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Thai Tom Kha Soup
Thai Tom Kha Soup

Thai Tom Kha Soup
Thai Tom Kha Soup
Source
Ingredients:
1
Servings
  • 1
    item
     can coconut milk
  • 480
    ml
     chicken or vegetable broth
  • 2
    item
     stalks lemongrass, bruised
  • 4
    item
     kaffir lime leaves
  • 2
    item
     bird’s eye chili peppers, sliced
  • 2
    clove
     garlic, minced
  • 1
    item
     1-inch piece of ginger, grated
  • 1
    tbsp
     fish sauce
  • 1
    tbsp
     brown sugar
  • 2
    item
     mushrooms, sliced
  • 240
    ml
     sliced chicken or tofu
  • 60
    ml
     cilantro, chopped
  • 1
    item
     juice of half a lime
  • 1
    item
     can of coconut milk
  • 2
    item
     stalks of lemongrass, bruised
Thai Tom Kha Soup
Instructions:
  1. Simmer Coconut Milk and Broth: In a large pot, bring the coconut milk and chicken or vegetable broth to a simmer over medium heat.
  2. Add Aromatics and Seasoning: Add the bruised lemongrass stalks, kaffir lime leaves, sliced chili peppers, minced garlic, grated ginger, fish sauce, and brown sugar. Stir to combine.
  3. Cook Chicken or Tofu: Add the sliced mushrooms and chicken or tofu to the pot. Continue to simmer for 5-7 minutes, or until the chicken is cooked through and the mushrooms are tender.
  4. Remove the lemongrass stalks and kaffir lime leaves from the pot.
  5. Taste the soup and adjust the seasoning if necessary, adding more fish sauce, lime juice, or sugar as needed.
  6. Stir in the juice of half a lime.
  7. Ladle the Tom Kha soup into bowls and garnish with chopped cilantro.
  8. You can add additional vegetables such as bell peppers, baby corn, or broccoli for more variety and nutrition.
  9. Serve this flavorful and aromatic Thai Tom Kha Soup hot, and enjoy the comforting blend of coconut milk, lemongrass, and fresh herbs.
  10. Buon appetito!
  11. In a large pot, bring the coconut milk and broth to a simmer over medium heat.
  12. Add the lemongrass, kaffir lime leaves, chili peppers, garlic, ginger, fish sauce, and brown sugar. Stir to combine.
  13. Add the mushrooms and chicken or tofu, and continue to simmer for 5-7 minutes, or until the chicken is cooked through.
  14. Taste and adjust seasoning if necessary.
  15. Add the lime juice and stir well.
  16. Ladle the tom kha into bowls and garnish with cilantro. Enjoy!
  17. Note : You can also add vegetables of your choice such as bell pepper, baby corn, broccoli etc
  • 1
    item
     can coconut milk
  • 480
    ml
     chicken or vegetable broth
  • 2
    item
     stalks lemongrass, bruised
  • 4
    item
     kaffir lime leaves
  • 2
    item
     bird’s eye chili peppers, sliced
  • 2
    clove
     garlic, minced
  • 1
    item
     1-inch piece of ginger, grated
  • 1
    tbsp
     fish sauce
  • 1
    tbsp
     brown sugar
  • 2
    item
     mushrooms, sliced
  • 240
    ml
     sliced chicken or tofu
  • 60
    ml
     cilantro, chopped
  • 1
    item
     juice of half a lime
  • 1
    item
     can of coconut milk
  • 2
    item
     stalks of lemongrass, bruised
1
Servings
0

Simmer Coconut Milk and Broth: In a large pot, bring the coconut milk and chicken or vegetable broth to a simmer over medium heat.

Add Aromatics and Seasoning: Add the bruised lemongrass stalks, kaffir lime leaves, sliced chili peppers, minced garlic, grated ginger, fish sauce, and brown sugar. Stir to combine.

Cook Chicken or Tofu: Add the sliced mushrooms and chicken or tofu to the pot. Continue to simmer for 5-7 minutes, or until the chicken is cooked through and the mushrooms are tender.

Remove the lemongrass stalks and kaffir lime leaves from the pot.

Taste the soup and adjust the seasoning if necessary, adding more fish sauce, lime juice, or sugar as needed.

Stir in the juice of half a lime.

Ladle the Tom Kha soup into bowls and garnish with chopped cilantro.

You can add additional vegetables such as bell peppers, baby corn, or broccoli for more variety and nutrition.

Serve this flavorful and aromatic Thai Tom Kha Soup hot, and enjoy the comforting blend of coconut milk, lemongrass, and fresh herbs.

Buon appetito!

In a large pot, bring the coconut milk and broth to a simmer over medium heat.

Add the lemongrass, kaffir lime leaves, chili peppers, garlic, ginger, fish sauce, and brown sugar. Stir to combine.

Add the mushrooms and chicken or tofu, and continue to simmer for 5-7 minutes, or until the chicken is cooked through.

Taste and adjust seasoning if necessary.

Add the lime juice and stir well.

Ladle the tom kha into bowls and garnish with cilantro. Enjoy!

Note : You can also add vegetables of your choice such as bell pepper, baby corn, broccoli etc

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