Tom Kha Kai Soup
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Tom Kha Kai Soup
Ingredients
- Coconut Milk - 1 can
- Kaffir Lime Leaves - 4 pieces
- Galangal - 1 piece
- Lemongrass - 2 stalks
- Chicken fillet - 10.6 oz
- Water - 27 fl oz
- Thai Vegetable Set 'Tom Kha' - 2 tablespoons
- Pickled Chanterelles - 3.5 oz
- Lime Juice - 1 tablespoon
- Fish Oil - 2 tablespoons
- Mild Chili Spice - 1 piece
Step by Step guide
Step 1
First, boil the diced chicken fillet for about 15 minutes, then add the sliced champignon mushrooms and cook for another 10 minutes.
Step 2
Cut the lemongrass stalks into pieces about 3 cm long, as shown in the picture. Slice the galangal into thin rounds, about 5–6 pieces will be enough.
Step 3
Pour the coconut milk into the pot with the chicken fillet and mushrooms. Add 2 tablespoons of Tom Kha paste, then the cut lemongrass stalks and galangal. Toss in 4–5 kaffir lime leaves, season with 2 tablespoons of fish sauce and the finely chopped chili pepper.
Step 4
Let the soup simmer on low heat for about 5–6 minutes.
Step 5
To add an Asian touch of freshness to the soup, add 1 tablespoon of lime juice directly to the bowl.
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