Thai Coconut Soup, traditionally known as Tom Kha Gai, is a quintessential dish in Thai cuisine, celebrated for its harmonious blend of creamy coconut milk, aromatic herbs, and vibrant spices. This soup typically features a base of coconut milk infused with galangal, lemongrass, and kaffir lime leaves, creating a fragrant and tantalizing aroma. Chicken, mushrooms, and a variety of vegetables are often added, making it a hearty and nourishing meal. The soup is finished with a splash of lime juice and fish sauce, which introduces a perfect balance of sour and savory notes. Thai Coconut Soup is a beloved comfort food that offers a delightful taste of Thailand’s rich culinary heritage.
Ingredients:
1/2 tablespoon of coconut oil
2 tablespoons of fresh ginger, grated
2 1/2 tablespoons of lemongrass (pressable or fresh)
2.5 teaspoons of Thai red curry paste
6 cups of vegetables
3 tablespoons of low-sodium Tamari or soy sauce
1 tablespoon 100% maple syrup (or sweetener of your choice)
28 ounces of unsweetened coconut milk (two boxes of 14 ounces)
16 ounces of extra firm tofu (pressed, drained and diced)
8 ounces of fresh mushrooms (slice, all varieties)
3 tablespoons of lime juice
1/4 cup of coriander leaves, chopped or torn
2 finely sliced green onions
Directions:
Heat the coconut oil in a large stock or a Dutch oven over medium heat. Add the lemongrass, ginger and garlic, cooking for about a minute, stirring constantly to avoid burning.
Stir in the curry paste and continue stirring for 30 seconds.
Add the vegetable stock, Tamari/soy sauce and maple syrup, boiling over medium-high heat. Then reduce the heat to low, partially cover and simmer to mix the flavors, about 15 minutes.
Stir in coconut milk, tofu and mushrooms. Bring to a boil and cook for 1 minute.
Turn off the heat, stir the lime juice and taste for the seasoning, adding salt if desired.
Serve immediately, garnishing each bowl with coriander and shallots.
Preparation time: 15 minutes | Cooking time: 30 minutes | Total time: 45 minutes
Kcal: 240 kcal | Servings: 10 servings
I don’t see how much vegetable stock. It says 6 cups of vegetables did that mean stock or both?
Apologies for the oversight in the recipe details. The mention of “6 cups of vegetables” refers to the solid vegetable ingredients to be used in the soup. For the vegetable stock, which is a separate component necessary for the soup base, the recipe did not specify an exact amount. Typically, for a soup of this volume and type, you would use between 4 to 6 cups of vegetable stock, depending on how thick or brothy you prefer your soup. If you like a more broth-based soup, lean towards the higher end of that range. Adjust according to your taste and desired consistency.