The Best Thai Tom Kha Soup Recipe
Happy Sunday Everyone!!!
I am enjoying this hot summer so much…. Last week was CHICAGO AIR AND WATER SHOW , I had so much fun shooting the unobstructed views from Oak street beach. What was happening in your home town last past two weeks ? Any shows , concerts , …. ?
On a hot summer day I can't believe I am thinking about soup. What soups are good for summer? I am thinking about Tom kha soup with chicken ( ต้มข่าไก่ ). This soup gives you a refreshing after taste from galangal and cabbage.
Tom Kha is the second most famous Thai soup right next to tom yum soup. They both have similar ingredients: mushroom,meat,galangal,kaffir lime leaves,fish sauce and lemon grass-accept tom kha add coconut in it. In Thailand, tom kha is always made with chicken and tom yum make with shrimp.
This tom kha soup is one of my favorite soups of all time, the richness of coconut milk with the unique flavor of galangal balances the flavor of lemon glass and kafir lime leaves.
As I remember, in my home town we used cabbage adding into the soup-Light and refreshing taste gives a more balanced taste into the soup.
This soup is quick and easy to make! you can pull it off the first time you try.
is one of the ginger family. Galangal has earthy flavor and refreshing taste.
Ginger,warm tingling after taste.
Galangal gives a nice refreshing after taste.
It is easy to find in Asian grocery stores or Mexican grocery stores. But if you can't find around your house. You can use dried Thai Galangal in the jar, galangal powder or order delivery of a fresh one .
Kaffir lime leaves (ใบมะกรูด) are used for adding aromatic flavor-Mostly used in Thai curry paste. There are some online links for fresh kaffir lime leaves , dried Thai kaffir lime leaves or ground kaffir lime leaves .
Lemon grass ( ตะไคร้ ) is used for adding citrus flavor into the dishes. You can usedry one if you can't find fresh one in the store near you.
2 pounds boneless chicken thigh ( cut the chicken against the grain on the diagonal 45 degree into bite size )
4 cups coconut milk
1 cup chicken stock
1 root galangal, thinly sliced
1/2 cabbage, thinly sliced
1 stalk lemond grass
1/4 tablespoons fish sauce
6 leaves kaffir lime leaves, thinly slice
5 limes juice
2 fresh Thail chile, can subsitude with flake dried chile
1/4 cup cilantro, thinly slice
Hi, I am Natty! And Thank you for stopping by!! I am a foodie girl who has a passion for cooking, exercise and photography. There are so many favorite recipes from my family and friends I have tried throughout my journey that balances out and makes a healthy meal. I would like to take you on a journey to a different pantry around the world to share my favorite stories and recipes. My hope is that they inspire and benefit you.
"You don't always need a Plan. Sometime you need to Breathe, Trust and Let Go and See What Happens. " Mandy Hale.-