Tom kha kung

4 servings

30 minutes

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.

Energy value per serving

• Calories: 645.1
• Proteins: 57.1g
• Fats: 37.8g
• Carbohydrates: 21.7g

Ingredients

• Coconut milk: 800 ml
• Galangal: 1 pc
• Peeled king prawns: 20 pc
• Chicken breast: 500 g
• Tom Yum Pepper Paste: 40 g
• Fish sauce: to taste
• Lime leaves: 5 g
• Onion: 1 pc
• Tom Kha Mix: 3 tbsp
• Chili pepper: 3 pc
• Shiitake mushrooms: 60 g
• Lemon grass: 7 stem

Cooking steps

1. Wash all the ingredients. Clean the shrimp (raw), leaving the tails. Soak the shiitake mushrooms for about 20 minutes. It's better to take sliced ones; if you have whole ones, it's better to slice them. Peel the top layer of lemongrass, cut it into 3-4 cm sticks, and lightly pound with a meat mallet. Slice the galangal into 3 mm thick rounds (I do this in a medium-sized pot with a thick bottom, stirring occasionally while cooking).

   Required ingredients:

   • Peeled king prawns: 20 pieces
   • Shiitake mushrooms: 60 g
   • Lemon grass: 7 stems
   • Galangal: 1 piece

2. Slice the chicken breast into thin horizontal pieces. Hold the knife at a 60-degree angle. Cut the onion into rings.

   Required ingredients:

   • Chicken breast: 500 g
   • Onion: 1 piece

3. Pour and scrape out one can of coconut milk into a pot, bring it to almost boiling over high heat. Add chicken and onion. Set the heat to 6.

   Required ingredients:

   • Coconut milk: 800 ml
   • Chicken breast: 500 g
   • Onion: 1 piece

4. When the chicken is cooked, immediately add galangal and lemongrass.

   Required ingredients:

   • Galangal: 1 piece
   • Lemon grass: 7 stems

5. After 3 minutes, pour in the second can of milk.

   Required ingredients:

   • Coconut milk: 800 ml

6. Wait until it's almost boiling, then add the tom yum paste. From this moment, start stirring constantly.

   Required ingredients:

   • Tom Yum Pepper Paste: 40 g

7. After another three minutes, add the special dried mixture - lime leaves, halved or smashed; mushrooms or shrimp, or both (I sometimes cook without shrimp).

   Required ingredients:

   • Lime leaves: 5 g
   • Shiitake mushrooms: 60 g
   • Peeled king prawns: 20 pieces

8. At the end, add the pepper.

   Required ingredients:

   • Chili pepper: 3 pieces

9. Simmer for about ten minutes.

   Required ingredients:

   • Fish sauce:  to taste