thai coconut soup

An easy, dairy-free, lightened up version of Tom Kha Soup (Thai coconut soup) made with coconut milk, ginger, spices and veggies. Perfect vegetarian weeknight dinner idea!

Easy Tom Kha Soup (Vegetarian Thai Coconut Soup)

extra virgin olive oil

onion

garlic (minced)

mushrooms

carrots

soy sauce (or coconut aminos)

ginger

sugar (or coconut sugar)

cayenne pepper

pepper (or more to taste)

salt

lemon

vegetable stock

full-fat coconut milk ((13.66 oz))

cilantro

green onions (sliced)

Lime wedges

In a dutch oven or large pot, heat olive oil over medium high heat. Add onion, garlic and mushrooms. Sauté for 3-5 minutes.

Add carrots, soy sauce, ginger, sugar, cayenne pepper, salt, pepper, lemon zest, vegetable stock and coconut milk. Bring to a boil then simmer for 15-20 minutes. Taste and adjust seasonings as needed.

Serve with lime wedges, top with cilantro and green onions and enjoy!

https://www.youtube.com/watch?v=Sk6wgaV56ic

An easy, dairy-free, lightened up version of Thai coconut soup (Tom Kha) made with coconut milk, ginger, spices and veggies. Perfect vegetarian weeknight dinner idea!

FULL RECIPE: https://asassyspoon.com/easy-vegetarian-thai-coconut-soup/

Video creds: 
Isabel Orozco | http://isabeleats.com

Music creds:
By The Croft by Joakim Karud https://soundcloud.com/joakimkarud
Music promoted by Audio Library https://youtu.be/tnV_PH26SVU

-------------------------------------------------------------------------------
For more recipes, visit http://asassyspoon.com
Instagram | http://instagram.com/asassyspoon
Pinterest | http://pinterest.com/asassyspoon
Facebook | http://facebook.com/asassyspoon

Easy Vegetarian Thai Coconut Soup (Tom Kha) | A Sassy Spoon

This authentic Instant Pot Thai Coconut Soup with Chicken (Tom Kha Gai) is so easy, yet so flavorful.  Galangal, lemongrass, and lime leaves combined with coconut milk and other spices give this soup a special flavor that&#x27;s the perfect combination of sour, salty, sweet and spicy!  A guaranteed crowd-pleaser.

Instant Pot Thai Coconut Soup (Tom Kha Gai)

galangal

lemongrass

chicken broth (- 1 can)

lime leaves

green onions

chicken

coconut milk (- 1 can (preferably Aroy-D

Tbsp fish sauce (or

tsp lime juice (or

tsp palm sugar ((or brown sugar) to taste)

tsp Nam Prik Pao ((Thai chili jam) to taste)

oyster mushrooms (chopped into 1 inch pieces)

Tbsp cilantro (coarsely chopped)

cilantro leaves (for garnish)

Cut a large enough piece of cheesecloth to accommodate the galangal pieces.  Wrap the galangal in the cheesecloth and tie with a piece of kitchen twine. *

Trim the lemongrass: cut off the bottoms and tough green part on top.  You&#x27;ll be left with approximately 6 to 8-inch piece.  Pound the stalks with a meat mallet, rolling pin, or a can of food.

Add chicken broth, galangal, lemongrass, lime leaves, green onions (white parts) and chicken to the Instant Pot inner pot.

Close the lid and pressure cook on High Pressure for 4 minutes. Do a natural pressure release (NPR) or a quick release (QR).   [Read More: The Different Pressure Release Methods]

Open the lid and stir in the coconut milk.

Add fish sauce, lime juice, and palm or brown sugar.  Start with less than the recommended quantity and taste as you go, adding more as needed. **

Stir in the Thai chili paste.  Start with half the recommended quantity and add more as needed.

Stir in the mushrooms.

Select Saute mode and cook the soup for a couple of minutes, until mushrooms and cooked and soup is heated through.

Taste and adjust seasonings.

Stir in chopped cilantro and green onions (green parts).

Garnish each serving with whole cilantro leaves.

https://embed.mediavine.com/videos/pfaravh7wyhblkzrfx8r

This authentic Instant Pot Thai Coconut Soup with Chicken (Tom Kha Gai) is so easy, yet so flavorful.  Galangal, lemongrass, and lime leaves combined with coconut milk and other spices give this soup a special flavor that's the perfect combination of sour, salty, sweet and spicy!

Instant Pot Thai Coconut Soup | Gai Yang

The word &#x27;Kha&#x27; in Thai means galangal and it is that root spice that gives this soup its authentic flavor. You might see a number of high profile websites touting this soup made with ginger. Well it ain&#x27;t the same thing folks. This recipe is the real thing!

Easy and Authentic Tom Kha Gai Recipe (Thai Coconut Chicken Soup)

Chicken Thigh Bones

Water

stem Galangal (Crushed)

stem Lemongrass (Crushed)

Chicken Thighs

Coconut Milk

Shallots (Crushed - Boil with chicken)

Straw Mushrooms (Cut in Triangle)

Lime

tbsp Tamarind Paste

tbsp Fish Sauce

Galangal

Lemongrass

Kaffir Lime Leaves

Chilies

stem Thai parsley

Wash the chicken and remove the bone. Cut the meat into bite-sized chunks. Set aside

Boil water, add chicken bones you just cut out, crushed galangal and lemongrass in a saucepan. Bring to a simmer and allow to simmer while you prepare the remaining ingredients. Time not critical.

Roast the chili and crush them in a mortar. Peel the shallots, slice the galangal and lemongrass. Set aside

Add chicken and shallots into the soup. Leave it until chicken almost cooked then add galangal and lemongrass. Cook for a minute or two then add 2 cups coconut milk and kaffir lime leaves de-veined and torn into quarters. Stir around.

Season with tamarind paste, fish sauce, lime juice, crushed roasted chili, then give a little stir and finally add chopped thai parsley just before serving. Done. Turn the heat off.

Serve with jasmine rice

Method

https://www.youtube.com/watch?v=WS68BltrzOQ

This quick and easy authentic tom kha gai or Thai Coconut Chicken Soup is delicious and easy and quick to make.  Find the easy print recipe at https://www.tourjung.com/tom-kha-gai.

Although made with chicken you can equally well use pork or shrimp though shrimp needs less cooking and should be added about 3 minutes before the soup is done. 

Check out the post for more detailed instructions 

GET A CLOSER LOOK AT THE MAIN EQUIPMENT OR INGREDIENTS: https://kit.co/tastythai 

CONNECT WITH ME AT: 
Facebook - https://www.facebook.com/Tastythaieats/ 
Twitter - https://twitter.com/tastythaieats/ 
Instagram - https://www.instagram.com/tastythaieats/ 
Pinterest - https://www.pinterest.com/tastythaieats/ 
Yummly - https://www.yummly.com/page/thaifoodtravel

I really hope you give my recipe a try and look forward to reading your comments.

Authentic Tom Kha Gai Recipe - Easy Thai Chcken with Coconut Soup or Tom Kha Gai Soup

Thai Coconut  Soup, known as Tom Kha Kai or Tom Kha Gai, is a hearty, savory and sweet soup. This famous tom kha soup is creamy and rich, has coconut milk as a base with chicken and mushrooms, and is more like a curry.

Thai Coconut Soup ( Tom Kha )

Boneless Chicken Breast

Shallots

Garlic (minced)

Cilantro/Coriander root (minced)

Bird-eye Chilli (slit lengthwise (optional))

Galangal (Sliced)

Lemongrass (only the white part)

Chicken Stock

400 ml Coconut Milk

Button Mushroom (sliced)

Carrot (sliced round)

Red Bell Pepper (cut)

Brown Sugar

Fish Oil

Cut boneless chicken breast to thin slices against the grain (Check video on how to cut).

In a soup pot or dutch oven heat oil.

Add finely chopped shallots, minced garlic, birds eye chilli if using and minced cilantro stems. Saute for a minute until aromatic.

Add galangal and lemongrass. Add stock, coconut milk. Let it come to a single boil.

Then add sliced carrot, mushroom, bell pepper and chicken. Season it with salt and brown sugar.

Cover and let it cook on low heat for 6-7 minutes.

Switch off the flame. Add fish sauce and fresh basil.

Serve with a garnish of fried shallot, lemon wedges and fresh cilantro.

https://content.jwplatform.com/videos/4KiRV47f.mp4

Thai Coconut Soup.mov

Delicious Thai Coconut Soup with tofu and seasonal vegetables to serve as an appetizer or main dish.

Vegan Tom Kha Soup

10-15 Bird's eye chillis

coconut oil (or other vegetable oil)

carrot

shallot

garlic

soy sauce (or vegan fish sauce)

red chili paste (or 1 1/2 tablespoon store-bought red curry paste)

2-3- inch galangal

kaffir lime leaves

250 g firm tofu

palm sugar

soy sauce (or tamari for gluten-free option)

400 ml coconut milk (canned)

lime

Using gloves, cut the red chills, remove the seeds and roughly chop them.

Roughly chop the carrot, shallot and garlic. Heat some coconut oil in a pan and add the ingredients. Once they start to brown, transfer to a blender jug, add soy sauce and blend until you have a smooth paste.

Red Chilli Paste

Chop the galangal in 3 or 4 big chunks and the lemongrass stalks in two.

Using a big pot, briefly stirfry the red chili paste with the galangal and the lemongrass stalks.

Pour the vegetable stock into the pot and add the kaffir lime leaves, mushrooms, tofu, and sugar. Bring to a simmer and leave simmering for 10-15 minutes.

Add the coconut milk and soy sauce. Stir for 2 minutes making sure it doesn&#39;t get to a boiling point as it could curdle, and remove from the heat.

Serve with chopped cilantro and a splash of freshly squeezed lime.

Tom Kha Soup

This quick and easy, creamy tom kha gai soup is PACKED with flavor and has a wonderful balance of spicy, sweet, salty, and sour.

Easy Tom Kha Gai Soup (Thai Coconut Chicken Soup)

broth

coconut milk ((or coconut cream, 400 milliliters))

fish sauce

lime juice ((Approx. 2-3 limes))

sugar

kaffir lime leaves ((*See note 1 for substitution))

galangal ((*See note 2 for substitution))

2-3 bird's eye chili

chicken breast ((thinly sliced))

soy sauce

water

corn starch

onion ((or 3 large shallots, finely diced, approx 1/4 cup))

button mushrooms ((any type of mushroom will work))

baby tomatoes ((any type of tomato will work))

snow peas ((tips removed, thinly sliced))

red peppers (thinly sliced)

Smash 4 cloves of garlic with the side of your knife and peel the skin off. Keep the garlic whole and set them aside.

Wash 10 kaffir lime leaves and rip them in half and set them aside.

Cut off the top 2-3 inches of the lemongrass (it&#39;s too dry to use) and discard it. Then take the back of your knife or a rolling pin and hit the lemongrass with it to bruise it and crack it open, focus on hitting the base of the lemongrass. Set them aside.

Remove the green stem of 2-3 Thai chilies and finely chop them and set them aside.

Slice the galangal into 7 slices or small pieces. Galangal is very tough to cut, so please be careful when cutting it and use a rocking motion with your knife slowly to cut through it.

Prepare Aromatics for the Soup

Set the stove to medium-high heat.

Add the 3 cups of broth, kaffir lime leaves, lemongrass, garlic, Thai chilies, and galangal into a small pot and bring the broth up to a boil.

Once the broth starts boiling, reduce the heat to low and simmer it gently for 15 minutes with no lid.

Making the Broth

While the broth is simmering, prepare the vegetables by thinly slicing ¼ cup of red peppers, ¼ cup of onions (or shallots), ¼ cup of mushrooms, and ¼ cup of snow peas.

Cut ½ cup of tomatoes. If you are using a large tomato, cut them into small wedges. If you are using baby tomatoes, slice them in half length-wise and set them aside.

Cut the limes in half and squeeze out the juice into a small bowl until you get ¼ cup of lime juice. Set it aside.

Prepare the Vegetables

Thinly slice 1 chicken breast against the grain and place it in a bowl.

Add 1 teaspoon of water, 1 teaspoon of soy sauce, 1 teaspoon of corn starch, and 1 teaspoon of oil into the bowl with the sliced chicken and mix well. Set it aside for later.

Marinate the Chicken

Once the soup has finished simmering, scoop out the aromatics from the soup with a small strainer and discard them. You should be able to see it clearly since there is no coconut cream in it yet.

Add in the onions (or shallots) and sliced chicken and stir it to separate the chicken into individual pieces and cook it for 3-4 minutes or until the chicken is cooked through.

Stir in the coconut milk and let the soup simmer for 1 minute. Avoid boiling the soup, this will prevent the coconut cream from foaming and curdling.

Add in the vegetables and cook them for about 1-2 minutes and then turn off the heat

Mix in 2 tablespoons of fish sauce, ¼ cup of lime juice, and 4½ teaspoons of sugar, and do a taste test. It should be balanced with salty, sour, and sweet flavors. If it is not, adjust it to your liking.

Garnish with cilantro or Thai basil and enjoy!

Putting Everything Together

Get ready to experience a burst of authentic Thai flavors with this authentic Thai Tom Kha Gai (chicken coconut soup). This easy recipe combines tender pieces of chicken, creamy coconut milk, stock, and a medley of aromatic Thai ingredients, creating a harmonious balance of sweet, savory, and creamy flavors.

Authentic Thai Tom Kha Gai (Chicken Coconut Soup)

chicken stock

kaffir lime leaves.

chicken,

fish sauce. Adjust as needed as each brand of fish sauce

(13.5 ounces) of coconut milk

lime juice

cilantro stems and leafy parts chopped

2 fresh Thai chili pepper (optional)

In a large saucepan or Dutch oven on medium heat, add stock, galangal, lemongrass, and kaffir lime leaves. Bring to a gentle boil. (You are making a quick stock here for the soup base.)

Add chicken and mushroom. Lower heat to medium-high. Cook until the chicken is done (anywhere from 7-8 minutes, depending on your stovetop).

Add the entire can of coconut milk (I used Aroy-D for this recipe). Stir together and cook for 2-3 minutes.

Add the cilantro stems and fish sauce, stir, and cook for two more minutes. Taste and adjust the flavors with more fish sauce, lime juice, or sugar. Turn the heat off and serve.

Add lime juice and Thai chilis (if using) and stir in one last time. Turn the heat off and remove the saucepan from the stovetop.

Let cool for a few minutes and portion out in soup bowls for serving.  That's it! Simple, easy, healthy, creamy, light, and super delicious!

Delicious!  I added a little less fish sauce because I just wasn’t sure how my kids would do with that flavor.  I plan to slightly increase each time I make it until I reach the recommended amount (or my children refuse to eat it?).  I also made this for another family who told me they loved the soup.  Can’t wait to try other recipes!

Flavorful and aromatic! I love that it’s lighter than Tom Yum on days when I don’t want spicy. Yum!

Recipe video above. This amazing quick &amp; easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.

Thai Coconut Soup

vegetable oil

prawns/shrimp (, peeled and deveined (Note 1))

Top 9 thai coconut soup recipes from across the web

The most viewed thai coconut soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Tom Kha Soup (Vegetarian Thai ...

Instant Pot Thai Coconut Soup (Tom ...

Easy and Authentic Tom Kha Gai Reci...

Thai Coconut Soup ( Tom Kha )

Vegan Tom Kha Soup

Easy Tom Kha Gai Soup (Thai Coconut...

Authentic Thai Tom Kha Gai (Chicken...

Authentic Thai Tom Kha Gai (Chicken...

Thai Coconut Soup

Top 9 thai coconut soup recipes from across the web

The most viewed thai coconut soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Tom Kha Soup (Vegetarian Thai ...

Instant Pot Thai Coconut Soup (Tom ...

Easy and Authentic Tom Kha Gai Reci...

Thai Coconut Soup ( Tom Kha )

Vegan Tom Kha Soup

Easy Tom Kha Gai Soup (Thai Coconut...

Authentic Thai Tom Kha Gai (Chicken...

Authentic Thai Tom Kha Gai (Chicken...

Thai Coconut Soup

The most viewed thai coconut soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine