Thai Chicken and Mushroom Soup
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
6
Description
Let me start by saying that 'true connoisseurs' should not bother reading this recipe, as almost all the ingredients have been substituted. The original recipe is quite expensive, and the ingredients are harder to find; my method is a budget-friendly alternative :) The only irreplaceable ingredient is lemongrass; without it, nothing will turn out right.
Ingredients
- Lemongrass - 3.5 oz
- Grated Ginger Root - 1 piece
- Chicken Thighs - 4 pieces
- Morels - 17.6 oz
- Cream 22% - 12 fl oz
- Mild Chili Spice - 3 pieces
- Onion - 1 head
- Garlic - 3 cloves
- Kaffir Lime Leaves - 5 pieces
- Rice - 7.1 oz
- Vegetable Oil - 1 fl oz
Step by Step guide
Step 1
Pour about 3-3.5 liters of water into a pot (who said you can't make tom kha in large pots?), add the chicken thighs with the bone, bring to a boil, and let it simmer for about 20-30 minutes. At the same time, you can start cooking the rice (preferably parboiled), just don't forget about it; after boiling, reduce the heat and stir, and when all the water is absorbed, turn off the heat and let it finish cooking on the stove.
Step 2
Wash the ginger, lime leaves, and lemongrass, slice the ginger, and cut the lemongrass into sticks about 5 cm long; you can also cut them lengthwise for more aroma, but then the soup will be harder to eat since the lemongrass will break into many thin sticks.
Step 3
Next, prepare the paste. Finely chop the chili, garlic, and onion. First, sauté the onion and garlic in vegetable oil until golden, then add the chili and sauté for another couple of minutes. Blend the mixture until smooth. If you're feeling lazy (like me), you can simply use Tabasco sauce made from red chili pepper.
Step 4
Once the chicken thighs are cooked, remove them, add the sliced lemongrass and ginger to the broth, and also tear and add the lime leaves (if available). Let it simmer for about 20 minutes.
Step 5
Wash the mushrooms, cut them into quarters or sixths (depending on their size). You can also use frozen mushrooms, just cut them the same way.
Step 6
When the lemongrass and ginger have simmered for 20 minutes, add the mushrooms and pour in the cream, which replaces coconut milk (if you prefer a stronger dairy flavor, you can use 500 ml). The cream should be at room temperature (otherwise, it may curdle). Add salt to taste (I add about half a tablespoon).
Step 7
Add a couple of tablespoons of the paste (to taste, it can be less or more). If you didn't make the paste, you can squeeze in 3 cloves of garlic and pour in Tabasco sauce to taste. To avoid overdoing it, it's better to add a little at a time and taste; I usually pour in about 50 drops. If needed, you can add more to your bowl later. For those who like it spicier, you can also toss in a couple of red chili pepper pods, which should be slightly cut to release their flavor.
Step 8
While everything is simmering, remove the meat from the bones of the thighs, cut it into small pieces, and add them to the soup.
Step 9
Let the soup simmer for about 5 minutes, stirring; if it boils, you can also add peeled shrimp (I rarely add them; the flavor is good without them, and shrimp can be quite expensive), then turn off the heat.
Step 10
Serve the soup with rice in separate bowls. You can also add halved cherry tomatoes to the bowl when serving. Fresh cilantro is often added, but I can't stand it, so I don't include it.
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