Thai Coconut Soup (Tom Kha)

Dinner, Lunch, Main Dish, Soup


14 ounces (420 ml) can full-fat coconut milk

2 cups (475 ml) chicken stock

1 pound (500 grams) shrimp or chicken breast

1 inch piece of ginger, peeled and sliced into rounds

1 cup sliced mushrooms

2 Tablespoons lime juice

1 Tablespoon fish sauce

1 teaspoon sriracha (or to make homemade, check this out)

Chopped cilantro for garnish


1.Prepare the shrimp by peeling and deveining if not already done prior to purchase. If using chicken, clean the chicken of any connective tissue and cut into small chunks.
2.In a pot over medium heat, combine the coconut milk, chicken stock and ginger. Bring the liquid to a boil then reduce heat to a simmer.
3.Add the shrimp or chicken, mushrooms, lime juice, fish sauce and sriracha. Simmer until the shrimp (less than 5 min) or the chicken (5-10 minutes) is cooked through.
4.Top with fresh chopped cilantro for garnish.


Makes: ~4 cups