Thai coconut curry soup, also known as Tom Kha Gai, is a classic Thai dish that combines the flavors of coconut milk, lemongrass, ginger, chili peppers, and lime juice. It’s typically made with chicken, mushrooms, and vegetables and is known for its delicate balance of sweet, salty, sour, and spicy flavors.
Thai food is characterized by its balance of sweet, salty, sour, and spicy flavors. It is known for its use of fresh ingredients, aromatic fresh herbs and spices, and its bold and flavorful dishes. Some of the key ingredients used in Thai cooking include lemongrass, ginger, fresh Thai basil, Thai curry paste, chili peppers, lime juice, fish sauce, and coconut milk.
This Thai soup is typically served as a main dish, but it can also be accompanied by other dishes to make a complete meal. Steamed white rice is a staple in many Thai meals and is the perfect complement to the rich and flavorful soup. A simple stir-fry of fresh vegetables such as broccoli, bok choy, or bell peppers can be served alongside the soup to add more color and nutrients to the meal.
More About Thai Food
Thai cuisine offers a diverse range of dishes with so much flavor, from mild and comforting soups to fiery stir-fries and salads. Some of the most popular Thai dishes include Pad Thai, Tom Yum soup, Green Curry, Massaman Curry, and Papaya Salad. Thai cuisine also places a strong emphasis on street food and snack-style dishes, such as spring rolls, satay, and steamed dumplings.
In terms of cooking techniques, Thai cuisine makes use of wok stir-frying, boiling, and steaming, as well as grilling and roasting. The dishes are often served with jasmine rice and accompanied by a variety of dipping sauces and condiments.
Overall, Thai food is known for its bold flavors, fresh ingredients, and its emphasis on balance and harmony in each dish. Whether you prefer mild and comforting dishes or spicy and bold flavors, Thai cuisine has something for everyone.
Nutrition Facts
This Thai coconut soup recipe can be considered healthy if consumed in moderation as part of a balanced diet. Coconut milk is rich in healthy fats, which can help to lower cholesterol levels and reduce the risk of heart disease. Chicken is a good source of lean protein, which is essential for building and repairing tissues in the body.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 lb. boneless skinless chicken breast, cubed
- Sea salt and black pepper, to taste
- 3-4 fresh garlic cloves, minced
- 1 1-inch ginger piece, peeled and minced
- 1½ teaspoons ground coriander
- 3 tablespoons Thai red curry paste
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 14-oz. can full fat coconut milk
- 2 cups baby spinach
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 3 tablespoons fresh cilantro, chopped
- 1 large lime, cut into thin half round slices
Substitutions
Lemongrass is a staple ingredient in many Thai dishes, including Thai coconut curry soup, and provides a unique, citrusy flavor. If you can’t find lemongrass, here are some good substitutes that can be used in its place: lemon zest, lemon juice, fresh lime juice or lime zest. Ginger has a similar flavor profile to lemongrass, and can be used as a substitute in a pinch. Use 1 tablespoon of grated fresh ginger for every stalk of lemongrass called for in the recipe. For a light version, use light coconut milk instead of the full fat coconut cream.
Equipment
- Cutting board and sharp knife
- Skillet
Instructions
- Heat oil in a large high-sided skillet over medium heat. Saute onion over medium-high heat until tender and fragrant, about 4-5 minutes.
- Add the chicken breasts and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.
- Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.
- Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.
- Add full-fat coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime wedges, if desired. Enjoy!
Storage Instructions
Store any leftover soup in an airtight container and refrigerate for up to 3 days.
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Thai Coconut Curry Soup
Thai coconut curry soup, also known as Tom Kha Gai, is a classic Thai dish that combines the flavors of coconut milk, lemongrass, ginger, chili peppers, and lime juice. It's typically made with chicken, mushrooms, and vegetables and is known for its delicate balance of sweet, salty, sour, and spicy flavors. Thai food is characterized by its balance of sweet, salty, sour, and spicy flavors. It is known for its use of fresh ingredients, aromatic fresh herbs and spices, and its bold and flavorful dishes. Some of the key ingredients used in Thai cooking include lemongrass, ginger, fresh Thai basil, Thai curry paste, chili peppers, lime juice, fish sauce, and coconut milk.
This Thai soup is typically served as a main dish, but it can also be accompanied by other dishes to make a complete meal. Steamed white rice is a staple in many Thai meals and is the perfect complement to the rich and flavorful soup. A simple stir-fry of fresh vegetables such as broccoli, bok choy, or bell peppers can be served alongside the soup to add more color and nutrients to the meal.
Thai cuisine offers a diverse range of dishes with so much flavor, from mild and comforting soups to fiery stir-fries and salads. Some of the most popular Thai dishes include Pad Thai, Tom Yum soup, Green Curry, Massaman Curry, and Papaya Salad. Thai cuisine also places a strong emphasis on street food and snack-style dishes, such as spring rolls, satay, and steamed dumplings.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 lb. boneless skinless chicken breast, cubed
- Sea salt and black pepper, to taste
- 3-4 fresh garlic cloves, minced
- 1 1-inch ginger piece, peeled and minced
- 1½ teaspoons ground coriander
- 3 tablespoons Thai red curry paste
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 14-oz. can full fat coconut milk
- 2 cups baby spinach
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 3 tablespoons fresh cilantro, chopped
- 1 large lime, cut into thin half round slices
Instructions
- Heat oil in a large high-sided skillet over medium heat. Saute onion over medium-high heat until tender and fragrant, about 4-5 minutes.
- Add the chicken breasts and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.
- Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.
- Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.
- Add full-fat coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime wedges, if desired. Enjoy!