Tom Kha Soup (Thai Chicken and Coconut Soup)
Ingredients
- 1 1/2 pounds chicken breast
- Juice of one lime, divided
- 1 tablespoon fish sauce
- Salt, to taste
- 1 tablespoon coconut, or vegetable oil
- 2 cloves garlic
- 2 tablespoons grated ginger, or a 5-inch piece of galangal root, sliced into 4 or 5 rounds
- 1 stalk lemon grass, cut into 2-inch pieces, sliced in half and crushed with the side of a knife (or 1 tablespoon of the jarred sliced variety)
- 1 tablespoon red curry paste, or Thai chili paste - Nam Prik Pao, or to taste
- 4 cups chicken broth
- 1 tablespoon brown sugar
- 1 14-ounce can full-fat coconut milk
- 2 lime leaves, or 1 tablespoon of the jarred sliced variety
- Fresh cilantro for garnishing
Instructions
- Combine the chicken breasts with the juice of half a lime, the fish sauce and a pinch of salt in a bowl. Reserve.
- In a large pot (or dutch oven), heat the coconut oil, over medium heat, and, once melted and shimmering, add the garlic and ginger, cooking until softened and fragrant. Add the lemon grass and curry paste and cook for about a minute to release the fragrances. If using galangal root, you can add it now.
- Add the chicken broth, brown sugar, coconut milk and lime leaves. Bring to a low boil, add the chicken and lower the heat to a simmer. Simmer for 15-20 minutes or until the chicken is tender.
- Shred the chicken and return it to the soup. Remove the soup from the heat and discard the lime leaves, lemongrass (if using fresh) and galangal root. Taste for seasoning and adjust salt if necessary.
- Squeeze the remaining half lime, ladle the soup into bowls and garnish with cilantro.
- Serve with lime wedges and steamed white or jasmine rice.
Notes
This soup is not too spicy, but if you want to go even milder, you can use less curry paste. You can also substitute 1-2 cups of chicken broth for another can of coconut milk. That will also make it lighter in color and creamier!