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Tom Ka Soup (Coconut Soup)

Print Recipe
CourseSoup
CuisineAsian

Ingredients

  • 1 can 13.5 oz. coconut milk
  • 2 cups chicken stock or vegetable stock
  • 1/4 tsp. salt
  • 1 tsp. palm sugar substitute regular sugar
  • 1 stalk lemongrass outer layers removed, cut to 1 1⁄2 inch pieces, bruised
  • 1 shallot cut in half and smashed
  • 1-2 Thai chilies smashed
  • 6 slices galangal
  • 3 kaffir lime leaves torn into smaller pieces
  • 1– 1 1⁄2 cup chicken cut into bite sized pieces
  • 2-3 cups button mushroom or oyster mushrooms sliced or torn

Sauce:

  • 3 Tbsp. fish sauce or 2 1/2 tbsp. soy sauce add 1⁄2 tsp. sugar if using soy sauce
  • 4 Tbsp. lime juice
  • 1/2 tsp. minced Thai Chilies or more for spicier soup
  • 1 Tbsp. cilantro leaves

Instructions

  • Combine sauce ingredients in bowl and set aside.
  • In a medium sized pot combine stock with coconut milk. Bring to boil. Add galangal, lemongrass, one Thai chilies, shallots, and kaffir lime leaves. Add sugar and salt.
  • Simmer for a couple of minutes, and then add chicken, simmer about 2 minutes, add mushrooms. Turn down the heat and continue to simmer until chicken is cooked, about 5-7 minutes. Add prepared sauce and serve.