Tom Kha Gai

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

For the Broth:

• 1 Tbsp olive oil 
• 1 large sprig Thai basil (more leaves on top later)
• 4 medium-sized lime leaves or the zest of 2 limes
• 1 stalk lemongrass, cut and smashed
• 1 heaping teaspoon red curry paste
• 1 large nub ginger, smashed
• ½ of one Thai chili or Serrano pepper, sliced
• 2x 24oz Chicken Brodo Bone Broth 
• 13.5oz can coconut milk

For the Soup:

• 8 oz container white mushrooms
• 1 lb chicken breasts 
• 1 med Spanish onion
• 1 red bell pepper
• 1 green chili (Serrano or Thai chili)
• 2 celery stalks
• 1 heaping teaspoon red curry paste
• 3 Tbsp fish sauce
• 1 Tbsp brown sugar
• juice of two limes

Instructions:

1. Smash your ginger and lemongrass with the bottom of a pan. You don’t need to peel the ginger since it will be strained later. 
2. In a medium pot, heat oil over medium heat. Add smashed ginger, lemongrass, Thai chili or Serrano pepper, lime leaves or zest, red curry paste, and a sprig of Thai basil and sauté for 5 minutes.
3. Add your broth and coconut milk and stir on medium-low heat until combined. Reduce heat and simmer uncovered for 30 minutes.
4. While that’s cooking, slice your onion, red bell pepper, celery, green chili, mushrooms, and chicken breasts and add to a separate medium-large pot.
5. Strain out the aromatics (the lemongrass, ginger, Thai chili or Serrano pepper, lime leaves, and basil leaves) and pour your broth into the pot with sliced veggies and chicken.
6. Return to heat and simmer until chicken breast pieces are just cooked through, then add fish sauce, brown sugar, and lime juice.
7. 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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