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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
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Soup
Cuisine:
Thai
Servings:
8
Calories:
149.87
kcal
Author:
Katie Wells
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:
149.87
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