As flavourful as it is, this soup can be made in less than 30 minutes and is a convenient recipe for busy dinners. We love cooking Thai food at home and I have shared many such flavorful recipes – Thai Red Curry, Thai Shrimp Curry, Thai Grilled Chicken, Thai Cashew Chicken Stir Fry, Traditional tom kha soup is made with chicken and mushrooms, galangal, lime leaves, lemongrass, coriander, Thai chili, fish sauce, and lime juice. I have not used lime leaves in this recipe since I couldn’t get it locally at this time. Kafir lime leaves provide an intense citrus fragrance to the dish, and they usually help in overcoming the pungent odor of seafood. I had lemongrass to make up for the citrus flavor in this recipe.
Chicken Breast – Use breast here because one, we need boneless pieces to slice and second, it comes out perfectly tender while the soup boils for a few minutes just. Mushroom – I have used button mushrooms since it is widely available. You may use Shitake or other varieties based on availability. Coconut milk – builds the base of the soup. Chicken stock – gives body to the soup along with coconut milk. Galangal – or ginger here defines the flavour of the dish. Lemongrass – for that citrus flavour. Shallots – brings sharpness and a slightly sweet taste. Minced garlic – a big fan of garlic which brings flavour to any Asian dish. Bird-eye chili – gives heat and a fruity taste. Two should be spicy enough. If you would like to decrease the spice, just use one. Red bell pepper – is used for that fruity flavour and is an excellent source of vitamins. The bright red color gives a nice color addition to many dishes. Asian fish sauce – punches up the taste of many Asian soups and stews by giving a salty, savory, and umami flavour. Cilantro – Minced and added as an essential flavouring in Asian dishes. This is added a bit earlier to flavour the soup. Sugar – Go for palm sugar if you have it. I have used brown sugar here. Sugar balances the spicy notes in this soup and is widely used in many Thai soups and dishes. Lime juice – (optional) adds a sour component to balance the sweetness.
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You cannot freeze Thai coconut chicken soup as it has coconut milk that might split. You can refrigerate it for up to 3 days.
