• 70g BE Tom Kha soup paste
• 400ml BE coconut cream
• 300-350g chicken breast (sliced)
• 300 ml of chicken stock (or water)
• 10-12 pces mushrooms
• 1 Tbsp sugar
• 1 Tbsp BE fish sauce
• 1/2 lime
• 2 kaffir lime leaves (optional)
• 1 stalk of lemongrass (optional)
• 2 slices galangal (optional)
Optional : coriander leaves for garnish
For a vegan soup, replace the chicken with tofu or tempeh or more mushrooms and use light soya sauce instead of fish sauce for seasoning.
Feel free to modify the recipe by using different local & seasonal vegetables available near you
© Blue Elephant International 2023