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 Thai Soup "Tom Kha" with Chicken Recipe
Thai soup with an exotic taste will help diversify your diet. This is a classic recipe for Tom Kha coconut soup with chicken. Like all dishes of the Kingdom of Thailand, the soup contains a palette of all tastes. what you can imagine: salty, sweet, creamy, spicy, sour, spicy. It is not recommended to replace the soup components with more affordable options. The exception applies only to tree mushrooms, they can be replaced with oyster mushrooms.
Course First Course Dishes, Hot Dishes
Cuisine Thai Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Course First Course Dishes, Hot Dishes
Cuisine Thai Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. To prepare the classic Thai Tom Kha soup, prepare the necessary set of products: chicken, lemongrass, lime, Kaffir lime leaves, galangal root, chili pepper, cane sugar, fish sauce, tomatoes, mushrooms, coconut milk, cilantro.
    To prepare the classic Thai Tom Kha soup, prepare the necessary set of products: chicken, lemongrass, lime, Kaffir lime leaves, galangal root, chili pepper, cane sugar, fish sauce, tomatoes, mushrooms, coconut milk, cilantro.
  2. First of all, free the meat from the bones., You can immediately cut it into portions or do it after boiling. Wash the bones and meat well, pour water and put the broth on medium heat. After boiling, do not forget to remove the foam. After 40 minutes, strain the broth, set aside the bones and meat.
    First of all, free the meat from the bones., You can immediately cut it into portions or do it after boiling. Wash the bones and meat well, pour water and put the broth on medium heat. After boiling, do not forget to remove the foam. After 40 minutes, strain the broth, set aside the bones and meat.
  3. Chop the lemongrass and cut into 4-5 cm slices along with the lime to remove the zest and squeeze out the juice. Cut tomatoes into slices, mushrooms into strips. Cut the chili pepper in half lengthwise and remove the seeds, cut the galangal root into slices.
    Chop the lemongrass and cut into 4-5 cm slices along with the lime to remove the zest and squeeze out the juice. Cut tomatoes into slices, mushrooms into strips. Cut the chili pepper in half lengthwise and remove the seeds, cut the galangal root into slices.
  4. Pour coconut milk into the prepared broth, put the ingredients that will give the soup an exotic taste: lemongrass, Kaffir lime leaves, galangal root, chili pepper. Let the broth boil and cook for 5-7 minutes on low heat. After boiling, they can be removed from the broth.
    Pour coconut milk into the prepared broth, put the ingredients that will give the soup an exotic taste: lemongrass, Kaffir lime leaves, galangal root, chili pepper. Let the broth boil and cook for 5-7 minutes on low heat. After boiling, they can be removed from the broth.
  5. Add the delayed pieces of boiled chicken, mushrooms. cook the tomatoes for another 5 minutes. At the end, pour in the fish sauce, add cane sugar to taste, zest and lime juice.
    Add the delayed pieces of boiled chicken, mushrooms. cook the tomatoes for another 5 minutes. At the end, pour in the fish sauce, add cane sugar to taste, zest and lime juice.
  6. Serve the soup with chopped coriander and spicy crumbly rice.
    Serve the soup with chopped coriander and spicy crumbly rice.
  7. Bon appetit.
    Bon appetit.
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