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Cooking 101
This is our version of the classic Thom Kha soup, a Thai staple of rich coconut milk broth scented with lemongrass, mushrooms, ginger and garlic. Chicken poaches in the flavorful broth, while scallions and cilantro add a fresh pop of flavor. Make sure to garnish with fresh lime juice, which adds a bright zip and balances the rich umami flavors of the soup.
Chef Tip: This recipe is so easy, we don't have a lots of tips here. Don't skip the fresh ginger and garlic and the beginning, it really builds a strong flavor base for the broth.
1 tbsp. coconut oil
3 scallions, sliced, divided into greens and whites
1 clove of garlic, minced
1 2-inch piece of fresh ginger, minced
4 oz. shiitake mushrooms, sliced
2½- 3 cups (22oz) chicken broth or water
1 (14-oz.) can coconut milk
1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
1 lime
Cilantro leaves, for garnish
In a large pot over medium heat, heat oil. Add the white parts of the scallions, garlic, ginger and mushrooms, and cook until soft, about 6 minutes
Add broth, coconut milk, and about the pouch of Coconut Cashew and bring to just a boil. Add chicken, reduce heat, and simmer on low heat until chicken is cooked through, about 30-40 minutes. Turn off heat and squeeze the lime into the pot
Garnish with cilantro, the rest of the scallions, and toasted nuts
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe is also great with our Gingery Miso and Golden Turmeric Tahini sauce.
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Nutrition (per serving)
Calories = 370
Total fat = 27g
Total carbohydrates = 10g
Fiber = 2g
Protein = 25g
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