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Thai Coconut Soup (Tom Kha) Lunch: 7 Comforting Minutes

Thai Coconut Soup (Tom Kha) for Lunch
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Enjoy a comforting bowl of Thai Coconut Soup (Tom Kha) for a delightful lunch. This recipe is inspired by Chloe Thompson’s ‘Finding My Sunday Flavor’ blog, bringing a touch of Sunday joy to your weekday meals.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 stalk lemongrass, bruised
  • 4 cups chicken broth
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/2 pound mushrooms, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 red chili, thinly sliced (optional)

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium-high heat.
  2. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
  3. Add shallot to the pot and cook until softened, about 3 minutes.
  4. Add garlic and ginger and cook for 1 minute more until fragrant.
  5. Add bruised lemongrass and chicken broth. Bring to a simmer, then reduce heat and cook for 10 minutes.
  6. Stir in coconut milk, fish sauce, lime juice, and sugar.
  7. Return chicken to the pot. Add mushrooms and cook until chicken is cooked through and mushrooms are tender, about 5-7 minutes.
  8. Stir in fresh cilantro and mint.
  9. Serve hot, garnished with sliced red chili if desired.

Notes

  • For a vegetarian option, omit chicken and use vegetable broth. Add tofu or extra mushrooms.
  • Adjust fish sauce, lime juice, and sugar to your taste.
  • Bruise the lemongrass by hitting it with the back of a knife or a rolling pin to release its flavor.

Nutrition

Find it online: https://sundayflavor.com/thai-coconut-soup-tom-kha-lunch/