Fall is upon us! What better way to honor the changing of the seasons than with a yummy soup?? I personally love making soups – it’s such a great way to pack in a bunch of veggies and, my personal favorite, BROTH. The other day, after snagging a couple stalks of lemongrass from the grocery store, I decided to make some tom kha.
Now, this isn’t super traditional. I didn’t have galangal, I didn’t have keffir limes leaves, nor fish sauce…but what I did have was a desire for tom kha and the ability to improvise!
Here’s what I put in my version of tom kha…
2 Stalks lemongrass, chopped in half and smashed to release flavor
2 32oz Containers of chicken broth (homemade is preferred, but I didn’t have that on hand)
2tbsp Coconut oil
1 13.5oz Can of full-fat coconut milk
1/4C Fresh squeezed lime juice + zest of one lime
1in. Fresh ginger, peeled and minced
1tbsp red pepper flakes
4 Cloves fresh garlic, minced
1/2 Yellow onion, roughly chopped
1lb Chicken thighs cut into bite-size pieces
6-8oz Mushrooms sliced – I used baby bellas, but shiitake or maitake would be awesome too!
2tbsp Oyster sauce (fish sauce is preferred, but again – working with what I had)
1tsp Coconut sugar (or any sugar)
Cilantro, mae ploy (sweet chili) sauce, and a lime wedge for serving!
In a large soup pot over medium heat, melt coconut oil. Add onion and saute about 5 minutes. Add broth and chicken thigh pieces and bring to a boil. Reduce heat and simmer with lid on while chicken cooks, about 10 min. After 10 min, add in your mushrooms, half of the minced garlic, red pepper flakes, lime zest, and lemongrass and let cook for an additional 10 min. stirring occasionally. For the last 5-10 minutes of cooking, you’ll add the remainder of the garlic, the ginger, lime juice, coconut milk, sugar, and fish or oyster sauce.
Serve with fresh cilantro, mae ploy or some sort of chili oil, and a lime wedge! I served mine with some coconut rice and it was delicious! 🙂