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Thai Coconut Soup (Tom Kha Gai)
This luscious, exotic soup is the perfect cold weather comfort food with a touch of curry, ginger, and cilantro.
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Course:
Soup
Cuisine:
Thai
Servings:
8
Calories:
149.87
kcal
Author:
Katie Wells
Ingredients
1
TBSP
olive oil
2
TBSP
grated fresh ginger
1
stalk lemongrass
finely minced (or 1 tsp lemongrass paste)
2
tsp
red curry paste
2
cartons Kettle and Fire Coconut Curry and Lime chicken broth
or 4 cups homemade chicken broth
2
TBSP
fish sauce
1
TBSP
maple syrup
1
can coconut milk
1/2
lb
fresh shiitake mushrooms
sliced
1
lb
medium shrimp, peeled and deveined
or roasted chicken, diced
2
TBSP
fresh lime juice
with more slices to add when serving
salt to taste
1/4
cup
chopped fresh cilantro
Instructions
Heat olive oil in a large pot over medium heat. Add the ginger, lemongrass, and curry and stir to heat.
Add chicken broth, fish sauce and maple syrup and simmer for 10 minutes.
Stir in coconut milk and mushrooms and cook for another 5 minutes.
Add shrimp and cook an additional 5 minutes.
Remove from heat and add lime juice and salt to taste.
Notes
Serve with chopped cilantro and lime wedges if desired.
Nutrition
Calories:
149.87
kcal
|
Carbohydrates:
6.66
g
|
Protein:
2.03
g
|
Fat:
13.9
g
|
Saturated Fat:
10.85
g
|
Sodium:
363.63
mg
|
Potassium:
236.27
mg
|
Fiber:
1.85
g
|
Sugar:
4.09
g
|
Vitamin A:
196.88
IU
|
Vitamin C:
1.5
mg
|
Calcium:
14.41
mg
|
Iron:
1
mg