Easy Thai Tom Kha Coconut Soup

Fast, tasty, original, simple, easy, for the whole family! Tom Kha, Thai coconut milk soup, is not difficult to make! Don’t be intimidated by the abundance of ingredients and coconut milk in the composition — this is a very tasty first dish, worth trying at least once. Maybe it will become your signature dish!
cook time: 30 min
Liam Carson
Easy Thai Tom Kha Coconut Soup

Nutrition Facts (per serving)

92
Calories
7g
Fat
2g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Chilli to taste
Ginger (galangal 3-4 cm.) to taste
Vegetable oil 2 tbsp
Mushrooms (canned straw or fresh oyster mushrooms, of course you can also have champignons) 150 g
Chicken fillet 200 g
Cherry tomatoes (You can use regular tomatoes) 6 pc
Green cilantro to taste
Brown sugar (taste) 1 tsp
Lime (kaffir lime leaves are better.) 1 pc
Oyster sauce (or fish to taste) 1 tbsp
Coconut milk 200 ml
Chicken bouillon (or water) 500 ml
Lemongrass (can be replaced with lemon peel (which is very inexpensive and affordable) or lime peel.) 2 pc

Recipe instructions

Step 1

Step 1
How to cook Thai Tom Kha soup with coconut milk? Prepare everything you need according to the list. The original recipe uses galangal and kaffir lime leaves. It is perfectly acceptable to replace these two ingredients with ginger and lime zest.

Step 2

Step 2
Peel the onion and ginger. Rinse them along with the cherry tomatoes in cool water and dry with paper towels to remove excess moisture. To prepare the soup, it is better to use red onion or shallot. Cut the onion into medium sized cubes. Chop the lemongrass into small pieces, cut the ginger into thin slices. Cut the cherry tomatoes in half, leaving very small fruits whole.

Step 3

Step 3
Rinse and dry the chicken breast. Cut the fillet into medium-sized cubes.

Step 4

Step 4
Heat vegetable oil in a thick-bottomed saucepan. Sauté the onion, lemongrass and ginger. Add crushed chili pepper (fresh or dried). Adjust the amount of pepper to your taste. Fry everything over high heat for a few seconds, stirring constantly.

Step 5

Step 5
Place the chicken in the pan, stirring, and cook for about a minute (the flame can be reduced slightly so that nothing burns).

Step 6

Step 6
Add chicken broth (400-500 ml) to the pan. I sometimes add boiling water at this stage, it also turns out very tasty. After boiling, reduce the heat to medium and cook for 10-15 minutes.

Step 7

Step 7
At this time, prepare the mushrooms. The recipe used canned shiitakes. Tree mushrooms or fresh oyster mushrooms are ideal for this recipe. Cut large mushrooms into small pieces, cut medium ones in half, and leave small ones whole.

Step 8

Step 8
Add cherry tomatoes and mushrooms to the pan.

Step 9

Step 9
You can often see ready-made pastes for Asian soups on sale on supermarket shelves. If you have Tom Kha soup paste on hand, add it at this stage. Usually the finished pasta contains all the necessary seasonings, in which case there is no need to add sugar and oyster sauce.

Step 10

Step 10
Pour in the coconut milk and simmer the soup over medium heat for about 5-7 minutes. Make sure there is no intense bubbling in the pan, otherwise the coconut milk may curdle. If you did not use ready-made paste for the soup (step 9), then add sugar, fish (oyster) sauce, freshly squeezed lime juice and kaffir lime leaves (finely grated lime zest) to the soup at this stage.

Step 11

Step 11
Try the soup. It should taste rich, sour-creamy-sweet-spicy. If any component is missing, add it to your taste. Ready!

Additional rubrics

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