Thai Coconut Soup (tom kha gai)

Almost three decades ago I was introduced to a Thai coconut soup. The restaurant was small, on the second floor of a small shopping center in Miami. The soup was spicy, a touch of sweet, held chicken, mushrooms, and a variety of flavors new to me. Found a similar soup in Honolulu, then one much closer to home in Southlake, TX. They used the same type of small mushrooms - probably Enokitake, (also called: enokidake, futu, winter mushrooms, winter fungus) - and although any mushrooms would do (others suggest white button or crimini sliced) those added a bit of unmatched flavor. Although chicken is my first taste, shrimp is also delicious, and some would enjoy using tofu (but not for me.)

My sister’s move to Paradise introduced new flavors for use and I hungered for this soup, so I searched and discovered one at 40 Aprons that was purported by them to be the best:

This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best tom kha gai recipe I’ve ever made or tried. With Whole30, paleo, and vegan options, too.

Please use the link for tons of information on the soup, the recipe, and how to vary it. There are sources for items that may be difficult to find (since we are outside a metropolitan area, we needed those) but in case the link ever changes, here is their recipe for chicken with a couple of my notes:

Meat
2 Chicken breasts, medium (also would be good with shrimp, or see 40 Apron's vegan)
Produce
1 Cilantro, fresh
1 3 quarter-inch slices slices Galangal or ginger
2 Garlic cloves
2 Green onions, sliced thin
1/2 Jalapeno pepper, red (a Thai chile pepper would be an option)
1 Lemongrass (keep looking - or 40 Aprons mentioned a paste in a tube)
8 oz Mushroom caps, white (see my first paragraph above for other options)
1/2 Onion
Canned Goods
4 cups Chicken broth
4 cups Coconut cream or coconut milk, canned
2 tsp Thai curry paste, red
Condiments
1 1/2 tbsp Fish sauce
2 tbsp Lime juice, fresh
Baking & Spices
1 tbsp Coconut sugar
Oils & Vinegars
1 tbsp Coconut oil

That at least keeps the ingredients together as you shop or search the pantry. The cooking instructions are much easier.

1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
2. Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.
3. Add in coconut cream or milk, chicken breast (or 40 Apron's alternatives), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut sugar, and lime juice, plus more of each to taste.
4. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Now, I must admit here that the reason there is no photo is that we haven’t made this one yet. When we do – there will be a photo added, I promise! In the meantime, if you try it and wish to donate a photo, I’d be pleased to share it here.