Tom kha kai soup
4 servings
40 minutes
Tom Kha Kai is a gem of Thai cuisine that combines the rich creamy texture of coconut milk with aromatic spices. This soup originated in central Thailand and became a favorite dish due to the balance of sweet, sour, salty, and spicy flavors. Lemongrass, galangal, and lime add freshness while chicken and mushrooms provide richness. Tom Kha Kai is perfect as a light lunch or warming dinner. It is served hot, often with boiled rice to help soften the spiciness. It’s not just a dish but a culinary journey into the heart of Thailand that allows you to experience its exotic gastronomy.
1
Add coarsely chopped lemongrass, shallots, garlic, part of the cilantro, lime leaves, galangal, and chili pepper with seeds (better cut in half) to the chicken broth. Add sugar. Bring to a boil, then simmer for about 15 minutes.
- Chicken broth: 3 glasss
- Shallot: 3 heads
- Garlic: 3 cloves
- Cilantro: 1 bunch
- Lemongrass: 3 stems
- Kaffir lime leaves: 3 pieces
- Galangal: 1 piece
- Thai bird's eye chili: 2 pieces
- Palm sugar: 1 teaspoon
2
Strain the broth through a sieve to remove the cooked ingredients (they are no longer needed).
- Chicken broth: 3 glasss
3
Chop the mushrooms, chicken, and corn, and add them to a pot with broth. Pour in coconut milk and fish sauce (to taste; I usually add a couple of tablespoons). Cook until the chicken is done.
- Fresh mushrooms: 1 glass
- Chicken: 450 g
- Baby corn: 150 g
- Coconut milk: 1 ml
- Fish sauce: 2 tablespoons
4
Add chopped tomatoes, the remaining cilantro leaves, and lime juice to the soup. Bring to a boil. Remove from heat.
- Tomatoes: 2 g
- Cilantro: 1 bunch
- Lime juice: 1 tablespoon