Tom Kha (Thai Coconut Curry Soup)

This is my variation on a popular Thai coconut curry soup. You can add or omit proteins to your liking and vary the red curry paste with green or yellow and it will take on some delicious subtleties. This is a fragrant and wonderfully piquant soup and with the light coconut milk is also lower in fat  than the traditional Tom Kha.

PRINT Tom Kha (Thai Coconut Curry Soup) recipe from MS Word


Tom Kha (Thai Coconut Curry Soup)

Yield: 4-6 servings

2 large skinless and boneless chicken thighs cut into thin strips
1 ½ lb. 41-50 tail on cleaned and deveined shrimp
5 1/2 cups of water
6 large white mushrooms ¼ inch sliced
1- 5oz. can bamboo shoot strips
4 cups broccoli slaw
1- 14 oz. can lite coconut milk
1 medium red bell pepper julienne
2/3 cup fish sauce
2 tablespoons cornstarch
1 tablespoon sea salt
1 tablespoon sucralose or raw cane sugar
1 tablespoon lime juice
1 tablespoon paprika
2 teaspoons powdered galangal or ginger
2 teaspoons Thai red chili paste
8 fresh basil leaves cut into ribbons (chiffonade)
1 kaffir lime leaf chiffonade

Prep chicken, mushrooms and shrimp and set aside. Dissolve chili paste and cornstarch in the coconut milk. Heat water and add all of the ingredients except for the shrimp and coconut mixture. Bring to a boil stirring frequently. Reduce to medium and add shrimp and coconut mixture. Cook for another minute or two and serve
©2011 Aron David Bradley


3 thoughts on “Tom Kha (Thai Coconut Curry Soup)

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