This is a kind-of-version of Tom Kha Gai, except I’m pretty sure ‘gai’ means chicken so it’s just the Tom Kha bit. I’m not sure if that’s even a thing and if you have no clue what I’m even on about it’s a Thai coconut and lemongrass soup so I probably just could have called it that.
This recipe came about after we had a similar soup at my fave Poke place and I remembered how much I love this soup at Thai restaurants. I don’t want to gloat but I do think I nailed this. If you like a bit of chilli kick in your soup you can leave the seeds in the chilli, this one didn’t have any spiciness.
Tom Kha Soup
- 1 stalk lemongrass finely chopped
- 1 tbs coconut oil
- 2 cloves garlic chopped
- 1 thumb sized piece of ginger chopped
- 1 long chilli finely sliced (seeds removed if you don’t want it too hot)
- 2 kaffir lime leaves
- 1 tbs fish sauce
- 1/4 cup lime juice
- 1 tbs coconut sugar or pure maple syrup use sweetener alternative for keto or leave it out
- 3 cups bone broth I used chicken but veggie is fine
- 270 ml full fat coconut cream
- 500 g firm fish fillets chopped in pieces (you can substitute for prawns, chicken)
- Good pinch salt
- Noodles- either 200g rice noodles or 1 zucchini and 1 carrot spiralised.
- 1 bunch bok choy
- Bean sprouts
- Extra chilli
In a large saucepan add the coconut oil, chilli, garlic, lemongrass and ginger and sauté over a medium heat until fragrant.
Add broth, kaffir lime leaves, lime juice and coconut cream and bring to the boil. Reduce to a simmer and simmer, stirring occasionally for 10-15 mins.
Use a slotted spoon to remove any large pieces of lemongrass, ginger etc and discard. You could also strain it through a sieve if you prefer. Bring back to the boil and add fish pieces, cooking for a few minutes until about 1/2 cooked.
Add your noodles or veggies noodles (I added both) to the soup and cook over a low heat until just cooked. Add all remaining veggies and stir through. Serve immediately with coriander to garnish.