HOUSE OF ASIA
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Thai coconut soup Tom Kha with chicken and mushrooms
Craving a new dose of Asian flavors? Here's a Thai Tom Kha soup made with coconut milk. It's both spicy and sour (but we assure you, equally delicious). What gives it its incredible flavor is the tartness of lime juice. Enjoy!
Ingredients
- 400 ml coconut milk 5-7%
- 3 tsp Tom Kha paste
- 2 tablespoons fish sauce
- 5 dried kaffir lime leaves
- 2 tablespoons lime juice
- 200 g chicken breast
- 5 medium mushrooms, quartered (you can also use oyster mushrooms)
- 100 ml of water
- 1 red chili pepper
- 1 shallot
- 2 lemongrass stalks (white parts)
- fresh coriander for decoration
A method of preparing
- Pour water and coconut milk into a pot and bring to a boil.
- Add diced chicken, Tom Kha paste, fish sauce, and whole lemongrass.
- Add the sliced shallots, kaffir lime leaves, mushrooms and chili pepper.
- Add lime juice and bring to a boil. Simmer for about 10 minutes.
- Garnish the finished dish with coriander.
TIP: The soup will be even more filling if you serve it with rice or rice noodles.
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Shrimp 
Thailand 
up to 15 minutes 
Vegetables 
Chicken 
Pasta