Tom Kha with Seafood
⏳ Time
30 minutes
🥕 Ingredients
19
🍽️ Servings
2
Description
This recipe was shared with us by chef John Smith from a popular American restaurant.
Ingredients
- Chicken Broth - 17 fl oz
- Fish Oil - ½ tablespoon
- Lemongrass - 0.5 oz
- Grated Ginger Root - 0.5 oz
- Fish Oil - 1 fl oz
- Salt - 0.2 oz
- Sugar - 0.4 oz
- Garlic - 2 cloves
- Banana Leaves - 3 pieces
- Lime Juice - 0 fl oz
- Vegetable Oil - 0 fl oz
- Coconut Liqueur - 7 fl oz
- Tom Kha paste - 1.1 oz
- Cod fillet - 2.8 oz
- Shrimp - 2.8 oz
- Squid - 2.8 oz
- Fresh Mushrooms - 2.1 oz
- Cilantro - 0.1 oz
- Scallions - 0 oz
Step by Step guide
Step 1
Chop the lemongrass, lime leaves, garlic, and ginger randomly.
Step 2
Place a pot on the heat, add vegetable oil, and add the chopped ingredients.
Step 3
Sauté until fragrant.
Step 4
Then add the Tom Kha paste and sauté for another 3–5 minutes.
Step 5
Next, add the chicken broth, dashi, fish sauce, salt, sugar, lime juice, and coconut cream. Simmer on low heat for 20–30 minutes.
Step 6
Remove from heat and strain through a sieve into a clean pot.
Step 7
Cut the fish and mushrooms into cubes.
Step 8
Rinse the shrimp and squid, peel them, rinse again, and remove the digestive tract from the shrimp.
Step 9
Place the pot with the broth on the stove, bring to a boil, and add the seafood and mushrooms.
Step 10
Reduce the heat to a minimum and cook for 3 minutes. Remove from heat.
Step 11
Pour the soup into bowls. Top with fresh cilantro leaves and thinly sliced green onion. A wedge of lime can be served with the soup.
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