Is there anything more comforting than a warm bowl of Thai Tom Kha soup on a chilly day? The creamy coconut milk and aromatic herbs create a flavor combination that’s hard to resist. Whether you prefer the classic chicken version or a vegan option with tofu, each spoonful is a treat. Ready to discover some nourishing recipes that pack both flavor and comfort? Let’s start this delicious journey together.
Classic Chicken Tom Kha
Tom Kha Gai, or Thai chicken coconut soup, is a beloved dish that combines the richness of coconut milk with the tangy flavor of lime and the aromatic scent of lemongrass. This classic Thai soup is a balance of salty, sweet, spicy, and sour, making it an exotic yet comforting dish.
Originating from Thailand, Tom Kha Gai is enjoyed worldwide for its unique flavors and health benefits, thanks to the fresh herbs and spices used in its preparation.
The term “Tom Kha” refers to the process of boiling “Tom” and the galangal root “Kha,” which is vital in providing the soup’s distinctive taste. Chicken is the protein of choice in this recipe, blending beautifully with the creamy coconut broth. This recipe serves 4-6 people and is perfect as a starter or a main course when served with jasmine rice.
Ingredients (Serves 4-6):
- 1 lb chicken breast or thigh, thinly sliced
- 4 cups chicken broth
- 2 cups coconut milk
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 5 slices galangal root
- 5-6 kaffir lime leaves, torn
- 2-3 Thai bird’s eye chilies, smashed
- 200g mushrooms, halved or quartered
- 1 medium onion, sliced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Jasmine rice (optional)
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the chicken broth to a gentle boil over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and bird’s eye chilies. Allow the broth to simmer for about 10 minutes to let the flavors infuse.
- Cook the Chicken: Add the sliced chicken to the pot and cook for about 5-7 minutes, or until the chicken is just cooked through. Stir occasionally to guarantee even cooking.
- Add the Vegetables and Coconut Milk: Introduce the mushrooms and sliced onion to the pot, followed by the coconut milk. Stir well and allow the soup to simmer for another 5 minutes, letting the flavors meld together.
- Season the Soup: Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning if necessary, adding more lime juice or fish sauce to balance the flavors to your preference.
- Finish and Serve: Remove the pot from heat once the soup is well-seasoned and the chicken is cooked through. Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve with lime wedges and jasmine rice on the side, if desired.
Extra Tips:
For an authentic flavor, it’s essential to use fresh ingredients like lemongrass, galangal, and kaffir lime leaves. If you can’t find galangal, ginger can be a substitute, although it will alter the flavor slightly.
Adjust the number of chilies according to your heat preference; removing seeds will decrease the spiciness. If you prefer a thicker soup, use more coconut milk or let it simmer a bit longer to reduce.
Always taste and adjust the seasoning before serving to guarantee the perfect balance of flavors. Enjoy your homemade Tom Kha Gai with a side of steamed jasmine rice for a complete meal experience.
Shrimp Tom Kha Delight
Shrimp Tom Kha Delight is a sumptuous Thai soup that combines the rich flavors of coconut milk with the tangy zest of lemongrass and the warmth of galangal. This dish is perfect for those who crave a little spice in their meals but also appreciate the soothing, creamy texture that coconut milk brings.
Traditionally, Tom Kha is made with chicken, but this shrimp version offers a delightful twist, providing a fresh and succulent flavor that pairs beautifully with the aromatic herbs.
This recipe serves 4-6 people, making it an excellent choice for a family dinner or a small gathering. The key to mastering this dish is balancing the flavors of spicy, sour, salty, and sweet, which are the hallmarks of Thai cuisine. With a few fresh ingredients and a little bit of time, you can create a delicious and authentic Thai soup that will surely impress your guests.
Ingredients:
- 1 pound (450g) large shrimp, peeled and deveined
- 4 cups (1 liter) coconut milk
- 2 cups (500ml) chicken or vegetable broth
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 5 slices galangal
- 4 kaffir lime leaves, torn into pieces
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 cup (150g) mushrooms, sliced
- 2-3 Thai bird’s eye chilies, smashed
- 3 tablespoons lime juice
- 1/2 cup (10g) fresh cilantro leaves
- 1/4 cup (25g) green onions, sliced
- Salt to taste
Cooking Instructions:
- Prepare the Aromatics: In a large pot, combine the coconut milk and chicken broth. Add the lemongrass, galangal, and kaffir lime leaves. Bring the mixture to a gentle boil over medium heat. This step allows the flavors of the aromatics to infuse the liquid base of the soup.
- Flavor the Base: Stir in the fish sauce and sugar. Adjust the seasoning as needed, keeping in mind that the fish sauce adds saltiness to the soup. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Add the Main Ingredients: Add the sliced mushrooms and chilies to the pot. Simmer for about 3-5 minutes or until the mushrooms are tender. Then, add the shrimp and cook until they turn pink and are cooked through, which should take another 3 minutes.
- Final Touches: Remove the pot from heat and stir in the lime juice. Taste the soup and adjust the seasoning with more lime juice or salt if necessary. This step guarantees the soup has a balanced flavor profile.
- Garnish and Serve: Sprinkle fresh cilantro leaves and sliced green onions over the soup before serving. This adds a burst of freshness and color to your dish.
Extra Tips:
For the best flavor, use fresh ingredients whenever possible. If fresh galangal and lemongrass are unavailable, dried or powdered versions can be used as substitutes, though fresh ingredients offer a more authentic taste.
Adjust the number of chilies based on your spice preference; Thai bird’s eye chilies can be quite spicy. Always taste the soup before serving to guarantee the balance of flavors is to your liking.
Serve the soup hot, as it tends to thicken and lose its vibrancy when it cools. Enjoy your Shrimp Tom Kha Delight with a side of jasmine rice or on its own as a heartwarming, flavorful dish.
Vegan Tom Kha With Tofu
The beauty of this dish lies in its balance of sweet, sour, and spicy flavors, making it a comforting choice for any occasion. Whether served as a starter or a main dish, Vegan Tom Kha With Tofu provides a warming, fragrant experience that tantalizes the taste buds.
It’s an easy recipe to prepare, requiring minimal effort for a delicious payoff, making it ideal for both seasoned cooks and beginners.
Ingredients for 4-6 servings:
- 400g of firm tofu, drained and cut into cubes
- 2 cups of coconut milk
- 2 cups of vegetable broth
- 1 stalk of lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices of fresh galangal
- 4-5 kaffir lime leaves, torn into pieces
- 200g of mushrooms, sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of lime juice
- 1-2 tablespoons of Thai red curry paste
- 2 tablespoons of brown sugar
- 1-2 red chilies, sliced (optional for extra spice)
- Fresh cilantro, for garnish
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Broth: In a large pot, combine the coconut milk and vegetable broth. Add the lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer over medium heat, allowing the flavors to infuse for about 10 minutes.
- Add the Tofu and Mushrooms: Carefully add the cubed tofu and sliced mushrooms to the pot. Continue to simmer for another 5-7 minutes until the mushrooms are tender and the tofu is heated through.
- Season the Soup: Stir in the soy sauce, lime juice, Thai red curry paste, and brown sugar. Taste and adjust the seasoning with salt, pepper, and additional lime juice if needed. For added heat, include the sliced red chilies.
- Final Touches: Allow the soup to simmer for another few minutes to confirm all ingredients are well-combined and flavors are balanced. Remove from heat.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Enjoy your Vegan Tom Kha with a side of jasmine rice or as is.
Extra Tips:
When making Vegan Tom Kha With Tofu, it’s important to let the aromatics like lemongrass and galangal steep in the broth long enough to release their full flavors.
If fresh galangal is unavailable, ginger can be substituted, but the flavor will be slightly different. Be sure to taste and adjust the seasoning according to your preference, as the balance of flavors is key to this dish.
For a richer taste, you can use full-fat coconut milk, which will also give the soup a creamier texture.
Gluten-Free Tom Kha Soup
Tom Kha Soup is a classic Thai dish renowned for its creamy coconut milk base combined with the aromatic flavors of lemongrass, galangal, and kaffir lime leaves. Traditionally, it includes chicken and mushrooms, and it’s a delightful combination of sour, salty, sweet, and spicy flavors.
For those with dietary restrictions, this Gluten-Free Tom Kha Soup provides the same depth of flavor without compromising on taste. It’s perfect for a comforting meal that transports you straight to the heart of Thailand.
Making this soup gluten-free involves careful selection of ingredients, guaranteeing that no gluten-containing products are used. This version of Tom Kha Soup is both delicious and accessible for those avoiding gluten, making it an ideal choice for a diverse crowd.
Serve this soup as a starter or pair it with jasmine rice for a more filling meal. The recipe serves 4-6 people, guaranteeing there’s enough to go around for family or guests.
Ingredients for 4-6 servings:
- 2 cans (13.5 oz each) coconut milk
- 3 cups chicken broth (guarantee it’s gluten-free)
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3 slices galangal or ginger
- 5-6 kaffir lime leaves, torn into pieces
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce (guarantee it’s gluten-free)
- 2 tablespoons lime juice
- 1-2 tablespoons Thai red curry paste (guarantee it’s gluten-free)
- 1 teaspoon sugar
- 1-2 Thai bird’s eye chilies, sliced (optional for heat)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Base: In a large pot, combine the coconut milk and chicken broth over medium heat. Add the lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer to allow the flavors to infuse the liquid for about 5-7 minutes.
- Cook the Chicken: Once the broth is aromatic, add the thinly sliced chicken breast to the pot. Guarantee the chicken pieces are submerged in the liquid and allow them to cook for 5 minutes.
- Add Vegetables and Seasoning: Stir in the mushrooms and continue to simmer until the chicken is cooked through, approximately another 5 minutes. Add the fish sauce, lime juice, Thai red curry paste, and sugar. Taste and adjust the seasoning if necessary.
- Add Heat and Serve: If you desire more heat, add the sliced Thai bird’s eye chilies. Let the soup simmer for an additional 2-3 minutes. Remove the pot from heat and discard the lemongrass and galangal pieces.
- Garnish and Enjoy: Ladle the soup into bowls, garnishing with fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips:
When preparing Gluten-Free Tom Kha Soup, it’s essential to check the labels of all packaged ingredients like fish sauce and curry paste, as they can sometimes contain hidden gluten.
For a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth. Adjust the level of spice by adding more or fewer chilies according to your taste preference.
If you can’t find galangal, ginger can be used as a substitute, but it will slightly alter the traditional flavor. Enjoy experimenting with this delightful dish!
Tom Kha With Mixed Seafood
Tom Kha is a traditional Thai soup that combines the rich, creamy texture of coconut milk with the tangy, spicy flavors of lemongrass, galangal, and kaffir lime leaves. When mixed with an assortment of fresh seafood, this soup transforms into a delightful, aromatic dish that’s both comforting and exotic.
The vibrant colors and unique tastes of Tom Kha with Mixed Seafood make it a perfect addition to any meal, offering a taste of Thailand’s rich culinary heritage right at your dining table.
The combination of seafood adds a depth of flavor that complements the traditional ingredients beautifully. This version of Tom Kha is perfect for those who love the taste of the ocean mingling with the spicy and sour notes typical of Thai cuisine.
The delicate balance of flavors guarantees a rejuvenating yet satisfying dish that can be enjoyed by the whole family. Whether you’re a seafood enthusiast or simply seeking a new take on a classic, this soup won’t disappoint.
Ingredients for 4-6 servings:
- 2 tablespoons vegetable oil
- 4 cups coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 5 slices fresh galangal or ginger
- 6 kaffir lime leaves, torn
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 pound mixed seafood (shrimp, squid, mussels, and fish fillet)
- 8 ounces mushrooms, sliced
- 2-3 Thai chilies, smashed (adjust to taste)
- 1 cup cherry tomatoes, halved
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Base: In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, galangal, and kaffir lime leaves. Stir fry them for about 2 minutes until they release their aroma.
- Simmer the Broth: Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer. Allow it to simmer for about 10 minutes to let the flavors develop.
- Season the Soup: Add the fish sauce, lime juice, and sugar to the pot. Stir well to verify the sugar dissolves and the ingredients are well-mixed.
- Cook the Seafood: Add the mixed seafood into the simmering soup. Cook for about 5-7 minutes or until the seafood is fully cooked and opaque.
- Add Vegetables: Toss in the mushrooms and cherry tomatoes. Cook for another 3-4 minutes until the mushrooms are tender.
- Finish and Serve: Remove the pot from heat. Add the Thai chilies and stir through. Garnish with fresh cilantro and serve with lime wedges on the side.
Extra Tips:
When preparing Tom Kha with Mixed Seafood, you can adjust the level of spiciness by varying the amount of Thai chilies used. If you prefer a milder soup, remove the seeds from the chilies, or use fewer of them.
It’s also important to taste the soup before serving and adjust the seasoning as needed, adding more lime juice or fish sauce to suit your preference.
Finally, for the freshest taste, use a mix of seafood that you enjoy and try to source fresh herbs and spices, as they’ll greatly enhance the dish’s flavor profile.
Spicy Tom Kha With Mushrooms
Tom Kha is a fragrant Thai soup known for its delicate balance of flavors—creamy coconut, zesty lime, and a hint of heat from chili peppers. In this Spicy Tom Kha with Mushrooms recipe, we focus on enhancing the rich, earthy flavors of mushrooms, making it a perfect vegan-friendly dish that’s both satisfying and nourishing.
This dish is ideal for those chilly evenings when you crave something warm, comforting, and full of personality. The mushrooms in this Spicy Tom Kha provide a hearty texture and absorb the delicious flavors of the soup beautifully. The use of fresh herbs and spices guarantees that each spoonful delivers a burst of authentic Thai taste.
Suitable for 4-6 people, this recipe will guide you through creating a homemade Thai classic that will impress both family and friends.
Ingredients for 4-6 servings:
- 1 tablespoon vegetable oil
- 4 cups vegetable broth
- 2 cans (13.5 oz each) coconut milk
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 kaffir lime leaves, torn into pieces
- 2-inch piece of galangal, sliced
- 3 tablespoons Thai red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 3 cups mixed mushrooms (such as shiitake, oyster, and button), sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup lime juice
- 1 tablespoon fish sauce (optional for non-vegan)
- 1-2 fresh red chilies, sliced (adjust for spice preference)
- 1 cup fresh cilantro, chopped
- 1/2 cup green onions, sliced
- Salt to taste
Cooking Instructions:
- Prepare the aromatics: In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, kaffir lime leaves, and galangal. Stir them gently to release their flavors for about 2-3 minutes.
- Create the base: Pour in the vegetable broth and coconut milk. Stir in the Thai red curry paste, soy sauce, and sugar. Bring the soup to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
- Cook the mushrooms: Add the mixed mushrooms and cherry tomatoes to the pot. Continue to simmer until the mushrooms are tender and the tomatoes are soft, approximately 10 minutes.
- Add the final touches: Stir in the lime juice, fish sauce (if using), and sliced red chilies. Taste and adjust the seasoning with salt as needed.
- Finish with herbs: Turn off the heat and add the fresh cilantro and green onions. Stir to combine and let the soup sit for a couple of minutes to allow the herbs to infuse.
- Serve: Ladle the soup into bowls and serve hot. Garnish with additional fresh cilantro, green onions, and chili slices if desired.
Extra Tips:
For the best flavor, use fresh lemongrass and galangal; however, if these are unavailable, dried or powdered versions can be substituted, though they might slightly alter the taste.
Adjust the chili quantity based on your spice tolerance; remember, it’s easier to add more heat than to take it away. For a deeper umami flavor, consider adding a splash of fish sauce if dietary preferences allow.
Finally, this soup is best enjoyed fresh, but it can be stored in the fridge for up to two days and reheated gently to preserve the coconut milk’s creaminess without curdling.
Tom Kha With Zucchini Noodles
Tom Kha soup is a classic Thai dish known for its rich, aromatic, and creamy flavors, featuring a delightful balance of spicy, sour, and sweet notes. Traditionally made with coconut milk, galangal, lemongrass, and lime leaves, this soup is usually served with chicken or shrimp. In this version, we’ve added a healthy twist by incorporating zucchini noodles, making it a lighter and gluten-free option. The zucchini noodles absorb the flavors of the broth beautifully, providing a rejuvenating contrast to the creamy coconut milk base.
This Tom Kha with Zucchini Noodles recipe serves 4-6 people and is perfect for a cozy dinner or a special gathering. The preparation involves creating a fragrant broth with essential Thai ingredients, cooking the protein of your choice, and finishing with zucchini noodles for a nutritious touch. The result is a delicious and fulfilling soup that will transport you to the vibrant streets of Thailand.
Ingredients:
- 2 tablespoons vegetable oil
- 1-inch piece of galangal, sliced
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 cups chicken or vegetable broth
- 2 cups coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 4 kaffir lime leaves, torn
- 2 cups sliced mushrooms
- 1 pound chicken breast or shrimp, sliced or deveined
- 2 zucchinis, spiralized into noodles
- 1-2 Thai bird’s eye chilies, sliced
- Salt to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions:
- Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced galangal and smashed lemongrass, sautéing for about 2 minutes until fragrant. This step helps release the essential oils from the aromatics, infusing the oil with their flavors.
- Make the Broth: Pour in the chicken or vegetable broth and bring it to a boil. Lower the heat to a simmer and add the coconut milk, fish sauce, lime juice, sugar, and torn kaffir lime leaves. Let it simmer gently for about 5-10 minutes, allowing the flavors to meld.
- Cook the Protein and Vegetables: Add the sliced mushrooms to the pot and simmer for another 5 minutes. Then, add the chicken or shrimp and continue cooking until the protein is fully cooked, about 5-7 minutes for chicken or 3-4 minutes for shrimp.
- Add Zucchini Noodles: Stir in the zucchini noodles and sliced chilies. Cook for an additional 2-3 minutes until the noodles are just tender but still firm to the bite.
- Season and Serve: Taste the soup and adjust the seasoning with salt if needed. Remove from heat and discard the galangal, lemongrass, and lime leaves if desired. Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve with lime wedges on the side.
Extra Tips:
When making Tom Kha, it’s important to use fresh ingredients like galangal, lemongrass, and kaffir lime leaves for authentic flavor. If you’re unable to find fresh galangal, ginger can be used as a substitute, though it will slightly alter the taste.
For zucchini noodles, use a spiralizer to create even and consistent noodle shapes, and avoid overcooking them to maintain their texture. Adjust the heat level by varying the number of Thai chilies according to your preference.
Finally, always taste the soup before serving and adjust the seasoning to your liking, balancing the flavors of sour, salty, and sweet.
Tom Kha With Quinoa
Tom Kha with Quinoa is a delightful twist on the traditional Thai coconut soup, offering a nutritious and wholesome meal that’s both comforting and aromatic. This gluten-free version incorporates quinoa, a protein-rich grain that adds a satisfying texture and complements the rich flavors of the soup.
The creamy coconut milk base, infused with fragrant lemongrass, galangal, and kaffir lime leaves, provides a harmonious balance of savory, sweet, and tangy notes, making it a perfect dish to enjoy on a chilly day or to impress guests with its exotic flavors.
This recipe is designed to serve 4-6 people and is a great way to introduce quinoa into your diet while enjoying the classic taste of Tom Kha. The addition of fresh vegetables and tender chicken or tofu makes this a complete and hearty meal.
Whether you’re a longtime fan of Thai cuisine or new to its vibrant flavors, Tom Kha with Quinoa is sure to become a favorite in your household.
Ingredients (Serves 4-6):
- 1 cup quinoa, rinsed
- 4 cups chicken or vegetable broth
- 2 cups coconut milk
- 1 stalk lemongrass, cut into 1-inch pieces and smashed
- 3 slices galangal or ginger
- 3 kaffir lime leaves, torn
- 1-2 tablespoons fish sauce or soy sauce (for vegetarian)
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 cups mixed vegetables (e.g., mushrooms, bell peppers, carrots)
- 1 pound chicken breast, thinly sliced, or tofu for a vegetarian option
- 1-2 Thai bird chilies, sliced (optional, for heat)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions:
- Prepare the Quinoa: Start by cooking the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Let it simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and set aside.
- Create the Soup Base: In a large pot over medium heat, combine the chicken or vegetable broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Season the Soup: Add the fish sauce or soy sauce, lime juice, and brown sugar to the pot, stirring to combine. Taste and adjust the seasoning to your liking, ensuring a balance of salty, sweet, and sour flavors.
- Cook the Vegetables and Protein: Add the mixed vegetables and chicken or tofu to the soup. Simmer for about 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Finalize the Dish: Stir in the cooked quinoa and sliced Thai bird chilies, if using, and let everything heat through for an additional 2-3 minutes. Remove the lemongrass, galangal slices, and kaffir lime leaves before serving.
- Garnish and Serve: Ladle the Tom Kha with Quinoa into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra zing.
Extra Tips: When making Tom Kha with Quinoa, it’s important to adjust the seasoning according to your taste preferences. The balance of salty, sweet, and sour is key to an authentic flavor.
If you prefer a spicier dish, feel free to add more Thai bird chilies. For a creamier texture, use full-fat coconut milk. Additionally, if you’re using tofu, consider pressing it beforehand to remove excess moisture, allowing it to better absorb the flavors of the soup.
Enjoy experimenting with different vegetables to make the dish your own!
Creamy Tom Kha With Cauliflower
Tom Kha is a traditional Thai soup known for its creamy coconut base and fragrant spices. This version, Creamy Tom Kha With Cauliflower, offers a delightful twist by incorporating tender cauliflower florets, which not only enhances the texture but also adds a subtle sweetness to the dish. The soup is a harmonious balance of spicy, sour, and creamy flavors, making it a comforting meal perfect for any time of the year.
It’s an excellent choice for those looking to enjoy a plant-based option without compromising on taste. The key to a flavorful Tom Kha soup lies in the use of fresh ingredients like galangal, lemongrass, and kaffir lime leaves, which infuse the broth with their aromatic qualities.
The addition of mushrooms and cauliflower provides a hearty texture, while the coconut milk guarantees a rich and creamy finish. This recipe serves 4-6 people, making it ideal for family meals or gatherings. Whether you’re new to Thai cuisine or a seasoned enthusiast, this dish is sure to impress with its delightful blend of flavors and textures.
Ingredients:
- 2 cups cauliflower florets
- 1 can (400 ml) coconut milk
- 2 cups vegetable broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 slices galangal
- 3 kaffir lime leaves, torn into pieces
- 200 grams mushrooms, sliced
- 1 medium onion, sliced
- 1-2 red chilies, sliced
- 2 tablespoons fish sauce (or soy sauce for vegan option)
- 2 tablespoons lime juice
- 1 tablespoon sugar
- Fresh coriander leaves for garnish
Cooking Instructions:
- Prepare the Broth: In a large pot, combine the vegetable broth, lemongrass, galangal, and kaffir lime leaves. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to infuse.
- Add Vegetables: After the broth has simmered, add the sliced onion, mushrooms, and cauliflower florets to the pot. Let them cook for about 5-7 minutes, or until the cauliflower is tender but still crisp.
- Incorporate Coconut Milk: Pour the coconut milk into the pot, stirring well to combine with the broth and vegetables. Increase the heat slightly and allow the soup to come back to a gentle simmer.
- Season the Soup: Add the fish sauce (or soy sauce), lime juice, and sugar to the pot. Adjust the seasoning according to your taste preference, adding more lime juice for tanginess or more fish sauce for saltiness.
- Final Touch: Add the sliced red chilies to the pot and let the soup simmer for an additional 3-5 minutes. This will allow the soup to develop a bit of heat. Remove the pot from the heat and discard the lemongrass, galangal, and kaffir lime leaves.
- Serve: Ladle the soup into bowls and garnish with fresh coriander leaves. Serve hot and enjoy!
Extra Tips:
For the best results, use fresh herbs and spices whenever possible, as they greatly enhance the flavor of the soup. If fresh galangal is unavailable, ginger can be used as a substitute, although it will slightly alter the taste.
Adjust the level of spiciness by varying the amount of red chilies according to your preference. Additionally, for a richer flavor, you can use a combination of coconut milk and coconut cream. Finally, allowing the soup to sit for a few hours or overnight will deepen the flavors, making it even more delicious when reheated.
Low-Carb Tom Kha With Coconut Cream
Low-Carb Tom Kha With Coconut Cream is a delightful variation of the classic Thai Tom Kha soup that satisfies even those following a low-carb diet. This recipe uses the rich and creamy consistency of coconut cream instead of coconut milk, which not only adds depth to the dish but also enhances its nutritional value by reducing carbohydrates. The soup is infused with traditional Thai flavors like lemongrass, galangal, and kaffir lime leaves, creating a harmonious blend that’s both comforting and exotic.
Perfect for a family dinner or a cozy meal on a chilly day, this Low-Carb Tom Kha With Coconut Cream serves 4-6 people. The recipe maintains the quintessential balance of spicy, sour, sweet, and savory notes that Thai cuisine is known for, while guaranteeing that each spoonful is velvety and indulgent. With the addition of tender chicken and mushrooms, this dish isn’t only delicious but also filling and satisfying, making it a perfect choice for anyone looking to enjoy a hearty, yet low-carb meal.
Ingredients (Serves 4-6):
- 2 tablespoons coconut oil
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 1-inch piece galangal, sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut cream
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon erythritol or other low-carb sweeteners
- 1 pound chicken breast, thinly sliced
- 8 ounces mushrooms, sliced
- 4-5 kaffir lime leaves, torn into pieces
- 2-3 Thai red chilies, smashed
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Aromatics: In a large pot, heat the coconut oil over medium heat. Add the smashed lemongrass pieces and sliced galangal, sautéing them for about 2 minutes until fragrant. This step helps release the essential oils and flavors from the aromatics, setting the foundation for the soup’s flavor.
- Simmer the Broth: Pour the chicken broth into the pot and bring it to a gentle boil. Add the coconut cream and stir well to combine, making sure the mixture is smooth and creamy. Reduce the heat to a simmer and let the broth infuse with flavors for about 10 minutes.
- Flavor the Soup: Stir in the fish sauce, lime juice, and erythritol, adjusting the flavors to your preference. The fish sauce will add umami, while the lime juice provides a fresh, tangy kick. The erythritol balances these flavors with a hint of sweetness.
- Cook the Chicken and Mushrooms: Add the sliced chicken breast and mushrooms to the pot. Simmer until the chicken is cooked through and the mushrooms are tender, approximately 5-7 minutes. Make sure the chicken is thinly sliced to cook evenly and quickly.
- Finalize the Soup: Add the torn kaffir lime leaves and smashed Thai red chilies, allowing them to infuse their aroma into the soup for 2-3 minutes. Taste and adjust seasoning if necessary, adding more fish sauce or lime juice as desired.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of freshness.
Extra Tips: When selecting ingredients, fresh galangal is preferred for its distinct and complex flavor, but in a pinch, ginger can be used as a substitute. It’s important to use coconut cream rather than coconut milk to keep the dish low in carbohydrates and rich in texture.
Adjust the heat level by adding or reducing the number of Thai chilies to suit your spice preference. Finally, serving the soup immediately after cooking guarantees the freshest taste and best texture of the ingredients.
