Tom Kha Soup

a creamy ne spicy soup based on coconut milk and lemongrass

Thailand

Main course
2 persons
30
Medium

Tom Kha Soup (also called Tom Kha Kai or Tom Kha Gai) is one of the most popular Thai dishes. The literal translation of Tom Kha Kai is chicken galangal soup. Galanga is a root similar to ginger root and together with coconut milk gives the soup its distinctive flavor. With this recipe for Tom Kha Kai, you will make a slightly spicy coconut chicken soup that is delicious as an appetizer with a Thai meal.

Ingredients

80 ml Chicken broth

15 g Lemongrass (Sereh) diced 2 cm

2.5 cm Galanga coarsely diced

5 g Coriander Root: coarsely diced

45 g Mushrooms: sliced

160 g Chicken breast: diced

1 onion: cut into half-moons

Lime juice: to taste

2 g Coriander leaves

Preparation method for Tom Kha Soup

Mix the chicken broth with the coconut milk and bring to a boil in a soup pan.
Briefly bruise the lemongrass (sereh) with the back of a knife and cut into about 2 cm pieces. Add the lemongrass, kaffir lime leaves, galanga root, coriander root and mushrooms. Simmer for a few minutes.
Add the chicken breast and simmer gently until the chicken breast is cooked.
Add the coconut cream.
Soak the dried chilies in lukewarm water for a few minutes and chop finely. If you don't want to make the soup too spicy, remove the seeds from the chilies. Season the soup with fish sauce, lime juice and add the chilies and onion.
Serve the soup in a bowl and garnish with cilantro leaves.
Kin khao hai aroy! (Or: Bon appetit!)

Serve tip

According to traditional Thai custom, you can leave the lemongrass, galanga root, coriander root and kaffir lime leaves in the soup. However, these are not edible, so be sure to let your guests know!