House of Asia > Recipes > Tom Kha Kai Soup

Tom Kha Soup Kai Foxx Cooks House of Asia

Tom Kha Kai Soup

20 min

4 servings

spicy

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Get the recipe for a warming, spicy-sour Thai coconut soup. Our ingredients complement the entire dish perfectly. Coconut milk adds a velvety, creamy texture to the soup, while fish sauce further enhances the aromatic tom kha paste. Thank you for the recipe. Foxx Cooks.

Vegetables Thailand Pork 15-30 minutes

Ingredients

· 400 ml Organic coconut milk 17-19% House of Asia

· 2 tablespoons House of Asia Fish Sauce

· 3 tsp Tom Kha Kanokwan Pastes

· 4-5 Kaffir Lime Leaves House of Asiaa (Optional)

· 200-300 g chicken breast, diced

· 100 ml chicken broth

· 3-4 chili peppers, finely chopped

· 10 shimeji mushrooms/butter mushrooms/straw mushrooms

· 1 small shallot, finely diced

· 2 tablespoons of oil

· 1 piece of lemongrass (optional)

Optional topping:

· lime

· coriander leaves

· chive

· chili oil

A method of preparing

1. Add the shallot, chili pepper, and lemongrass to the heated oil. Sauté for a few minutes.

2. Add the broth and fish sauce and simmer for a few minutes. Drain.

3. Add the coconut milk and tom kha paste. Stir and add the shimeji mushrooms (remember to remove the roots), chicken breast, and kaffir lime leaves. Cook for 7-8 minutes.

4. You can serve the dish with chili oil, coriander and chives, adding a little lime juice.