Tom Kha Kai soup
4 servings
30 minutes
Tom Kha Kai soup is a gem of Thai cuisine that combines the tenderness of coconut milk, the spicy freshness of lemongrass and galangal, and a slight tanginess of lime. This aromatic soup with chicken fillet and mushrooms has a rich, multifaceted flavor where the sweetness of coconut harmoniously intertwines with spicy seasonings. Its origins trace back to central Thailand, where it served not only as a warming dish but also as a unique remedy for health due to the healing properties of its ingredients. Tom Kha Kai is perfect for both everyday dinners and special occasions, surprising guests with its exotic notes. Serving it with lime juice adds an ideal balance of flavors, making this soup an unparalleled gastronomic delight.
1
First, boil the chicken fillet cut into small cubes for about 15 minutes, then add the chopped mushrooms and cook for another 10 minutes.
- Chicken breast fillet: 300 g
- Button mushrooms: 100 g
2
We cut the lemongrass stems into pieces about 3 cm long, as shown in the picture. We slice the galangal into thin rounds, 5-6 pieces will be enough.
- Lemongrass: 2 stems
- Galangal: 1 piece
3
Pour coconut milk into a pot with chicken fillet and mushrooms. Add 2 tablespoons of Tom Kha paste, then chopped lemongrass and galangal. Toss in 4-5 kaffir lime leaves, season with 2 tablespoons of fish sauce and finely chopped chili pepper.
- Coconut milk: 1 jar
- Thai tom kha vegetable and aromatics kit: 2 tablespoons
- Lemongrass: 2 stems
- Galangal: 1 piece
- Kaffir lime leaves: 4 pieces
- Fish sauce: 2 tablespoons
- Red chili pepper: 1 piece
4
Let the soup simmer on low heat for about 5-6 minutes.
5
To add an Asian touch of freshness to the soup, we add 1 tablespoon of lime juice directly to the bowl.
- Lime juice: 1 tablespoon
