In the late 19th century, tom kha was not a soup. It was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. It was then served with a basic roasted chili jam as a dipping relish. Since the dish is very popular, there are also other versions of the soup - vegetarian, tofu, seafood, and pork tom kha are just some of its varieties. It is traditionally served with rice on the side, garnished with coriander leaves and diced tomatoes.
Prep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
Bring to boil
1 cup water(or chicken broth)
2 tsp lemongrass powder(or one stalk lemongrass)
2 tsp galangal powder
6 kaffir lime leaves
8 bird's eye chilies(or red thai paste as substitute)
...add
250 g chicken breast(cut in to cubes)
1 cup mushrooms
1 ½ cups coconut milk
...off heat
2 tbsp fish sauce
2 ½ tbsp lime juice
1 tbsp chopped cilantro
Directions
1
- Add water, lemongrass, galangal, chilies, kaffir lime leaves into a pot and bring it to boil.
- Add mushrooms and chicken and boil it on medium heat until the chicken is cooked.
- Now incorporate coconut milk and simmer for a couple more minutes.
- Turn off the heat and add lime juice and fish sauce to taste.
- Add chopped cilantro before serving.
Ingredients
Bring to boil
1 cup water(or chicken broth)
2 tsp lemongrass powder(or one stalk lemongrass)
2 tsp galangal powder
6 kaffir lime leaves
8 bird's eye chilies(or red thai paste as substitute)
...add
250 g chicken breast(cut in to cubes)
1 cup mushrooms
1 ½ cups coconut milk
...off heat
2 tbsp fish sauce
2 ½ tbsp lime juice
1 tbsp chopped cilantro
Directions
1
- Add water, lemongrass, galangal, chilies, kaffir lime leaves into a pot and bring it to boil.
- Add mushrooms and chicken and boil it on medium heat until the chicken is cooked.
- Now incorporate coconut milk and simmer for a couple more minutes.
- Turn off the heat and add lime juice and fish sauce to taste.
- Add chopped cilantro before serving.