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Thai Coconut Soup (Tom Kha Gai)

Equipment

  • (1) one-gallon soup pot

Ingredients

  • 2 tablespoons neutral oil (such as safflower or canola)
  • 1 medium onion, cut into ⅛ inch slices
  • 4 cloves garlic, chopped
  • 1 jalapeno chili pepper
  • ¾ inch ginger, cut into three ¼ inch slices
  • 1 stalk lemongrass
  • 2 teaspoons red (or green) Thai curry paste
  • 4 cups chicken broth
  • 4 cups coconut milk
  • 2 medium chicken breasts, cut into bite sized pieces, OR
  • ½ pound firm tofu, cut into bite sized pieces, OR
  • ½ pound shrimp, peeled and deveined
  • ½ pound mixed mushrooms (including shitake), cut into bite sized pieces
  • 1 tablespoon raw sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • ¼ cup cilantro, chopped
  • 4 scallions, cut into ¼" slices

Instructions

Prepare ingredients

  • Cut stem end off chili pepper, cut pepper in half lengthwise, remove seeds, and cut flesh into ⅛" slices.
  • Pound lemongrass stalk and cut into 2-inch pieces.

Cook soup

  • Heat oil in pot over medium heat.
  • When oil is hot, but before it begins to smoke, add onion, garlic, chili, ginger, lemongrass, and curry paste.
  • Cook 5 minutes.
  • Add chicken broth.
  • Simmer 30 minutes, uncovered.
  • Strain out aromatics.
  • Return liquid to pot. Add coconut milk; chicken, shrimp, or tofu; and mushrooms.
  • If using chicken or shrimp, simmer until chicken or shrimp is cooked. If using mushrooms, simmer approx. 5 minutes.
  • Add fish sauce, lime juice, and sugar.
  • Simmer for 5 more minutes.
  • Remove from heat.
  • Garnish with green onions and cilantro.