Recipe: Yummy Tom Kha (Spicy Thai Coconut Chicken Soup)

Tom Kha (Spicy Thai Coconut Chicken Soup). Buy Groceries at Amazon & Save. Tom kha gai, or Thai coconut chicken soup, is a spicy and sour hot soup made with coconut milk. The heat comes from chili-garlic sauce, and the sour from the lime juice.

This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best tom kha gai recipe I've ever made or tried. You can cook Tom Kha (Spicy Thai Coconut Chicken Soup) using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tom Kha (Spicy Thai Coconut Chicken Soup)

1. You need 2 tsp of Canola oil.
2. Prepare 1 cup of Sliced Mushrooms.
3. Prepare 1/2 cup of Chopped Red Bell Pepper.
4. Prepare 4 tsp of Minced Peeled Fresh Ginger.
5. Prepare 4 clove of Garlic, Minced.
6. You need 1 of 3-inch Stalk Lemongrass, Halved Lengthwise.
7. Prepare 2 tsp of Sambel Oelek (ground fresh chile paste).
8. Prepare 3 cup of Chicken Stock.
9. Prepare 1 1/4 cup of Coconut Milk.
10. Prepare 4 tsp of Fish Sauce.
11. Prepare 1 tbsp of Sugar.
12. Prepare 2 cup of Shredded Cooked Chicken Breast (about 8 ounces).
13. Prepare 1/2 cup of Green Onion Strips.
14. It's 3 tbsp of Chopped Fresh Cilantro.
15. Prepare 2 tbsp of Fresh Lime Juice.

The coconut milk is plenty sweet enough, but if you like it a little sweeter, feel free to add a sugar substitute like Swerve. A little goes a long way, though! Keto Thai Coconut Chicken soup is perfect for the cool weather, especially when you're wanting a little something different than your typical chicken soup. Tom Kha soup is made using less chili and features coconut milk to make a creamy mildly spiced and fragrant soup.

Tom Kha (Spicy Thai Coconut Chicken Soup) instructions

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat..
2. Add mushrooms, bell pepper, ginger, garlic, and lemongrass; cook 3 minutes, stirring occasionally..
3. Add chile paste; cook 1 minute..
4. Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer..
5. Reduce heat to low; simmer for 10 minutes..
6. Add chicken to pan; cook 1 minute or until thoroughly heated..
7. Discard lemongrass. Top with onions, cilantro, and juice..

Tom Yum contains more chili and aromatic herbs which makes for a hot and sour soup. Both these soups are 'thinner' style soups meaning the consistency of the soup is watery rather than 'thick and hearty' like our delicious. Personally, I prefer Tom Kha soup just because the coconut milk works to balance the heat added by the spices creating a well-rounded flavor profile. Another great Thai recipe that uses coconut milk is my Slow Cooker Thai Chicken Soup Recipe! How to make tom kha soup vegetarian.

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