Take a saucepan and put the lemongrass, kaffir lime leaves, chicken stock, ginger, and coconut milk in it.
- Let it simmer for around 6 - 7 minutes.
- Then add the remaining ingredients except for the lemon.
- Cook the mixture for about 10 minutes.
- Stir it at regular intervals as the mixture may have a tendency of forming lumps at places.
- Once the soup begins to boil, turn off the flame, pour it in bowls, garnish it with fresh coriander and serve with Thai fried rice!