Description
This creamy and aromatic Thai Coconut Soup, also known as Tom Kha Gai, is a comforting bowl of goodness with a perfect balance of spicy, savory, and sweet flavors. Loaded with mushrooms, bell peppers, and your choice of protein, this soup is sure to warm you up from the inside out.
Ingredients
Scale
Main Soup:
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 3 garlic cloves (minced)
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar
Add-ins:
- 8 oz mushrooms (sliced)
- 1 red bell pepper (thinly sliced)
- 1 cup cooked shredded chicken or tofu (optional)
- 1 tablespoon lime juice
- Fresh cilantro leaves and lime wedges for garnish
Instructions
- Heat the oil: In a large pot over medium heat, add curry paste, ginger, and garlic; cook until fragrant.
- Add broth: Pour in the broth, bring to a simmer.
- Simmer with coconut milk: Stir in coconut milk, fish sauce, and brown sugar. Add mushrooms and bell pepper; simmer until vegetables are tender.
- Optional protein: If using, add shredded chicken or tofu and heat through.
- Finish with lime: Remove from heat, stir in lime juice. Adjust seasoning as needed.
- Serve: Ladle into bowls, garnish with cilantro and lime wedges. Serve hot.
Notes
- For extra heat, add sliced Thai chilis or a pinch of red pepper flakes.
- This soup is naturally dairy-free and can be made vegan by using vegetable broth, soy sauce, and tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg
