Tom Ka Kai(Chicken Coconut Soup)

  • Yield: 4
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 15 m
  • Ready in: 25 m
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In Thailand, this soup is often eaten on hot summer days, but I think its a lovely way to warm up when the weather turns cold. It blends, sweetness with savory flavors, and a light touch of chili that’s the warming part. Try it with other starts, like the Fishcakes or lemon grass pork skewers.

Ingredients

Step by Step Methods

  • 1

    Pour the chicken stock into a large pan, Add the galangal, lemongrass, lime leaves, and chili, and bring to the boil.

  • 2

    Add the chicken pieces and mushrooms and continue to cook over a medium heat for 10 minutes.

  • 3

    Add the mange tout, coconut milk, sugar and fish sauce and continue cooking for 3 minutes. Taste, and season with salt, pepper or a little extra sugar if necessary.

  • 4

    Divide the soup between individual bowls and top with sliced chili, spring onion and chopped coriander.

Tips & variations

  • You can use ginger slices instead of galangal.

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