How to make Tom Kha Soup
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (22)
- 12 oz skinless boneless chicken breast
- 8 oz brown button mushrooms sliced
- 4 oz tomato sliced into wedges
- 2 oz onion sliced
- 2 tbsp garlic finely minced
- 1 tbsp shallot coarsely diced
- 1 oz lemongrass sliced
- 0.5 oz galangal sliced, peeled
- 2 lime leaves
- 0.5 oz red jalapeño thinly sliced
- 1/4 cup cilantro roughly chopped
- 2 tbsp canola oil
- 1/2 tbsp lime juice
- 1/2 tbsp fish sauce
- 1 1/4 cup unsalted chicken broth
- 1/2 cup coconut milk
- 2 tbsp heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chili powder
- 1 tsp brown sugar
- 3 cups cooked medium-grain rice from 1/2 cups uncooked
INSTRUCTIONS
Sauté the aromatics: Add 2 tbsp canola oil to a medium pot over medium heat. Add 2 tbsp minced garlic, 1 tbsp diced shallot, 1 oz sliced lemongrass, and 0.5 oz sliced galangal. Stir quickly for 2 minutes.
Sauté the mushrooms: Add 8 oz brown button mushrooms to the pot. Cook and stir for 3 minutes until golden brown.
Add the chicken: Add 12 oz chicken breast to the pot and stir briefly to break up the pieces.
Continue to add 1 1/4 cup unsalted chicken broth, 1/2 cup coconut milk, and 2 tbsp heavy cream. Gently stir to combine.
Add the seasonings: Add 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tbsp lime juice, 2 lime leaves, 1/4 tsp chili powder, and 1 tsp brown sugar. Stir well to combine. Bring the pot to a boil over high heat. Once boiling, reduce the heat to simmer and cook for 15 minutes.
Shred the chicken: Use a pair of tongs and carefully remove the chicken breasts from the pot. Put it in a dish and shred it into bite-sized pieces using 2 forks. Put the shredded chicken back into the pot.
Add 4 oz tomatoes, 2 oz onion, and 1/2 tbsp fish sauce. Simmer for another 5 minutes before turning the heat off.
Garnish and serve: Sprinkle 1/4 cup chopped cilantro and 0.5 oz red jalapeño on top of the soup. Ladle the soup into bowls and serve immediately with 3 cups cooked medium-grain rice.
