Tom Kha Kai Soup
Soups • Thai
Description
Tom Kha Kai Soup
Ingredients
- Coconut Milk 1 can
- Kaffir Lime Leaves 4 pieces
- Galangal 1 piece
- Lemongrass 2 stalks
- Chicken fillet 10 oz
- Water 25 fl oz
- Thai Vegetable Set 'Tom Kha' 2 tablespoons
- Pickled Chanterelles 5 oz
- Lime Juice 1 tablespoon
- Fish Oil 2 tablespoons
- Mild Chili Spice 1 piece
Step-by-Step Guide
Step 1
First, boil the diced chicken fillet for about 15 minutes, then add the sliced champignon mushrooms and cook for another 10 minutes.
Step 2
Cut the lemongrass stalks into pieces about 3 cm long, as shown in the picture. Slice the galangal into thin rounds, about 5–6 pieces will be enough.
Step 3
Pour the coconut milk into the pot with the chicken fillet and mushrooms. Add 2 tablespoons of Tom Kha paste, then the cut lemongrass stalks and galangal. Toss in 4–5 kaffir lime leaves, season with 2 tablespoons of fish sauce and the finely chopped chili pepper.
Step 4
Let the soup simmer on low heat for about 5–6 minutes.
Step 5
To add an Asian touch of freshness to the soup, add 1 tablespoon of lime juice directly to the bowl.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!