This chicken coconut soup is rich and flavorful with Thai aromatics like kaffir lime leaves, lemongrass, and galangal. If you can’t source Thai ingredients, you can still make the soup using Thai curry paste. This rich hot-and-sour soup is gluten-free, paleo, AIP, and whole30.
Tom Khaa, Easy “Tom Yum Soup” with Coconut Milk
- 3-4 cups cups chicken stock
- 1 stalk lemongrass (lower 1/3 finely minced and upper part keptwhole)
- 3 cloves Garlic (minced)
- ½ tbsp dried crushed chili or to taste
- 3 makrut lime leaves (available fresh or frozen at Asian food stores)
- ½ – ¾ cup fresh shiitake mushrooms (sliced thinly)
- 12-14 medium or large raw shrimp (shelled)
- 1 green and/or red bell pepper (sliced)
- a handful of cherry tomatoes Optional
- ½ can coconut milk or to taste
- 2 tbsp Fish Sauce
- 1 tsp brown sugar or a squeeze of lime juice optional
- ⅓ cup fresh coriander (roughly chopped)
- Gather the ingredients.
- Pour chicken stock into adeep cooking pot and turn heat to medium-high. Add prepared lemongrass to thepot, including upper parts of the stalk you did not mince. Boil 5 to 6 minutes,or until fragrant.
- Reduce heat slightly toachieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth.Continue simmering for another 5 minutes.
- Add shrimp, bell pepper, andcherry tomatoes (if using). Simmer 5 to 6 minutes, or until shrimp are pink andplump.
- Turn down the heat to lowand add coconut milk and fish sauce. Taste-test the soup for spice and salt,adding more chili and/or fish sauce (instead of salt) as desired. If too sourfor your taste, add 1 teaspoon brown sugar; if too salty, add a squeeze of limejuice. Add more coconut milk if you want your soup richer or creamier, or ifit's too spicy for your taste.
- Serve in bowls with freshcoriander sprinkled over.