Tom kha soup recipe at home. Tom kha soup: recipe with description and photo, tips. Thai Tom Ka Soup Recipe

Thai coconut soup tom kha kai is a hot first course with a sour and very spicy taste. The composition of the ingredients for the soup is very unusual, in our understanding. Roughly translated from Thai, ต้มข่า ไก่ means chicken galangal soup. Despite the exotic nature of many of the ingredients, Thai tom kha kai soup can be prepared at home. Surprisingly, all the components can be bought - they are in supermarkets. And if desired, many of them can be replaced without the risk of distorting the taste and essence of the soup.

Thai recipes involve the use of coconut milk, galangal, lemongrass, various spices, lime and fish sauce, and mushrooms. Most often, the soup is made from chicken or chicken, like. But there are many variations of the recipe. Most often, in such recipes the composition of spices is changed - fennel or dill seeds are used, kaffir lime leaves are used, ginger is used instead of galangal. In addition, tom kha kai soup can be prepared in meat broth - usually pork or seafood.

I read somewhere that a little over a century ago, Thai coconut milk soup was not considered a soup. It was prepared by simmering duck or chicken in a light coconut broth with a fair amount of seasoning, mainly galangal, and adding roasted chilies when serving. Later, the ingredients included mushrooms, lemongrass, lime, curry and others. Nowadays, popular recipes often do not contain galangal in the name; the emphasis shifts to curry or coconut milk.

Galangal is a relative of ginger, it is less “hot” but more sour. It is the root of the ginger plant, native to Asia and a very popular addition to soups. Its name is often translated as galangal. In our country, some plants from the genus Cinquefoil are called galangal, and home-made alcoholic drinks are infused with it. From a culinary point of view, ginger and galangal are not the same thing, although in soups outside Asia they are replaced by greatly reducing the amount of ginger and providing the sour taste of soups with other ingredients - for example, lime in.

Typically, tom kha kai coconut milk soup is served with rice and eaten as a curry dish, spooning it onto the rice. Outside of Asia, the dish is served as a soup - hot and spicy, with a noticeably sour taste.

Given some difficulties with ingredients, we tried to prepare tom kha kai soup as close as possible to Thai recipes and taking into account the availability of the necessary ingredients. As it turns out, everything can be bought. There are also soup pasta "kits" on sale - I haven't delved into the ingredients or whether they're suitable. As it turns out, the hardest part is galangan, but we stuck with ginger and lime.

Step by step tom kha kai recipe

Ingredients (2 servings)

• Chicken wings 8 pcs
• Coconut milk 400 ml
• Mushrooms 150 gr
• Lime 1 piece
• Garlic 1 head
• Galangan or ginger 1 piece
• Lemongrass 1 piece
• Chili 1 piece
• Green onions 2-3 pcs
• Salt, Thai basil, kaffir lime leaves, fish sauce spices

1. The basis of tom kha kai soup is chicken broth. If desired, you can cook broth from a whole chicken or any parts of the carcass. We decided to make a rich coconut milk soup using wing broth. This is an affordable product that is sold even without freezing. In addition, you can always buy a package of wings or “by the piece”, focusing on the number of wings per plate of soup. The wings must be cleaned of remaining feathers and washed thoroughly.

   Prepare 2-3 chicken wings per serving of soup

2. Place chicken wings in a saucepan and add 1.5 liters of cold water. Place the pan on the fire. While the water is heating up, you need to prepare all the vegetables and spices for the soup. If you have galangan, which is preferable, peel a large piece of the root and cut it into slices. If you use ginger, you need half as much of it; it will give the coconut tom kha kai soup too specific a taste, and you will need to adjust the acidity of the dish.
3. Cut the green onions into several large pieces - after boiling the broth, they are thrown away. Peel the garlic cloves and leave them whole. Remove seeds from hot peppers and cut into several pieces. Also cut the lemongrass into large pieces. Add all vegetables to the pan. Dry kaffir lime leaves and Thai basil - they are on sale, it is better not to throw them directly into the broth, but put them in a sachet bag or simply put them in a piece of clean cloth and tie them in a knot. Throw the bag of herbs into the broth and cook the soup for 35-40 minutes.

   Boil chicken broth with vegetables and spices

4. After the broth is ready, remove the bag with herbs and all the vegetables, and place the wings in a bowl and cover with a saucer so that they do not dry out. The broth can be strained so that it contains no leftover vegetables or chicken. Place the pan on the fire. Coconut milk is used canned and is sold in 400 ml cans. Gently stir the milk with a spoon and pour it into the pan with the broth. Add 1 tbsp. l. fish sauce and juice from a quarter of a lime.

   Add coconut milk, lime juice and fish sauce to broth

5. Add 1 tbsp to the soup with coconut milk. l. fish sauce, add a pinch of salt. Next you need to taste for acidity. Coconut soup tom kha kai should be noticeably sour. If galangan was used for cooking, it will provide the necessary sourness. Add additional lime juice to ginger soup.

   Young oyster mushrooms for soup

6. Bring the coconut milk soup to a boil and add coarsely chopped mushrooms. In Asia, they use shiitake mushrooms and other local varieties, which can be bought in any store or market. You can buy excellent oyster mushrooms from us - young and elastic. They suit my taste best. If the oyster mushrooms are not very large, you don’t have to cut them, but just cut off the thick stem. Place mushrooms in boiling soup with coconut milk and cook for 4-5 minutes.
7. Then add chicken wings to the tom kha kai soup. If desired, you can add a little curry paste. The chicken needs to cook in the coconut soup for 5-7 minutes. After this, the tom kha kai soup is almost ready. All that remains is to add spiciness to taste. This can be done with ground chili or when serving, add small pods of fresh Thai pepper, regular chili cut into rings, etc.
8. Deep plates are needed for serving. First, place mushrooms and chicken wings on each plate, dividing them equally. When serving, galangal and lemongrass boiled in soup are often added to plates, but they are not eaten. Pour coconut soup over mushrooms and chicken. Typically, pieces of galangal and lemongrass are placed on top as a decoration, adding a sprig of Thai basil or mint, pods or pieces of hot pepper. Sometimes cilantro is added when serving.

   

Thailand is an amazing country, whose cuisine is gaining more and more popularity among our compatriots every year. And if the words Tom Yam or Tom Kha Kai do not surprise you, then you will like the recipe for Tom Kha Kung soup doubly!

If you have just decided to get acquainted with the national cuisine of Thailand, then we can assure you that your acquaintance will definitely leave a lot of positive impressions!

It is worth noting that Thai cuisine itself may seem surprisingly strange at first glance, but if you have ever tried Thai soups, then most likely you will not be able to forget this unique taste!

Tom Kha Kung - like the vast majority of Thai dishes, is a spicy soup, so be prepared in advance for a spicy taste. But you shouldn’t think that Tom Kha Kung is a “fiery-spicy” soup; in fact, its taste is quite difficult to describe and it’s much easier to try this dish yourself.

To prepare Tom Kha Kung soup, we need the following ingredients - shrimp, chicken broth, basil, hot green pepper, coconut milk, lemon, lemongrass, garlic and ginger. Don't be surprised that some of the ingredients are unfamiliar, but they are all sold in grocery stores these days, usually in special Thai soup kits.

Tom Kha Kung recipe

by admin Published: May 5, 2014

• Exit: 4 persons
• Preparation: 10 minutes
• Cooking: 15 minutes
• Total: 25 minutes

Thailand is an amazing country, whose cuisine is gaining more and more every year...

Ingredients

• 1/4 pack
• 6 pcs.
• 2 pcs.
• 1 PC. 6 cloves
• 1 tbsp.
• 5 tbsp.
• 1 pack
• 16 pcs.
• 8 pcs.
• 1 PC.
• 2 tbsp.
• 1 tbsp.

Instructions

1. Wash all the ingredients thoroughly and start cutting the lemongrass into large rings.
2. Hot green pepper can be immediately cut into rings, or you can divide it into two halves and remove the seeds, which are the hottest part of the pepper.
   
   
3. Grate the ginger on a fine grater and chop the garlic as finely as possible.
   
   
4. In a saucepan, melt 1/4 of the butter and begin sautéing the lemongrass and chopped green peppers.
   
   
5. Fry the ingredients for about 1 minute so that they reveal their aroma, then add ginger and garlic to the pan and continue to fry for about 1-2 minutes. It is very important not to “cook” all the ingredients, as they only need to reveal their flavor.
   
   
6. Add chicken broth to the pan and bring the Tom Kha Kung soup base to a light simmer.
   
   
7. After this, add coconut milk from one can to the almost finished Tom Kha Kung soup, mix all the ingredients and leave the almost ready soup to heat up. Be careful not to bring the broth to a high boil after you've added the coconut milk, as it may curdle.
   
   
8. Add the juice of half a lemon and basil leaves to the soup. You can also add a couple of tablespoons of fish sauce, but if it is missing, you can replace it with the same two tablespoons of soy sauce.
   
   
9. Add peeled shrimp to the almost finished Tom Kha Kung soup and continue heating the broth until the shrimp are ready. We have already mentioned that coconut milk can curdle when boiled, so we recommend that you boil the shrimp in advance and add them to Tom Kha Kung already prepared.
   
   
10. The taste of Tom Kha Kung soup is difficult to describe in words, but it should be at the same time sweet, spicy, salty and contain a slight sourness. Therefore, you can bring the Tom Kha Kung soup to the perfect taste by adding 1 tablespoon of cane sugar, a little more soy sauce or lemon (lime) juice.
    
    
11. Tom Kha Kung soup is completely ready and you can pour it into bowls, adding to each serving a little shrimp and other ingredients that contributed to its taste. Don't forget that lemongrass is not eaten and is simply left in the bowl or removed from the Tom Kha Kung soup in advance.
    
    
12. Discover world cuisine with us! Always yours

Tom Kha soup is a classic of Thai cuisine; this dish contains all the brightest and most characteristic tastes of this country: the velvety of coconut milk, the richness of chicken broth, the heat of chili, the sourness of lime, the freshness of herbs and the unique aroma of Asian spices. In our region, Tom Kha soup is quite difficult to prepare entirely from fresh ingredients, so Thai soups are often cooked using special soup mixes or pastes that can be bought at any online store. Tom Kha soup is cooked with chicken and mushrooms, adding fish, shrimp and various vegetables to taste!

To prepare Tom Kha soup, prepare the ingredients according to the list. I used lemongrass paste because... It’s easier to buy than fresh stems, and it gives exactly the same taste. You can use coconut milk instead of coconut cream, but using cream makes the soup taste more velvety.

Cut the mushrooms and chicken breast into small pieces.

In a saucepan, bring the chicken broth and coconut cream to a boil. Add soup mix or tom kha paste.

Add chicken, mushrooms, lemongrass paste and kaffir lime leaves. Cook for about 7 minutes over medium heat.

Then add the cherry tomato halves, chili pepper and lime juice. You can, if you wish, add salt to taste.

Cook for another 2-3 minutes.

Pour the finished Tom Kha soup into bowls, add fresh cilantro and season with fish sauce. Bon appetit!

I won’t be mistaken if I say that more than half of my readers have been to Thailand at least once. For residents of the Far East, Thailand has generally become something like Egypt for Moscow residents - a quick flight, inexpensive vacation, and plenty to see. And if you ask anyone about the dishes of this country, after listing the exotic fruits and berries, they will say “Tom Yum soup.”

Note to the owner.

Tom yum (Laotian; Thai ต้มยำ,) - hot and sour soup based on chicken broth with shrimp, chicken, fish or other seafood. National dish of Laos and Thailand. Also consumed in neighboring countries in Malaysia, Singapore and Indonesia.

Literally, the name of the soup consists of two Thai words “tom” and “yam”. "Tom" (ต้ม) literally translates to "cook" or "boil". Yam (ยำ) is a Thai spicy salad. Thus, in Thailand and Laos, "tom yum" means the general name for hot sour and hot soups. For a more precise name, the type of meat or broth is added at the end. “Tom yam kai” - tom yum with chicken, “tom yam thale” - tom yam with seafood, “tom yum kai nam khon” - tom yum with chicken in coconut milk, and so on.

Last time we cooked tom yum, and today tom kha is chicken soup. This soup differs in the composition of the main ingredients and broth. At the same time, it is a little softer (less spicy), but more satisfying, due to chicken, mushrooms and crispy asparagus. I’ll immediately get ahead of some and say that, of course, this is one of the variations of this type of soup. This is how they prepare it in restaurants, and this is how many people like it.

The broth for tom kha is easy to prepare. In a saucepan, mix all the ingredients: chicken broth (40 g), plain water (40 g), hot paste (6 g), sugar (1 tsp), sesame oil (1 tsp), milk coconut (120 gr.). Mix everything and heat it well, the sugar should dissolve, lower the heat and keep it on the stove.

Now the basics. Heat butter (15 g) in a frying pan.

Next, add galanga (similar to ginger, 2 grams), dried lemongrass (3 grams). Fry well for a minute.

Next we send the chicken thigh fillet, cut into small pieces (60 g). This meat is much more tender and juicier than the same breast.

Stir until the chicken is lightly browned.

Next are chopped fresh champignons (25 g).

A couple of asparagus stalks, cut into 3-4 cm segments. Here, as a last resort, you can cut broccoli, it will be close to taste.

Three cherry tomatoes, cut in half.

Transfer everything into the broth and heat for a minute and serve with green onions.

This amount of ingredients is enough for one good serving. If necessary, double or triple the composition.

Tom Kha is one of the most famous Thai coconut milk soups, in which sour, salty, spicy and milky flavors are intertwined. The dish belongs to the category of the popular spicy Tom Yum soup and differs from it in the composition of chicken breasts instead of shrimp. Having eaten a rich and satisfying soup at first glance, it will not leave a feeling of heaviness in the stomach, and the aftertaste of sour lime and hot chili will remind you of a delicious meal for a long time.

Features of Tom Kha soup recipe

The dish gets its name from galangan - Thai ginger. "Tom" means "boil", which can be literally translated as boiled ginger. For spiciness, without which it is impossible to imagine the dish, cooks use chili pepper, and for a spicy aroma and harsh taste - cilantro.

Relatively recently, it has become popular in cooking to add oyster mushrooms to soup. Mushrooms are a healthy product that contains the entire balanced range of proteins, fats, carbohydrates, mineral salts and vitamins. With the unique property of having no calories at all, they are able to satiate and completely satisfy the feeling of hunger. Thanks to this, Tom Kha has become a staple in the diet of people who adhere to a healthy diet, are on a diet and want to lose weight.

We have delivery of Tom Kha soup to Butovo.

Due to the fact that oyster mushrooms replicate meat in their benefits and composition (contain the same groups of vitamins PP, B, D2, C), Tom Kha is prepared in chicken broth with the addition of boiled fillet. Lemongrass, ginger, sugar are also simmered in the broth over low heat, and coconut milk is poured in 5 minutes before cooking. To emphasize the taste, chopped herbs and fresh cilantro are added to the portion, and lime juice is squeezed out.

How to eat Tom Kha soup

Those who wish to demonstrate true Thai restaurant etiquette by ordering Tom Kha soup must adhere to the basic rules.

1. Soup is considered an addition to the main dish - rice, so Tom Kha is consumed at the same time as it. To do this, you can soak the rice with broth in a bowl or transfer some of the broth to a plate with rice.
2. In order to eat the liquid (broth), you need to use a Thai spoon.
3. The fillet pieces are usually small in size, so there is no need to cut them before putting them in your mouth. In addition, Thais do not welcome a knife as a cutlery, so in most cases they do not serve the table with it.
4. The “hard” and “thick” components of the soup are eaten with chopsticks.
5. Roots, herbs and spices are left in the bowl and are not eaten, despite the fact that they are served with the soup.

Traditionally, Thais consume thin, clear soups at the same time as main courses, so the habit of eating soup first would be incorrect. Sometimes Tom Kha is used as a sauce. This usually happens when a very spicy soup is ordered, then it is poured over rice or noodles.