Tom Kha Soup Recipe: A Comforting Thai Classic
Tom Kha, also known as Thai coconut soup, is a beloved dish that perfectly balances creamy coconut milk, zesty lime, mushrooms, and the subtle heat of chili. This versatile soup is both comforting and refreshing, making it a favorite in Thai cuisine. Whether you’re new to Thai cooking or a seasoned home chef, this recipe will guide you through creating a delicious bowl of Tom Kha in your own kitchen.
Tom Kha Soup Recipe: A Comforting Thai Classic
Tom Kha soup is a delightful fusion of creamy, tangy, and spicy flavors that transports you straight to Thailand. Its versatility allows you to customize the ingredients to suit your preferences or dietary needs. With its vibrant taste and soothing qualities, this dish is perfect for a cozy meal or to impress guests with a taste of authentic Thai cuisine. Enjoy your homemade Tom Kha, and savor the harmony of flavors in every spoonful!
Ingredients
- 1 litre chicken or vegetable stock (4 cups)
- 1 can coconut milk (13.5 oz)
- 200 g mushrooms (2 cups)
- 200 g protein of choice (chicken, shrimp, tofu, or mixed vegetables) (2 cups)
- 2 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1 tbsp lime juice
- 1 tsp sugar (optional, to balance flavors)
- 1 tbsp red curry paste
- Sliced green onions, for garnish
- 1 medium chili, chopped (optional)
Instructions
- In a large pot, bring the chicken or vegetable stock to a gentle boil. Pour in the coconut milk, red curry paste and stir gently. Add the sliced mushrooms and let them cook for 3-4 minutes.
- Add your choice of protein (chicken, shrimp, tofu, or vegetables) and cook until the protein is fully cooked through (3-5 minutes for shrimp, 5-7 minutes for chicken or tofu).
- Stir in the fish sauce or soy sauce, lime juice, and sugar (if using). Taste the soup and adjust seasoning as needed, adding more fish sauce or lime juice for saltiness and tanginess.
- Stir in the sliced chilies for spice. If you prefer a milder soup, add fewer chilies or leave them out entirely.
- Ladle the soup into bowls and garnish with fresh green onions. Serve hot, alongside steamed rice if desired.