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Tom Kha
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Brief Description
A light, sweet and sour Thai soup based off of coconut milk and chicken, stewed with Galangal, a relative of ginger.
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Main Ingredient
Chicken, Coconut Milk, Galangal
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Category: Soups
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Cuisine: Thai
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Prep Time: 10 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Substitutions: 4 T fish sauce = 1 T soy sauce Vegetarian Option: Replace fish sauce. Use vegetable stock. Replace chicken with 150 grams matchstick carrots, 150 gram long beans, and/or whole sugar snap peas. Add carrots and long beans as indicated for chicken. Add snap peas during last 20 seconds of cooking.
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Posted By: m.james.butler
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Posted On: Jul 16, 2017
Number of Servings:
Ingredients:
- 2 cans - Coconut Milk 800 ml
- 1 1/4 cups - Chicken Stock 300 ml
- 12 slices - Galangal
- 3 sprigs - lemon grass smashed, cut in 2in pieces
- 8 leaves - kaffir lime leaves separated along vein
- 3 whole - bird's eye (small red) chili's lightly smashed
- 4 whole - thai red onion (shallot) crushed
- 300 grams - chicken breast, thin sliced approx. 2/3 lb.
- 1 whole - medium onion quartered then halved
- 4 tablespoons - fish sauce
- 1 tablespoons - sugar
- 4 tablespoons - lime juice
Directions:
In a pot, combine coconut milk, chicken stock, galangal, lemon grass, kaffir leaves, Thai red onions, and chilis. Cover and bring to a boil for 6 minutes.
Add chicken, onions, fish sauce, and sugar. Simmer 2 minutes.
Turn off heat and add lime juice. Start with 3 tablespoons and continue adding until desired balance is achieved.
Garnish with spring onion and cilantro and serve with jasmine rice.
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