Tom Kha Gai - Thai Coconut Soup
December 13, 2022 • 0 comments
Thai coconut soup is tangy, sweet, aromatic, spicy and full of complex flavors. It's perfect for the cold weather!
In this recipe, bone broth is used instead of chicken stock for added nutrition and coconut aminos instead of added sugar.
This recipe is low carb, sugar free, Whole30 and Keto friendly.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2 breasts, cubed) Boneless Skinless Chicken Breasts
- (4 cups) 1 quart - Chicken Bone Broth
- (2 cups) Coconut Milk -Unsweetened
- (3 cups) 1 pint - 100% A2/A2 Guernsey Heavy Cream
- (1 Tbsp) 1 quart - A2/A2 Ghee (Glass)
- (1 Tbsp) Coconut Aminos
- (1/2 small onion, sliced) 1lb - Yellow Onions
- (2 cloves, chopped) 8oz - White Garlic
- (1-3 Tbsp (see notes)) Lemongrass Paste
- (1/2 jalapeño or 2 Thai chiles, halved) Red Jalepeno or Thai Chiles
- (2-3 tsp) Thai Curry Paste
- (1-2 Tbsp) Fish Sauce
- (8oz) 8oz - White Mushrooms
- (2-3 Tbsp) Fresh Lime Juice
- (3-4" piece, grated) 8oz - Ginger
- (to taste) Fine Celtic Sea Salt, 8oz
- (chopped, for garnish) Fresh Cilantro
- (thinly sliced, for garnish) Green Onion
Directions
- In a medium sized pot, heat the ghee over medium heat.
- Add the onion, garlic, jalepeno or Thai chiles, ginger or galangal, lemongrass, and red curry paste. Cook, stirring frequently, for about 5 minutes, or until onions are softened.
- Add the chicken bone broth and bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes to allow all the flavors to incorporate.
- After 30-mins, with a slotted spoon, remove the fresh lemongrass (if using), and discard.
- Add in the chicken breast pieces, coconut milk, heavy cream and mushrooms. Simmer until chicken breast pieces are just cooked through.
- Add fish sauce, coconut aminos, and lime juice. Cook for 2-3 minutes.
- Serve hot and enjoy! Garnish with sliced green onions and cilantro.
Notes/Tips
- Galangal can be used instead of ginger.
- If you love coconut, replace the heavy cream with more coconut milk.
- If using lemongrass paste, add in one Tbsp at a time until you reach desired taste. The taste varies from each batch and different brands.
- Using fresh lemongrass instead? Add 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces.
- Looking to add some extra heat or color? Add more Thai curry paste.
- Adjust ingredients to your liking.
- This can also be served over noodles or rice or enjoyed as is.
