Tom Kha Gai Soup (Hot & Sour Soup)

Published on March 16, 2016 | By |

This classic Thai soup is a complete meal in one bowl.

It takes just 20 minutes to whip up, making it a good back-pocket weeknight meal.

It was voted favorite soup at one of my cooking classes both for its flavor and quick, easy preparation. It can be made with chicken or shrimp.

1 can full fat coconut milk (Native Forest brand is BPA free)
3 cups chicken broth
6 quarter-inch slices of fresh ginger root
12 jumbo wild-caught shrimp, peeled and halved (sub 1 pound boneless chicken breasts, cut into bite-size pieces)
3 or 4 ounces sliced shitake mushrooms
1 small red bell pepper, cut into small chunks
1 cup very thinly sliced Chinese cabbage or bok choy
2 tablespoons cilantro, minced (optional)
3 tablespoons lime juice
2 teaspoons tamari soy sauce
2 teaspoons green or red curry paste (I like Thai Kitchen Brand) – increase if you like more heat

1. If using shrimp: In a large pot, bring all ingredients, except for cilantro, lime, cabbage and shrimp to a boil. Let it boil for 5 minutes.
2. Lower heat to a simmer. Add shrimp and lime juice and cook on low until shrimp is cooked, about 3 minutes. Garnish with cilantro and cabbage, and serve.
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4. If using chicken: In a large pot, bring all ingredients, except for cilantro, cabbage and lime to a boil. Let it boil for 5 minutes or until chicken is cooked through.
5. Remove from heat. Stir in lime juice, cabbage and cilantro.

Servings : 3-4 servings
Ready in : 20 Minutes
Recipe Type : Dairy Free, Dinner, Fish, Gluten Free, Lunch, Poultry & Meat, Soups & Stews

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.