Craving a comforting yet bold bowl of soup that packs a punch? Look no further than this Spicy Tom Kha Soup with Chicken! This vibrant, aromatic soup combines the rich flavors of coconut milk, the zing of lime, and a perfect balance of heat from red curry and chili. Tender pieces of chicken bring heartiness to this dish, making it the ideal choice for a quick weeknight meal or a cozy weekend dinner. Whether you’re a fan of Thai cuisine or new to its bold flavors, this soup is sure to satisfy your cravings and warm you up from the inside out. Let’s dive into this delicious recipe that brings a little taste of Thailand straight to your kitchen!
Recipe
Serves 2
1 shallot, chopped
4 garlic cloves, chopped
1 thumb of grated ginger
½ red chili, chopped
1 lemongrass stalk, bashed
1 tbsp coconut oil
2 tbsp coconut aminos
1 tbsp Thai red curry paste
34 fl oz. (1L) vegetable stock
13.5 fl oz. (400ml) can coconut milk, reduced fat
7 oz. (200g) shiitake mushrooms, sliced
7 oz. (200g) chicken breast or thighs, cut into bite-sized pieces
1 lime, juiced
4 green onions, chopped
4 tbsp fresh cilantro, chopped
How to Prepare
Heat coconut oil in a saucepan over medium heat. Add shallot, garlic, ginger, chili, and lemongrass. Sauté for 3-5 minutes until fragrant.
Stir in tamari, rice wine vinegar, and curry paste. Cook for another 2-3 minutes.
Add vegetable stock and bring the mixture to a boil. Lower heat and simmer for 15-20 minutes to infuse the flavors.
Strain the broth, then return it to the pot. Add coconut milk, mushrooms, and chicken. Simmer for 10-15 minutes until the chicken is fully cooked and the mushrooms are tender.
Stir in lime juice, green onions, and cilantro. Season with salt and pepper to taste.
Serve hot, garnished with chili oil if desired.
