Thai Coconut Soup (Tom Kha Gai)

4 from 1 vote

This luscious, exotic soup is the perfect cold weather comfort food with a touch of curry, ginger, and cilantro.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: Thai

Servings:

Calories: 149.87kcal

Author: Katie Wells

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

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.

Serve with chopped cilantro and lime wedges if desired.