Tom Kha Soup
⏳ Time
1 hour 10 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
Tom Kha Soup is a delicious and aromatic Thai dish made with coconut milk, lemongrass, galangal, and mushrooms. This comforting soup often includes chicken or shrimp, and is garnished with fresh herbs like cilantro and lime. Perfect for warming up on a chilly day, it's a favorite in many American restaurants that feature Asian cuisine.
Ingredients
- Poultry - 1 piece
- Onion - 1 head
- Carrot - 1 piece
- Shrimp - 17.6 oz
- Cilantro - 1 bunch
- Galangal - 3 pieces
- Lemongrass - 6 stalks
- Tom Yum Chili Paste - 2 spoons
- Palm Sugar - 2.1 oz
- Tamarind Paste - 1 tablespoon
- Fish Oil - 1 fl oz
- Kaffir Lime Leaves - 4 pieces
- Coconut Milk - 1 qt
- Lime - 2 pieces
Step by Step guide
Step 1
Peel and roughly chop the carrot. Place it in a pot along with a peeled onion and a whole chicken. Cover with water and simmer for fifty minutes, or until the broth is ready. It's important not to add a single gram of salt.
Step 2
Take the lemongrass stalks, cut off the roots and the entire green part. You will have sticks about six centimeters long. Slice them into rings no wider than 1/2 cm. Peel the galangal and cut it into discs that are half a centimeter thick.
Step 3
Strain one liter of broth and transfer it to a pot. Place it over heat and add the chopped lemongrass and galangal. Let everything simmer for about five minutes on low heat until a sharp aroma emerges, reminiscent of triple cologne. Pour in one liter of coconut milk, bring it to a temperature just below boiling, and maintain this temperature until the soup is fully cooked.
Step 4
Add to the soup, one at a time, one and a half tablespoons of tom yum chili paste, one teaspoon of tamarind paste, and one tablespoon of fish sauce. Stir each ingredient in well and wait a couple of minutes before adding the next.
Step 5
Add 2/3 of a block of palm sugar to the soup. To crush the palm sugar, wrap the block in a towel, hold the ends, and strike the wrapped block against the floor a few times. Stir and wait for the sugar to completely dissolve.
Step 6
Shred the cooked chicken, remove the meat from the bones, and add it to the soup. Add kaffir lime leaves and let the soup sit on low heat for a couple of minutes.
Step 7
Sauté large shrimp in butter until golden brown, chop them, and add to the soup.
Step 8
Serve by adding the juice of a lime quarter and a handful of coarsely chopped cilantro to each plate.
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