Tom Kha

General

Source: https://40aprons.com/tom-kha-soup-whole30/
Serves: 6

Ingredients

• 1 tablespoon coconut oil
• half of one onion thinly sliced
• 2 teaspoons Tom Kha paste
• 4 cups chicken broth
• 4 cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk
• 2 medium chicken breasts cut into bite-sized pieces, approximately 1 pound
• 8 ounces white mushroom caps sliced
• 1-2 tablespoons coconut sugar
• 1 ½ – 2 tablespoons fish sauce
• 2-3 tablespoons fresh lime juice
• 2-3 green onions sliced thin
• fresh cilantro chopped, for garnish

Tom Kha paste

• Lemongrass: 2 stalks, chopped finely
• Galangal: 1 thumb-sized piece, peeled and chopped
• Kaffir lime leaves: 4 leaves, torn into pieces
• Shallots: 2, peeled and chopped
• Garlic: 4 cloves, peeled and chopped
• Red chili peppers: 2, chopped (adjust according to your spice preference)
• Coriander/cilantro roots: 2 tablespoons, chopped (if available)
• Shrimp paste: 1 teaspoon (optional, for authentic flavor)
• Coriander/cilantro stems: 2 tablespoons, chopped
• Ground coriander: 1 teaspoon
• Ground cumin: 1 teaspoon
• Salt: 1 teaspoon

To prepare the paste:

1. Using a mortar and pestle, grind together the lemongrass, galangal, kaffir lime leaves, shallots, garlic, chili peppers, coriander/cilantro roots (if using), and shrimp paste (if using) into a smooth paste. This may take a few minutes of pounding to achieve the desired consistency.
2. Once the paste is smooth, add the coriander/cilantro stems, ground coriander, ground cumin, and salt. Continue to grind until everything is well combined and the paste is uniform in texture.

Procedure

• In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
• Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
• Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.