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Tom Kha soup


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Read through a bunch of recipes and took the best parts from each for this W30 compliant version of Tom Kha! Posting it here mostly so I can remember it/find it again later.


1 lb. chicken breasts, cut into 1 1/2" pieces

1 T coconut oil

1 tsp salt

1 can whole coconut milk

2 c. chicken stock (read the label if you haven't made your own!)

1 1" piece of fresh ginger

Pinch of red pepper flakes, or a couple of chopped dried Thai chiles (more or less to your liking)

1 3" piece of lemongrass, smashed with the flat side of a knife

1 T compliant fish sauce

2 medium carrots, peeled and chopped into 1" pieces

1 cup mushrooms, chopped

1/2 bell pepper (any color), chopped

1 T fresh lime juice



Salt the chicken pieces, and let sit for 15-20 minutes at room temperature. Heat the coconut oil in a large sauce pan over medium heat. Brown the chicken pieces, in more than one batch if necessary. (This step isn't required - you can put the raw chicken in and it will cook, but the extra step of browning the meat will add depth and flavor to the final product.)


Remove the chicken, and put the coconut milk, chicken stock, ginger, pepper, lemongrass, and fish sauce into the saucepan. Heat just to boiling, then turn the heat down to low. Add the vegetables and return the chicken to the pot. Let simmer for about a half hour, or until the carrots have softened. Remove the ginger, stir in the lime juice, and serve hot.

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