Thai Coconut Curry Soup
Aromatic spiced soup with coconut milk and tender vegetables
Ingredients
Instructions
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Prepare the broth baseIn a large pot, combine the coconut milk and chicken broth. Add the lemongrass, galangal or ginger, and kaffir lime leaves. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse the flavors.
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Add the curry pasteWhisk in the red curry paste until fully dissolved. Allow to simmer for 2-3 minutes until fragrant, stirring occasionally to prevent the coconut milk from separating.
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Cook the chicken and mushroomsAdd the sliced chicken and mushrooms to the pot. Simmer gently for 8-10 minutes, or until the chicken is fully cooked and the mushrooms are tender.
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Season the soupStir in the fish sauce, brown sugar, and lime juice. Taste and adjust the seasonings as needed - add more fish sauce for saltiness, sugar for sweetness, or lime juice for sourness to achieve the perfect balance of flavors.
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Add final touchesAdd the sliced Thai chilies if using. Simmer for another 2 minutes to meld all the flavors together. Remove from heat and discard the lemongrass pieces, galangal slices, and lime leaves if desired (or warn diners not to eat them).
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Serve and garnishLadle the hot soup into bowls. Garnish generously with fresh cilantro leaves and sliced green onions. Serve immediately with additional lime wedges on the side for those who prefer a more sour flavor.
Nutritional Information
420
Calories
per serving
28
Protein
g per serving
12
Carbohydrates
g per serving
32
Total Fat
g per serving
24
Saturated Fat
g per serving
2
Fiber
g per serving
6
Sugar
g per serving
980
Sodium
mg per serving
15
Vitamin C
% daily value
12
Iron
% daily value
Thai Coconut Curry Soup is Also Known As
Tom Kha Gai, Thai Chicken Coconut Soup, Coconut Galangal Soup, Tom Kha or Thai Galangal Soup
