TOM KA KAI SOUP
Steps:
- Preparation: Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot. For more detailed instructions on how to do this, see: All About Lemongrass Guide Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked. Turn heat down to medium. Add the galangal or ginger, coconut milk, fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes. Turn heat down to minimum. Add lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy (hot), add a little more coconut milk. If not spicy enough, add more fresh chili. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!
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George Mathebula
[email protected]I love this soup! It's my go-to comfort food when I'm feeling sick or under the weather.
Gohar Awan
[email protected]This soup is a great make-ahead meal. I like to make a big batch on the weekend and then reheat it throughout the week.
Zaman wahid
[email protected]I'm allergic to shrimp, so I used chicken in this soup instead. It turned out just as delicious!
Misty Matenga
[email protected]This soup is a great way to get your daily dose of vegetables. I like to add a variety of vegetables, such as broccoli, cauliflower, and mushrooms.
Mohamed Hamid
[email protected]I'm not a fan of coconut milk, but I didn't find it to be overpowering in this soup. The soup was creamy and flavorful, and I really enjoyed it.
Anahi Dominguez
[email protected]This soup is a bit too spicy for me, but I still enjoyed it. I think it would be great for a cold winter day.
Keniya Steward
[email protected]I've never had Tom Kha Kai soup before, but I was pleasantly surprised by how much I enjoyed it. The flavors were complex and well-balanced.
majdi hadad
[email protected]I'm a big fan of Thai food and this soup is one of my favorites. It's the perfect combination of spicy, sour, and creamy.
Selector Ken
[email protected]This soup is a great way to use up leftover chicken. I also like to add some chopped vegetables, such as carrots, celery, and bell peppers.
Promise Okechukwu
[email protected]I'm not sure what I did wrong, but my soup turned out watery and bland. I think I may have added too much water.
Maryan Axmed
[email protected]This soup was just ok. The flavors were a bit too strong for my taste and the soup was a little too spicy.
Ninsiima Rashidah
[email protected]I was a bit hesitant to try this soup because I'm not a huge fan of coconut milk, but I'm so glad I did! The coconut milk added a creamy richness to the soup that was perfectly balanced by the spicy and sour flavors.
M A
[email protected]This soup was amazing! The flavors were incredible and it was so easy to make. I will definitely be making this again.
Martin Romero
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's the perfect balance of spicy, sour, and creamy. I love that it's also relatively easy to make.
Ajay Bhai
[email protected]This Tom Kha Kai soup was a hit with my family! The flavors were complex and delicious, and the soup was creamy and comforting. I especially loved the addition of the galangal and lemongrass, which gave the soup a unique and exotic flavor.