Thai Coconut Soup (Tom Kha Kai)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are a budget-friendly alternative.

Prepare the ingredients: slice galangal, lemongrass, and kaffir lime leaves.

In a small pan, add a little vegetable oil and heat it up.

Fry the dry chili in the oil until fragrant.

Prepare the chicken by removing the bones and skin, then cut it into pieces.

In a pot, add water and bring it to a boil.

Add the sliced galangal, lemongrass, kaffir lime leaves, and carrot to the boiling water.

Add the tamarind meat and let it boil for about 5 minutes.

Season the broth with 1 teaspoon of sugar and salt to taste.

Add the mushrooms and the chicken pieces to the pot, cover, and let it simmer for 10 minutes.

After 10 minutes, add the coconut milk to the pot.

Stir in 2 tablespoons of fish sauce and adjust seasoning if necessary.

Add chopped tomatoes for color and additional flavor.

Turn off the heat and let it simmer briefly before serving.

Serve hot, garnished with fresh chili and coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens