Tom Kha Soup

Course Dinner

Cuisine Thai

Keyword tom kha gai, tom kha kai soup, tom kha soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 243kcal

1 tbsp oil
1 small onion thinly sliced
3 garlic cloves sliced
1 inch (2cm) fresh ginger sliced
1-2 thai chillies chopped (the amount will depend on how spicy you want the soup to be)
1 lemongrass stalk chopped
1 tbsp red curry paste
4 cups chicken broth/chicken stock
2 tsp salt
28 oz (800g) coconut milk 2 cans
1 lb (500g) chicken breasts
1-2 tsp sugar
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp soy sauce

In a large Dutch oven or pot set over medium heat, heat the oil then cool the onion, garlic, ginger, chillies and the finely chopped lemongrass stalks for a few minutes until the mixture is softened and aromatic.
Stir in the curry paste and allow to cook for another minute then pour in the chicken broth and season with salt.
Allow to come to a boil then reduce the heat to medium-low.
Add the chicken breasts and allow to poach for 10 minutes or until cooked through and tender.
Remove the chicken from the broth then strain out the aromatics and discard.
Stir in the coconut milk, sliced mushrooms and season with sugar, fish sauce, lime juice and soy sauce.
Allow to simmer for 5 minutes then stir in the shredded chicken and cook for another 2-3 minutes.
Taste and adjust the seasoning of the soup as necessary by adding more of the sugar, fish sauce, lime juice or soy sauce.
Serve in bowls and garnish with sliced green onions and fresh cilantro/coriander leaves with extra lime wedges.