Tom Kha Kung
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Fish sauce (not recommended for the faint-hearted to read about what it is and how it's made) — added directly to the bowl. The richness of flavor is adjusted with fish sauce and a special dried Tom Kha mix. The spiciness is adjusted with Tom Yum paste (I wouldn't recommend more than 70 grams) and chili peppers (the earlier you add them, the spicier it will be; if you chop them finely and add them when you throw in the chicken, you'll achieve maximum spiciness. Enjoy your meal!
Ingredients
- Coconut Milk - 27 fl oz
- Galangal - 1 piece
- Peeled Cooked Shrimp - 20 pieces
- Skin-On Chicken Breasts - 17.6 oz
- Tom Kha paste - 1.4 oz
- Fish Oil - to taste
- Banana Leaves - 0.2 oz
- Onion - 1 piece
- Tom Kha paste - 3 tablespoons
- Mild Chili Spice - 3 pieces
- Shimeji mushrooms - 2.1 oz
- Lemongrass - 7 stalks
Step by Step guide
Step 1
Wash all the ingredients. Clean the shrimp (raw), leaving the tails. Soak the shiitake mushrooms — they should soak for about 20 minutes. It's better to take sliced ones rather than whole; if you took whole ones, it's better to slice them. Peel the outer layer of the lemongrass, cut it into 3–4 cm sticks, and lightly pound them with a meat mallet. Slice the galangal into 3 mm thick rounds (I do this in a medium-sized pot with a thick bottom, stirring occasionally while cooking).
Step 2
Slice the chicken breast into thin pieces horizontally. Hold the knife at a 60-degree angle. Cut the onion into rings.
Step 3
Pour and scoop out the coconut milk (one can) into the pot, bring it to almost boiling over high heat. Add the chicken and onion. Set the heat to medium.
Step 4
When the chicken is cooked, immediately add the galangal and lemongrass.
Step 5
After about 3 minutes, pour in the second can of milk.
Step 6
Wait until it almost boils, then add the Tom Yum paste. From this moment, start stirring constantly.
Step 7
After another three minutes, add the special dried mix — lime leaves, cut in half or pounded with a mallet; mushrooms or shrimp, or both (I occasionally cook without shrimp).
Step 8
Finally, add the chili pepper.
Step 9
Let it steep on low heat for about ten minutes.
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