When it comes to flavor, Tom Kha soup wins every time. It’s so perfectly tangy, creamy, and coconut-y, you won’t be able to stop eating it. Try Chef Marco’s Tom Kha soup recipe below!
Serves 2-4
Ingredients
- 6 cups Tom Yum Brodo
- 1 can coconut milk
- 8 ounces container button or oyster mushrooms
- 1 pound chicken breasts
- 1 medium Spanish onion
- 1 red bell pepper
- 1 green chili (Serrano or Thai chili)
- 2 celery stalks
- 1 heaping teaspoon red curry paste
- 3 tablespoons fish sauce
- 1 tablespoons brown sugar
- Juice of two limes
- Thai basil leaves (as a garnish)
Instructions:
- Add your Brodo and coconut milk to a cooking pot and stir on medium-low heat until it comes to a simmer.
- While that’s heating, slice your onion, red bell pepper, celery, green chili, mushrooms, and chicken breasts.
- Add the veggies, chicken, and mushrooms to the simmering broth.
- Return to a simmer until chicken breast pieces are just cooked through, then add fish sauce, brown sugar, and lime juice.
- Let cook 2 more minutes, then ladle into your serving bowls and garnish with more Thai basil and lime to your liking.
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