Tom Kha Kai Soup

cooking time :

10-15 MIN

serving :

10-15 MIN

September 14, 2020

ingredients

• 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

Tom Kha Kai Soup

cooking steps

STEP 1

In a pot, heat 300ml of chicken stock (or water) with the coconut cream.

STEP 2

Add the Tom Kha soup paste and optional herbs if you have (lemongrass, kaffir lime leaves, galangal), stir and bring to a boil.

STEP 3

Add the chicken and mushrooms and any other vegetables you may be using.

STEP 4

Season with fish sauce and sugar to taste.

STEP 5

Simmer until chicken and mushrooms are cooked through.

STEP 6

If you’re adding coriander leaves, put it in now and remove from the heat.

STEP 7

Squeeze the lime juice in the soup before serving To make it a main course, serve with hot Thai Jasmine rice.

Chef s Tip

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