This Daring Plant Chicken Tom Kha Gai is basically your new comfort food BFF. It’s creamy, tangy, and packed with all those fragrant Thai flavors that slap. Think rich coconut cream, zesty lime, and a little spice from red Thai curry paste, all blended perfectly with tender plant chicken and mushrooms. Plus, it’s a total winner when you pair it with jasmine rice or sip it solo. Whether you’re craving something hearty or need to impress at your next dinner, this soup will do the trick.
4-6Serves
45 minCook
15 minPrep
Prepare the Aromatics
Heat coconut oil in a medium pot over medium heat.
Add the sliced onion, chopped garlic, sliced jalapeño or Thai chiles, galangal (or ginger), lemongrass, and red Thai curry paste. Cook, stirring frequently, for about 5 minutes, or until the onions are softened and the mixture is fragrant.
Simmer the Broth
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low and let the broth simmer uncovered for 30 minutes to allow the flavors to meld.
Strain the Broth
After simmering, strain out the aromatics (garlic, onions, lemongrass, and galangal/ginger) and discard them. This step ensures the broth is smooth while retaining the infused flavors.
Add cream and Plant Chicken. Return the strained broth to the pot and add the coconut cream (or coconut milk). Stir to combine. Add the plant chicken pieces and sliced mushrooms. Simmer gently for about 8-10 minutes, or until the mushrooms are tender and the plant chicken is heated through.
Season the soup. Stir in the soy sauce (or tamari/coconut aminos), coconut sugar (or maple syrup), and lime juice. Adjust the amounts to taste, adding more for a balance of salty, sweet, and tangy flavors. Let the soup cook for another 2 minutes to allow the flavors to combine.
Serve
Ladle the soup into serving bowls. Garnish with sliced green onions and fresh cilantro.
Serve hot with steamed jasmine rice or enjoy as is!
