Health Resources

Tom Ka Kai (Thai Coconut Milk Soup)

tom ka kai image

We’re crazy for Coconuts!

Coconut milk contains beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy.   Lauric Acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms.  Coconuts’ fatty acids may help you lower cholesterol levels, improve blood pressure, and prevent heart attacks or a stroke. This delicious Thai soup is really easy to make and is a lovely first course.  Add prawns and carrots in to make it more of a meal. Adjust spice heat levels with chili pepper quantity.  Can also “ease in” hot chili sauce (Sriracha) for each serving.  A few drops should satisfy the more tolerant palette. Ingredients:
  • 1 teaspoon coconut or peanut oil
  • 1-2 fresh red chilis, seeded and sliced (jalapenos can be substituted)
  • 2 garlic cloves crushed
  • 1 large leek, cleaned and thinly sliced
  • 2 ½ cups organic chicken broth
  • 1 can (1 2/3 cups) organic coconut milk (can use light for a lower calorie option)
  • 1 lb boneless, skinless organic chicken breast cut into bite-sized pieces
  • 2 Tbl Thai fish sauce
  • 1 lemongrass stalk, split
  • 1-inch piece fresh ginger or galangal, peeled and finely chopped or grated
  • 1 teaspoon raw sugar
  • 4 kaffir lime leaves, gently stretch and bruise (optional, any lime leaves work)
  • ¾ cup frozen organic baby peas, thawed
  • 1 pack fresh Enoki mushroom, trimmed and separated (shitake or oyster mushrooms can also be used)
  • 3 fresh scallions (green onions), trimmed and thinly sliced on a slight diagonal
  • 3 Tbs chopped fresh cilantro leaves
  • Lime Wedges and Cilantro, Mint or Thai Basil for garnish (optional)
  1. Heat the oil in a large saucepan and cook the chilies and garlic for 2 minutes
  2. Add the leek and cook for 2 more minutes, stirring frequently
  3. Stir in the broth and coconut milk and bring to a boil
  4. Add chicken, fish sauce, lemongrass, ginger, sugar and lime leaves
  5. Simmer, covered, 15 minutes ‘til chicken is tender, stirring occasionally
  6. Add peas and mushrooms, cook for 3-5 more minutes
  7. Remove the lemongrass and lime leaves
  8. Stir in the cilantro and serve garnished with lime wedges and fresh cilantro, mint or basil
Serves 4