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–+ servings

tom ka gai soup

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: soups
Cuisine: thai
Ingredients Method Notes

Ingredients
  

  • 1 litre coconut cream
  • 500 g chicken breast cubed
  • 400 g mushroom sliced
  • 1.5 tablespoons tom ka paste
  • 1.5 tablespoons fish sauce
  • 1 tablespoon coriander leaves
  • 4 kaffir leaf
  • 2 shoots lemon grass in 3 cm pieces
  • 1 lime juiced

Method
 

  1. Pour the coconut milk together with the Tom Ka paste, lemon grass and kaffir leaves into a pot and bring to the boil.
  2. Add the chicken breast, fish sauce and mushrooms.
  3. Reduce the heat to low and simmer for 8-10 minutes.
  4. Season to taste with salt and lime juice and serve with a garnish of coriander leaves.

Notes

Fresh Coriander: I have, until now, never met anyone who is indifferent to to the taste of fresh coriander. Either they love it or they hate it and say it tastes like soap. I usually just place a small bowel of it on the table and ask everyone to help themselves.

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