Another famous Thai soup, Tom Kha Kai is an amazing blend of coconut milk, lemongrass, Thai red chili, lime and chicken. It is a real explosion of exotic flavors to which you can also add shiitake mushrooms and coriander leaves.
This dish is found everywhere in Thailand. It is very appreciated for its creamy soup. The small pieces of chicken that are bathed in the broth come out with a light coconut flavor and melt in your mouth.
- Preparation time: 20 minutes
- Cooking time: 15 minutes
- Serves : 4
- 250 g of chicken breast
- 1 dozen mushrooms
- 1 small fresh onion
- 2 sticks of fresh lemongrass
- 1 piece of fresh ginger
- 1 small fresh red pepper
- 1 lime
- 300 ml of coconut cream
- 150 ml of vegetable broth
- 3 tablespoons of nuoc mâm (fish sauce)
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- Fresh coriander
Prepare your ingredients
Start by cutting the chicken into thin strips, finely chop the mushrooms and onion. Slit the lemongrass sticks in half lengthwise and peel the ginger and cut it into very thin slices.
In a sauté pan, wok or saucepan, pour half the coconut cream with the broth. Add the lemongrass sticks, onion, ginger, chilli and mushrooms and bring quickly to the boil.
When the mixture starts to boil, add the chicken strips, lime juice, nuoc mâm, soy sauce and brown sugar. Lower the heat and cook for 4 or 5 minutes.
Add the rest of the coconut cream and cook for about 5 minutes.
Serve hot in bowls and sprinkle with fresh coriander and enjoy. This recipe is also very often served with white rice as a side dish.