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    You are in: Home / Recipes / Easy Tom Kha Thai Coconut Soup Recipe
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    Easy Tom Kha Thai Coconut Soup

    Easy Tom Kha Thai Coconut Soup. Photo by Lazarus

    1/1 Photo of Easy Tom Kha Thai Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    melewen's Note:

    I know, I know, it's not authentic and it doesn't contain all the ingredients in the Thai name. But for poor, deprived college-town students like me, this is pretty close to what you can find at Thai restaurants. I'll eat it for dinner with some Thai tea (though I'm usually too lazy to make it), though it's not traditionally meant to be served as its own course. You could substitute shrimp or tofu for the chicken, just skip the velveting preparation. I velvet the chicken so it doesn't get tough in the soup, but you don't have to. If you don't, just sauté the chicken in some oil until it turns white and then cook it until it's done in the simmering soup.

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    Units: US | Metric

    For chicken



    1. 1
      To velvet chicken: Lightly beat egg white and combine with cornstarch. Toss the chicken strips or cubes in this mixture, then cover and refrigerate for 30 minutes.
    2. 2
      Heat the water and oil in a pot or a wok, until it's hot enough that a piece of chicken floats to the top when you put it inches Put the chicken in, in shifts if you have to to keep it from crowding, and cook until it's white, about 30 seconds. If you're not using the chicken straight away, refrigerate it until you do.
    3. 3
      To prepare the soup: Heat coconut milk and chicken broth to boiling.
    4. 4
      Turn down heat, add fish sauce, chili sauce, ginger, lemon and lime juices, and lemon zest, chicken, and mushrooms and simmer for a couple minutes.
    5. 5
      Add chopped green onions and chopped cilantro and serve.

    Ratings & Reviews:

    • on April 01, 2012


      Wonderful! This soup was easy to make and tasted delicious! All the ingredients were easy to find. The one thing that surprised me was the amount of heat. It was perfect for my taste, but the rest of the family had some trouble. I used 2 tsp Sriracha HOT sauce, so that may have been where things went wrong. The flavour was perfect, though, so next time (oh, there will be a next time), I'll back off the heat. Thanks so much for sharing, melewen! Made for PAC Spring 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2011

      I just made this soup using just what I had already and it was perfect. Fresh lime and lemon from our trees made the recipe perfect. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy Tom Kha Thai Coconut Soup

    Serving Size: 1 (412 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 914.8
    Calories from Fat 402
    Total Fat 44.7 g
    Saturated Fat 34.1 g
    Cholesterol 23.2 mg
    Sodium 1860.8 mg
    Total Carbohydrate 116.8 g
    Dietary Fiber 1.2 g
    Sugars 109.0 g
    Protein 15.3 g

    The following items or measurements are not included:

    red chili sauce

    lemons, zest of

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