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Tom Kha
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Tom Kha

20 min4 serv.20 февр. 2026 г.

Description

Perfect for lunch. A creamy soup with a nutty flavor and a characteristic Asian cuisine balanced, multi-layered taste combination: sweet, salty, sour, and spicy. Be sure to try it and delight your family with an interesting lunch. The soup is ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the necessary ingredients for making Thai Tom Kha soup. The ready-made Tom Yum paste already contains lemongrass, garlic, galangal, tamarind paste, and kaffir lime, but you can enhance the flavors by adding these ingredients additionally if desired. Galangal root can be substituted with ginger. If you have fish sauce available, you can use it instead of salt. Chicken breast can be replaced with thigh fillet for juicier meat.

  2. 2

    Step 2

    Step 2

    Prepare the soup's flavor base. Cut the red chili pepper in half lengthwise and remove the core. Finely chop the galangal root. Slice the green onions. Cut large mushrooms and cherry tomatoes in half; small ones can be left whole.

  3. 3

    Step 3

    Step 3

    Trim chicken breast fillet of tendons, excess fat, and connective tissue. Cut the meat into small pieces across the grain.

  4. 4

    Step 4

    Step 4

    In a saucepan, heat a little refined odorless oil. Add the chopped galangal root, red chili pepper, and kaffir lime leaves. Lightly sauté the ingredients for 1-2 minutes, until fragrant.

  5. 5

    Step 5

    Step 5

    Place the prepared chicken breast fillet pieces into a saucepan and lightly sauté.

  6. 6

    Step 6

    Step 6

    Add the prepared mushrooms and, stirring, fry until excess moisture has evaporated.

  7. 7

    Step 7

    Step 7

    Place the tomatoes and green onions in the pan. Gently mix and heat all ingredients for a few more minutes.

  8. 8

    Step 8

    Step 8

    Pour the chicken broth into the saucepan.

  9. 9

    Step 9

    Step 9

    Add sugar, salt, Tom Yum paste, and sesame oil to the broth. Mix the broth.

  10. 10

    Step 10

    Step 10

    Pour in the coconut milk and gently bring the soup to a light boil over low heat. Turn off the heat after 2-3 minutes. The coconut milk should be at room temperature, otherwise it may curdle.

  11. 11

    Step 11

    Step 11

    Boil the rice; it will mellow the spiciness of the soup. Serve the rice alongside the soup in a separate dish.

  12. 12

    Step 12

    Step 12

    Tom Kha is ready, I wish you enjoyment with every spoonful, to experience the full spectrum of bright Asian flavors!