Tom Kha

Although Tom Yum is considered most popular and well known world wide, in Thai restaurants (or at least in our family restaurants), Tom Kha is very well loved by our guests. Often, we found people coming to order a takeout of our Tom Kha soup and told us that their family member in hospital requested this particular soup. So when I introduce Tom Kha soup to our new guests to try, I would call it a ‘soup for the soul’.

You find comfort from this soup in all kind of weather. It is great by itself and also great with a spoonful of rice together with it. It is such a nice entry to the world of Thai food.

This creamy comforting broth is usually made with chicken and mushroom but you can always substitute with other proteins. I just don’t really find it go well with seafood. If you really want an authentic feel, add sliced white cabbages with it and use chicken thigh (or dark meat).

Yields3 ServingsQuarter (0.75 Servings)Half (1.5 Serving)Default (3 Servings)Double (6 Servings)Triple (9 Servings)

Ingridients

 1 shallot, diced

 ¼ cup ginger, sliced into 1⁄8 inch thick disks, skins ok ( 2 inch piece)

 ¼ cup galangal root, sliced into 1⁄8 thick disks, skins ok ( 2 inch piece)

 3 tbsp finely chopped lemongrass- or use lemongrass paste.

 8 kefir lime leaves

 1 cups chicken broth or veggie broth

 1 lb boneless, skinless chicken- whole breasts or thighs (or sub 1 pound crispy Tofu)

 8 ounces sliced mushrooms (button, shiitake, cremini) or sub other veggies like bell pepper, snow peas, etc.

 2 cans coconut milk (full fat)

 3 fresh Thai Chilies, or add chili paste to taste at the end

 3 tbsp fish sauce ( or sub vegan fish sauce )

 1.50 tsp salt

Tom Kha