Tom kha with seafood
2 servings
30 minutes
The recipe was shared with us by the chef of the Amber restaurant Andrey Kashirin.
1
Chop lemongrass, lime leaves, garlic, and ginger randomly.
- Lemongrass: 15 g
- Kaffir lime leaves: 3 pieces
- Garlic: 2 cloves
- Ginger root: 15 g
2
Put the pot on the fire, add vegetable oil, and add the chopped ingredients.
- Vegetable oil: 15 ml
3
Roast until a spicy aroma appears.
4
Then add the tom kha paste and sauté for another 3-5 minutes.
- Tom kha soup mix: 30 g
5
Next, add chicken broth, dashi, fish sauce, salt, sugar, lime juice, and coconut cream. Simmer on low heat for 20-30 minutes.
- Chicken broth: 500 ml
- Fish stock: 0.5 tablespoon
- Fish sauce: 40 ml
- Salt: 5 g
- Sugar: 10 g
- Lime juice: 10 ml
- Coconut cream: 200 ml
6
Remove from heat and strain through a sieve into a clean pot.
7
Cut the fish and mushrooms into cubes.
- Cod fillet: 80 g
- Fresh mushrooms: 60 g
8
Wash the shrimp and squid, clean them from the shell and chitin, wash again, and remove the digestive tract from the shrimp.
- Shrimp: 80 g
- Squid: 80 g
9
Place the pot with broth on the stove, bring to a boil, add seafood and mushrooms.
- Shrimp: 80 g
- Squid: 80 g
- Fresh mushrooms: 60 g
10
Reduce the heat to minimum, cook for 3 minutes. Remove from heat.
11
Pour the soup into bowls. Top with fresh cilantro leaves and thinly sliced scallions. A wedge of lime can be served with the soup.
- Cilantro: 3 g
- Chives (ciboulette): 1 g