Thai Coconut Soup (Tom Kha)
Creamy, tangy, and aromatic—this Thai Coconut Soup will transport your taste buds straight to Thailand! 🇹🇭🥥🍤
Recipe:
Ingredients:
1 tablespoon vegetable oil
1-inch piece of fresh ginger, sliced
2 stalks lemongrass, cut into 2-inch pieces and smashed
3-4 kaffir lime leaves, torn into pieces
2-3 cups chicken broth (or vegetable broth)
1 can (14 oz) coconut milk
1 tablespoon Thai red curry paste
1-2 tablespoons fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar
1 cup mushrooms, sliced
1/2 cup red bell pepper, sliced
1/2 cup zucchini, sliced
1/2 pound shrimp, peeled and deveined (or tofu for a vegetarian option)
2 tablespoons lime juice
Fresh cilantro, for garnish
Instructions:
Prepare the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the sliced ginger, lemongrass, and kaffir lime leaves. Sauté for 2-3 minutes until fragrant.
Add the liquids: Pour in the chicken broth and coconut milk. Stir in the Thai red curry paste, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
Cook the vegetables: Add the mushrooms, red bell pepper, and zucchini to the pot. Simmer for about 5 minutes, or until the vegetables are tender.
Cook the shrimp: Add the shrimp to the soup and cook until they turn pink and are cooked through, about 3-4 minutes. If using tofu, simply warm it through in the soup.
Finish the soup: Remove the soup from heat and stir in the lime juice. Taste and adjust seasoning with more fish sauce, lime juice, or sugar if needed.
Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy the comforting flavors of this classic Thai soup!
This Thai Coconut Soup is perfect as a starter or a light main dish, offering a balance of sweet, sour, and spicy flavors that are truly satisfying.