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How to Make Authentic Thai Fish Tom Kha with Coconut Cream

Dive into the flavors of Thailand with this sumptuous Tom Kha soup featuring delicate fish, creamy coconut, and a perfect balance of tangy, spicy, and savory notes. This easy-to-follow recipe brings the exotic tastes of Southeast Asia right to your kitchen, creating a restaurant-quality dish that's both impressive and comforting.

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Recipe Details

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4-6

Difficulty

Intermediate

Simple Summary

This Thai Fish Tom Kha with Coconut Cream is a luxurious and aromatic soup that combines tender fish with the rich, creamy flavors of coconut and traditional Thai spices for a comforting and exotic meal.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4-6
  • Difficulty: Intermediate

Ingredients

  • 1 lb firm white fish (such as cod or halibut), cut into 1-inch cubes
  • 2 cans (13.5 oz each) coconut milk
  • 1 can (5.4 oz) coconut cream
  • 4 cups fish or chicken stock
  • 4 stalks lemongrass, bruised and cut into 4-inch pieces
  • 4 kaffir lime leaves
  • 2-inch piece of galangal, sliced
  • 4 Thai bird's eye chilies, lightly crushed
  • 1 medium onion, sliced
  • 8 oz mushrooms, sliced
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar (or brown sugar)
  • 1/4 cup lime juice
  • 1/2 cup cilantro leaves, chopped
  • 2 green onions, thinly sliced

Instructions

  1. In a large pot, combine the coconut milk, coconut cream, and stock. Bring to a gentle simmer over medium heat.

  2. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Simmer for 10 minutes to infuse the flavors.

  3. Add the sliced onion and mushrooms. Cook for 5 minutes until the onions start to soften.

  4. Gently add the fish cubes to the soup. Simmer for 5-7 minutes until the fish is cooked through and flakes easily.

  5. Stir in the fish sauce, palm sugar, and lime juice. Taste and adjust seasoning if needed.

  6. Remove the lemongrass, kaffir lime leaves, and galangal pieces (or warn diners not to eat them).

  7. Ladle the soup into bowls and garnish with cilantro leaves and sliced green onions.

  8. Serve hot and enjoy your homemade Thai Fish Tom Kha with Coconut Cream!

Chef's Notes

  • For a spicier soup, leave the Thai chilies whole or add more to taste.
  • If you can't find galangal, substitute with ginger, though the flavor will be slightly different.
  • To make this dish vegetarian, use firm tofu instead of fish and vegetable stock instead of fish stock.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the fish.
  • For an authentic touch, serve with a side of jasmine rice to soak up the delicious broth.

Nutritional Info

Per serving (based on 6 servings):

  • Calories: Approximately 450
  • Protein: 25g
  • Healthy Fats: 30g (primarily from coconut milk)
  • Rich in vitamins A and C from herbs and vegetables
  • Good source of omega-3 fatty acids from fish

Serving Suggestions

  • Serve this Tom Kha soup as a main course for a light dinner or lunch.
  • Pair with steamed jasmine rice or rice noodles for a more substantial meal.
  • Accompany with a crisp Thai green papaya salad for a refreshing contrast.
  • For a complete Thai-inspired feast, serve alongside spring rolls or satay skewers as appetizers.
  • Garnish with extra lime wedges and fresh Thai basil leaves for added aroma and zest.
  • A cold Thai iced tea or a crisp lemongrass-infused cocktail makes an excellent beverage pairing.