My Go-To Tom Kha Recipe: Creamy Thai Coconut Soup!

Name: My Go-To Tom Kha Recipe: Creamy Thai Coconut Soup!
Ingredients: 4 cups (950ml) Chicken broth, low sodium; 1 can (13.5 oz/400ml) Coconut milk, full-fat; 1-inch piece (2.5 cm) Galangal, thinly sliced (or ginger as a substitute); 2 stalks Lemongrass, bruised and roughly chopped; 4-5 Kaffir lime leaves, lightly bruised (or zest of 1 lime as a substitute, plus a squeeze of lime juice at the end); 2-3 Red Thai chilies, thinly sliced (optional, adjust to taste); 1 tablespoon Fish sauce (or soy sauce for vegetarian); 1 tablespoon Lime juice, fresh; 1 teaspoon Brown sugar (or granulated sugar); 1 pound (450g) Chicken breast, boneless, skinless, thinly sliced; 8 oz (225g) Mushrooms, sliced (shiitake, oyster, or button); 1 small Onion, thinly sliced; 1 (14oz/400ml) can baby corn, cut in half; 1 cup Cherry Tomatoes, sliced in half; Fresh Cilantro, chopped, for garnish

tastedessert.com

Craving authentic Tom Kha? This easy Thai Coconut Soup recipe is a hug in a bowl! Fragrant & flavorful, even a beginner can make it. Get the recipe now!

View Original

Share this recipe:

Ingredients

4 cups (950ml) Chicken broth, low sodium
1 can (13.5 oz/400ml) Coconut milk, full-fat
1-inch piece (2.5 cm) Galangal, thinly sliced (or ginger as a substitute)
2 stalks Lemongrass, bruised and roughly chopped
4-5 Kaffir lime leaves, lightly bruised (or zest of 1 lime as a substitute, plus a squeeze of lime juice at the end)
2-3 Red Thai chilies, thinly sliced (optional, adjust to taste)
1 tablespoon Fish sauce (or soy sauce for vegetarian)
1 tablespoon Lime juice, fresh
1 teaspoon Brown sugar (or granulated sugar)
1 pound (450g) Chicken breast, boneless, skinless, thinly sliced
8 oz (225g) Mushrooms, sliced (shiitake, oyster, or button)
1 small Onion, thinly sliced
1 (14oz/400ml) can baby corn, cut in half
1 cup Cherry Tomatoes, sliced in half
Fresh Cilantro, chopped, for garnish