Thai Tom Kha Kai Coconut Soup | Lunch

In Thailand, this spicy soup is a full meal, served alongside a large a plate of steamed rice and the vegetables vary with the season and the whim of the chef—broccoli, bell peppers, or mild chillies is common. Don’t worry if you can’t find lemongrass or galangal, like lime and ginger add a similar flavour.


1 (14-ounce) can coconut milk 2 cups Vegetable Broth 1 tablespoon soy sauce 3 cloves garlic, minced 5 slices fresh ginger or galangal 1 stalk lemongrass, chopped (optional) 1 tablespoon lime juice 1–2 small chillies, chopped 1/2 teaspoon red pepper flakes, or to taste 1 onion, chopped 2 tomatoes, chopped 1 carrot, sliced thin 1/2 cup sliced mushrooms, any kind

1/4 cup chopped fresh cilantro


1. In a large pot, combine the coconut milk and Vegetable Broth over low heat. Add soy sauce, garlic, ginger or galangal, lemongrass if desired, lime juice, chillies, and red pepper flakes. Heat, but do not boil. 2. When Vegetable Broth is hot, add onion, tomatoes, carrot, and mushrooms. Cover, and cook on low heat for 10–15 minutes.

3. Remove from heat and top with chopped fresh cilantro.

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