tom kha

Tom Kah soup with cilantro, button mushrooms and Fresno chili

Tom Kha

tbsp cooking oil

tbsp Angkor California Chili Powder

Angkor Lemongrass paste

1.5 tbsp Angkor Thnot sugar*

chichen breast* (¼" strips)

chicken broth

galangal** (1/4" thick)

Makrut lime leaves**

coconut milk

button mushroom (1/4" sliced)

Fresno chili (1/8" sliced)

lime juice

cilantro

onion

Cooking Soup Base

Heat chili powder in oil over low heat; stir until oil turns red. Add 4 tablespoons coconut cream (the top portion of the coconut milk), continue stirring until coconut cream becomes translucent and the mixture is uniform.Add lemongrass paste and sugar; continue cooking until mixture begins to stick together.

Saute and Simmer Meat

Add chicken to the soup base; increase heat to medium and sauté until meat is evenly seared. Add ½ cup of broth, galangal and makrut lime leaves, bring to soft boiled, then reduce heat and simmer for 5-8 minutes until the meat is cooked.  Stir halfway through.

Add Broth and Vegetable

Turn heat on medium-high; add the remainder of broth; cover and bring to rolling boil. Add remaining coconut milk and bring to soft boil. Turn off heat, add Fresno chili and mushroom. Salt to taste.

The Final Steps

Right before serving add lime juice to taste, garnish with cilantro and green onion

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 

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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

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

vegetable stock

kaffir lime leaves

mushrooms

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

Tom Kha Soup is a spicy Vegetarian Thai soup with a lot of exotic flavors. This recipe shows easy substitutes and quick cooking method to make this soup at home.

Tablespoon Coconut Oil

galangal or ginger (grated)

garlic (minced)

lemongrass (or 2 Tablespoons lemongrass paste)

broth

extra firm tofu (diced)

shiitake mushrooms (chopped)

red bell pepper (diced)

13.5 oz. can of full fat coconut milk

Tablespoon coconut sugar (to taste)

lime juice (or Kaffir lime leaves)

Thai chili paste (adjust per spice tolerance)

onions and cilantro

Thai Dry Herb Mix (* See Notes)

Thai Dry Curry Herb Mix (*see Notes)

In a Saucepan or Dutch oven, warm up the coconut oil on medium heat. Add onion, ginger, garlic and lemongrass stalks. Sauté for 3 minutes till onions get browned.

Add water or vegetable broth and let it come to a boil. Simmer it for 3 minutes until the flavors are extracted in the broth. Turn off the heat. Using the slotted spoon or a strainer, remove the onion, ginger, garlic and lemongrass stalks and discard them.

Put the broth back on the stove on medium heat. Add tofu cubes, mushrooms and bell peppers. Stir well. Cover the pot with lid and let them cook for 5 minutes until mushrooms are tender.

Add coconut milk, Thai Chili paste, soy sauce and sweetener. Mix well. Let the soup come to a gentle boil. Turn off the heat. Add in lime juice. Adjust the seasoning, salt and pepper. Delicious vegan tom kha with tofu and vegetables is ready !

Ladle the soup in the bowl. Garnish with lime wedges, green onions, and cilantro. Serve warm and enjoy !

Stove Top Instructions

Press Sauté and add oil to the instant pot insert. Once it displays hot, add onion, ginger, garlic and lemongrass stalks. Sauté for 3 minutes till onions get browned. Cancel Sauté Function. Add water or vegetable broth, tofu cubes, mushrooms and bell peppers. Stir well.

Pressure cook on high for 3 minute. After it&#39;s done cooking, wait for 5 minutes and then do a quick release. Carefully open the lid and then add coconut milk, Thai Chili paste, soy sauce and sweetener. Mix well.

Press the sauté function and allow the soup to simmer for 2-3 minutes. Adjust the seasoning, salt and pepper. Delicious vegan tom kha with tofu and vegetables is ready. Serve and Enjoy !

How to Make Instant Pot Tom Kha Soup?

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

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!

Simmering a pot of Tom Kha Soup is a family tradition in my house. This coconut-infused masterpiece boasts a harmonious blend of lemongrass, galangal, and curry paste, creating a sensory journey that transcends borders. From the aromatic dance of shallots to the citrusy notes of lemongrass, each ingredient plays a crucial role in forming the ultimate Thai comfort food bowl!

Fast Tom Kha Soup

canola oil (vegetable oil, or olive oil)

shallots ((or red onion) thinly sliced)

grated galangal (or 2 teaspoons regular ginger)

vegan red curry paste

cilantro (chopped)

makrut lime leaves (roughly chopped)

bird’s eye chilies (thinly sliced)

unsalted vegetable stock

carrot (thinly sliced)

Fresno chili (sliced, seeds and stem discarded)

400 ml. coconut milk (canned)

vegan fish sauce

sugar (or coconut sugar, or brown sugar)

salt (or

Chili oil

coconut milk (optional)

Heat oil in a large pot over medium-high heat. After 90 seconds, when the oil is hot, sauté thinly sliced shallots for about 4 minutes until fragrant and softened.

Add grated galangal (or regular ginger), red curry paste (or tom yum paste), chopped cilantro, bruised lemongrass sections, makrut lime leaves, and bird’s eye chilies. Sauté until the curry paste darkens and the herbs become fragrant.

Pour in unsalted vegetable stock, add sliced carrot and Fresno chili slices, and bring the mixture to a boil over high heat.

Once the soup is boiling, stir in canned coconut milk, vegan fish sauce, palm sugar (or coconut sugar, or brown sugar), lime juice, and salt. Mix until well combined.

Serve the Tom Kha soup hot, garnished with fresh cilantro, lime slices, a drizzle of chili oil, and a drizzle of additional coconut milk.

Spicy, sweet, sour and umami, my vegan, vegetarian Tom Kha recipe is a sure dinner winner. This Thai Coconut Soup is packed with vegetables and mushrooms for a heathy, delicious meal paired with rice noodles or steamed rice.

Tom Kha Soup (Thai Coconut Soup)

coconut oil oil

shallots

carrots

⅓ cup chopped capsicum ((green bell pepper))

cauliflower florets

baby corn

lemongrass stalks (or 2 lemongrass stalks)

chilies

water (or Vegetable Stock)

sea salt (or regular salt, add as required)

tomatoes

soy sauce ((naturally brewed)

sugar coconut sugar

tbsp shiitake mushroom powder

Coconut Milk (Thick)

lemon juice

coriander leaves

Heat oil in a pan. Add sliced shallots or onions finely chopped garlic.

Saute for two minutes on low to low-medium heat.

Add the chopped veggies and sliced mushrooms. You can add your choice of mix veggies to the soup.

Mix well and saute for 2 to 3 minutes.

Add water. You can also add homemade vegetable stock.

Sautéing Veggies

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