Saucepan@saucepan · Shared this recipeFollowThai · sauceTom Kha (Thai Coconut Soup)A Thai coconut soup simmered with lemongrass, galangal, and kaffir lime leaves, finished with mushrooms or chicken and served with jasmine rice.total40 minprep10 mincook30 minservings4Original recipe on cookloveheal.comKeep this recipeAdd a copy of Tom Kha (Thai Coconut Soup) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 cup light vegetable broth or homemade chicken stock14 -ounce can coconut milk, full fat version2 stalks fresh lemongrass, trimmed, cut into 2-inch lengths8 round slices fresh galangal, or fresh ginger4 kaffir lime leaves, torn in half3 cilantro stems, leaf and stem intactpinch red pepper flakes or 1-2 red Thai chiles, bruised0.25 yellow or sweet onion, sliced8 oz skinless, optional, boneless chicken thighs, cut into bite-sized pieces8 oz oyster, ~2-3 cups, shiitake, or button mushrooms, trimmed and sliced1 tbsp coconut aminos or 1 teaspoon coconut palm sugar2 tbsp fish sauce, Red Boat brand recommended*sea salt0.5 cup cilantro leaves, chopped, for garnishgreen onions, thinly sliced, for garnish1 lime, cut into wedges, for garnishsteamed jasmine rice* Vegan option- substitute juice of 1/2 lime + 1 tablespoon tamari or shoyu for fish sauceStepsClear checksTap an ingredient or step to check it off.1Step 1: Using the back of a knife, lightly smash lemongrass to allow the flavors to infuse into the broth.2Step 2: In large soup pot, heat vegetable or chicken broth and add coconut milk, lemongrass, galangal or ginger, lime leaves, cilantro stems, and red pepper flakes (or Thai chiles). Bring to a boil and then cover and let simmer on low for at least 20 minutes.3Step 3: Using a metal skimmer or spider tool, take out solids from the broth. Or you can leave the solids in for extra flavor, and each person takes them out of their soup bowls (this is how it is often done at Thai restaurants).4Step 4: Add yellow onion, mushrooms (and chicken, if using), coconut aminos (or coconut sugar), and fish sauce (or lime juice) and simmer about five minutes more, or until mushrooms and/or chicken are cooked through. Taste for seasonings. Add a little more coconut aminos, fish sauce, and/or sea salt if needed to balance flavors.5Step 5: Divide soup among bowls. Serve with jasmine rice, and garnishes (cilantro, green onions, and lime wedges).getsaucepan.com/r/34da5257-8f5b-4b1f-b837-02865dd83553 · Original: https://cookloveheal.com/thai-coconut-soup/
