Tom kha soup

Step-by-step cooking

1. Step 1:

   

   How to cook Thai Tom Kha soup? Prepare everything you need according to the list. The original recipe uses galangal and kafir lime leaves. It is perfectly acceptable to replace these two ingredients with ginger and lime zest.

2. Step 2:

   

   Peel the onion and ginger. Rinse them together with cherry tomatoes in cool water and dry them with paper napkins to get rid of excess moisture. To make soup, it is better to use red onions or shallots. Cut the onion into medium-sized cubes. Chop the lemongrass into small fragments, cut the ginger into thin circles. Cut cherry tomatoes in half, leave very small fruits whole.

3. Step 3:

   

   Rinse and dry the chicken breast. Cut the fillet into medium-sized cubes.

4. Step 4:

   

   Heat the vegetable oil in a saucepan with a thick bottom. Send the onion, lemongrass and ginger to fry. Add chopped chili pepper (fresh or dried). Adjust the amount of pepper to your liking. Fry everything over high heat for a few seconds, stirring constantly.

5. Step 5:

   

   Put the chicken in the pan, stirring, cook for about a minute (the flame can be slightly lowered so that nothing burns).

6. Step 6:

   

   Add chicken broth (400-500 ml) to the pan. I sometimes add boiling water at this stage, it turns out very tasty too. After boiling, reduce the stove to medium and cook for 10-15 minutes.

8. Step 7:

   

   At this time, prepare the mushrooms. The recipe used canned shiitake. Wood mushrooms or fresh oyster mushrooms are ideal for the recipe. Cut large mushrooms into small pieces, medium in half, and leave the small ones whole.

9. Step 8:

   

   Put cherry tomatoes and mushrooms in a saucepan.

10. Step 9:

    

    Often on supermarket shelves you can see ready-made pastes for Asian soups on sale. If you have Tom Kha soup paste available, then add it at this stage. Usually, the finished paste contains all the necessary seasonings, in which case sugar with oyster sauce does not need to be added.

11. Step 10:

    

    Pour in the coconut milk and cook the soup over medium heat for about 5-7 more minutes. Make sure that there is no intense bubbling in the pan, otherwise the coconut milk may curdle. If you have not used the ready-made pasta for soup (step 9), then add sugar, fish (oyster) sauce, juice of freshly squeezed lime and kaffir lime leaves (lime zest, grated on a fine grater) to the soup at this stage.

12. Step 11:

    

    Try the soup. It should taste rich, sour-creamy- sweet-spicy. If some component is missing, add it to your liking. Ready!