Tom Kha Gai (Coconut Thai Soup)
Title: Tom Kha Gai (Coconut Thai Soup)
Author: Britney Shawley
Recipe type: Dinner
Prep time: 15 minute
Cook time: 20 minutes
Total time: 35 minutes
Serves: 4 people
When we stayed in California we lived with a beautiful family with 6 kids, for 6 months. It was one of the most beautiful and enlightening experiences of my life. I also grew tremendously in my cooking, as I would cook every day with the Mama of the home, food for the family. One evening her older daughter came to visit and she wanted to make us a meal. She make Tom Kha Gai!! Oh my goodness me, I feel in love with this soup. We all know Thai food is out of this world, but seriously my friends, there is something so soothing and delicious and flavorful about this dish. I highly recommend it.
4 garlic cloves
1 onion, diced
1 tbsp coconut oil
1 tbsp ginger powder
5 oz (about 12 ) mushrooms, sliced
1 red pepper, sliced thin
1 tbsp Thai Curry Paste (like this)
1 tsp smoked paprika
1 tbsp curry
3/4 tsp cumin
1 tsp turmeric
1-2 tsp salt
1/2 tsp pepper
6 cups water
1 can coconut milk (full fat)
2 tbsp soya sauce (like this)
1 tbsp maple syrup (or cane / coconut sugar)
4 oz (about half a pack) of vermicelli rice noodles
parsley or cilantro
lime or lemon
- Add the diced onions to a pan with coconut oil. Let cook for about 7 minutes until soft, and caramelized
- Add garlic, stir
- Add all the spices, ginger, paprika, curry, cumin, turmeric, salt, pepper.
- Let cook together for 1 minute
- Add water, coconut milk, soya sauce and let come to a boil. Turn right now to a simmer
- Stir in Thai Curry paste, maple syrup and let cook together for about 20 minutes (or more)
- Meanwhile, slice your peppers and mushrooms. Add to a pan with a bit of oil and cook until brown and slightly crispy. Set aside.
- When the soup is done, add in vermicelli noodles. Stir, stir, stir until the noodles are cooked. About 3 minutes.
- Serve immediately and top with lime and optional cilantro and sesame seeds.
This is a very budget friendly meal! The curry paste or the coconut milk is the most expensive. Both are on sale often and there are many brands, some are cheaper than others. Just be sure to check ingredient label and that it says only coconut milk, and the thai curry is also very simple ingredients. You will be able to use the curry paste many many many times.
Quick Tips & Tools:
1 large soup pot. 1 knife.
This soup is also delicious cold. Goes great in lunches.