How to Make Speedy Tom Kha (Spicy Thai Coconut Chicken Soup)

Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Homemade Tom Kha (Spicy Thai Coconut Chicken Soup). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tom Kha (Spicy Thai Coconut Chicken Soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tom Kha (Spicy Thai Coconut Chicken Soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tom Kha (Spicy Thai Coconut Chicken Soup) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tom Kha (Spicy Thai Coconut Chicken Soup) estimated approx 30 mins.
To begin with this recipe, we must prepare a few components. You can have Tom Kha (Spicy Thai Coconut Chicken Soup) using 15 ingredients and 7 steps. Here is how you can achieve that.
Soooo good!! Especially during winter ?
Ingredients and spices that need to be Get to make Tom Kha (Spicy Thai Coconut Chicken Soup):
- 2 tsp Canola oil
- 1 cup Sliced Mushrooms
- 1/2 cup Chopped Red Bell Pepper
- 4 tsp Minced Peeled Fresh Ginger
- 4 clove Garlic, Minced
- 1 3-inch Stalk Lemongrass, Halved Lengthwise
- 2 tsp Sambel Oelek (ground fresh chile paste)
- 3 cup Chicken Stock
- 1 1/4 cup Coconut Milk
- 4 tsp Fish Sauce
- 1 tbsp Sugar
- 2 cup Shredded Cooked Chicken Breast (about 8 ounces)
- 1/2 cup Green Onion Strips
- 3 tbsp Chopped Fresh Cilantro
- 2 tbsp Fresh Lime Juice
Instructions to make to make Tom Kha (Spicy Thai Coconut Chicken Soup)
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.
- Add mushrooms, bell pepper, ginger, garlic, and lemongrass; cook 3 minutes, stirring occasionally.
- Add chile paste; cook 1 minute.
- Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer.
- Reduce heat to low; simmer for 10 minutes.
- Add chicken to pan; cook 1 minute or until thoroughly heated.
- Discard lemongrass. Top with onions, cilantro, and juice.
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