Variation on Tom Kha
⏳ Time
45 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
* You can try using any mushrooms. After all, this is YOUR Tom Kha! I tried store-bought champignons — they taste like plastic and add no flavor at all. With shiitake, you get both flavor and broth! ** To be precise, we are making a variation on the theme of Tom Yum Kai Nam Khon. Despite the fact that there are not many ingredients in this recipe, I simmer the soup for 45–50 minutes to ensure the mushrooms are cooked through.
Ingredients
- Poultry - 14.1 oz
- Shimeji mushrooms - 7.1 oz
- Mild Chili Spice - 1 piece
- Coconut Milk - 1 can
- Salt - to taste
- Lemongrass - 1 piece
Step by Step guide
Step 1
If necessary, thaw the chicken and mushrooms. Cut the chicken into medium-sized pieces; there's no need to chop the shiitake.
Step 2
Pour a little water into the bottom of the pot so that the chicken and mushrooms are just covered. Bring to a boil.
Step 3
I consider it especially important to add the coconut milk only after the water has boiled, not somewhere in the middle or at the end. The chicken and mushrooms need to cook in that milk!
Step 4
Crush the whole red pepper. Add it to the soup. A distinctive feature of Thai cuisine is the spiciness of the dishes. Therefore, I advise you not to be afraid of the pepper! Eating a non-spicy Tom Kha is like... going to the movies and sleeping through the entire film.
Step 5
Lemongrass is worth using only if you like the smell and taste. Often, this ingredient is unappealing to a Russian person, but it gives the dish its Thai character. You can try adding more lemongrass to the soup each time until you find your 'norm.'
Step 6
It's best to add salt at the end. You can also add cilantro.
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