Thai Tom Kha Soup with Coconut Milk and Seafood
4 servings
25 minutes
Tom Kha is a gem of Thai cuisine that embodies the perfect balance of sour, sweet, spicy, and salty flavors. This coconut milk and seafood soup is a true gastronomic journey to Thailand. Its history traces back to traditional Thai recipes where coconut milk softens the spiciness while lemongrass and lime add freshness. Seafood like octopus, squid, and shrimp provide rich texture and aroma. Pineapple adds a refined fruity note while spicy chili gives it zest. Tom Kha is not just a soup but a true delight for gourmets. It is served hot garnished with coriander and is perfect for both cozy dinners and impressive festive tables.
1
Bring coconut milk to a boil, add lemongrass (lemon zest) and lime leaves.
- Coconut milk: 1 l
- Lemongrass: 1 stem
- Kaffir lime leaves: 4 pieces
2
Add onion and tomato, cut lengthwise into four parts. Cut the sliced mushrooms and pineapple ring into 4-6 pieces. Chili pepper. Cook for 5-7 minutes.
- Onion: 1 head
- Tomatoes: 1 piece
- Button mushrooms: 100 g
- Pineapple: 1 piece
- Red chili pepper: 6 pieces
3
Add seafood and boil for 3 minutes. Add salt and oyster sauce.
- Baby octopus: 100 g
- Baby squid rings: 100 g
- Shrimp: 100 g
- Sea salt: 0.5 teaspoon
- Oyster sauce: 0.5 teaspoon
4
Remove from heat, season with fish sauce, lime or lemon juice.
- Fish sauce: 2 tablespoons
- Lime juice: 2 tablespoons
5
Garnish with coriander sprigs or greens.
6
Serve hot.