Tom kha soup mix
A set of dried aromatics for the Thai coconut soup — galangal, lemongrass, kaffir lime and chili, for a quick tom kha soup with chicken or shrimp.
Tom kha soup mix is a set of dried or frozen aromatics for the Thai coconut soup: galangal, lemongrass, kaffir lime leaves, chili, shallot, sometimes cilantro and dried mushrooms. It is added to coconut milk with chicken or shrimp, fish sauce, lime juice and curry paste and quickly cooked into a tom kha soup with a mild sour-spicy, creamy-coconut taste.
Recipes with this ingredient
The recipe was shared with us by the chef of the Amber restaurant Andrey Kashirin.
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Tom Kha Kung is an exquisite Thai soup that embodies the rich flavors of Southeast Asia. Its delicate coconut base harmonizes with the spiciness of tom yum paste, the aroma of galangal, and the freshness of lemongrass. This dish is a true symphony of flavors: the sweetness of coconut milk, the tartness of lime and tom yum, the heat of chili, and the depth of umami from shiitake mushrooms and shrimp. Tom Kha Kung historically emerged in Thailand as a milder alternative to spicy tom yum and is now one of the most popular soups in Thai cuisine.
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