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.
Servings: 8
Calories: 149.87kcal
Ingredients
- 1 TBSP olive oil
- 2 TBSP fresh ginger (grated)
- 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
- ½ lb fresh shiitake mushrooms sliced
- 1 lb medium shrimp (peeled and de-veined, or roasted chicken, diced)
- 2 TBSP lime juice (with more slices of lime to add when serving)
- ½ tsp salt (or more to taste)
- ¼ cup fresh cilantro (chopped)
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: 149.87kcal | Carbohydrates: 6.66g | Protein: 2.03g | Fat: 13.9g | Saturated Fat: 10.85g | Sodium: 363.63mg | Potassium: 236.27mg | Fiber: 1.85g | Sugar: 4.09g | Vitamin A: 196.88IU | Vitamin C: 1.5mg | Calcium: 14.41mg | Iron: 1mg