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.
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).
- Peeled king prawns: 20 pieces
- Shiitake mushrooms: 60 g
- Lemongrass: 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.
- 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.
- Coconut milk: 800 ml
- Chicken breast: 500 g
- Onion: 1 piece
4
When the chicken is cooked, immediately add galangal and lemongrass.
- Galangal: 1 piece
- Lemongrass: 7 stems
5
After 3 minutes, pour in the second can of milk.
- Coconut milk: 800 ml
6
Wait until it's almost boiling, then add the tom yum paste. From this moment, start stirring constantly.
- Tom yum 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).
- Kaffir lime leaves: 5 g
- Shiitake mushrooms: 60 g
- Peeled king prawns: 20 pieces
8
At the end, add the pepper.
- Chili pepper: 3 pieces
9
Simmer for about ten minutes.
- Fish sauce: to taste
