Tom Kha Soup Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (14)

Tom Kha Soup Recipe

NUTRITION · PER SERVING25M COOK
CAL 38%·PRO 100%
CARBS 34G18% OF CAL
6G FIBER0G ADDED0G INTRINSIC13G OTHER15G TOTAL SUGAR
FAT 46G54% OF CAL
25G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant coconut milk-based soup with chicken, mushrooms, lemongrass, and galangal with just the right amount of heat. Aromatic and deeply satisfying.

mainthaisoupchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tbsp oil ((I like to use avocado oil))
  • 1 onion (peeled and finely chopped)
  • 3 cloves garlic (peeled and minced)
  • 2 tsp galangal paste (or a 2cm piece of galangal, peeled and finely chopped)
  • 1 lemon grass stalk (tough outer leaves removed and inner stalk sliced finely (or 1 tsp lemongrass paste))
  • 4 kaffir lime leaves
  • 2 red chillies (sliced (I use milder fresno chillies, but you can replace with Thai chillies if you like it spicier))
  • 10 shiitake mushrooms (sliced in half)
  • 1 tbsp red Thai curry paste
  • 1 litre good quality chicken stock
  • 400 ml (14 oz) can of coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp light brown sugar
  • juice of 1 lime (about 2 tbsp)
  • 6 cooked chicken thigh fillets (shredded)
  • 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to form a paste/slurry
  • small bunch fresh coriander (roughly torn)
  • 2 tsp chilli oil for drizzling
  • 1 lime (sliced)
PREP
10M
SODIUM
1080MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.