Tourist travel to Thailand is gaining popularity every day. Tourists are fascinated not only by the beautiful nature of this country, but also by its amazing cuisine. If you like to experiment in the kitchen, try making incredibly tasty and delicious Tom Kha soup. The recipe for its preparation is simple, but you will need a special set of products.

If you have ever been to Thailand, you have probably noticed that the menu of every restaurant includes such a dish as Tom Kha soup. The recipe with coconut milk is a tradition of this colorful country.

At home, you can reproduce Thai soup, but you will need products exclusive to our country. Be sure to add the following components to this soup:

• lime leaves;
• lemongrass;
• shallot;
• coconut milk;
• galangal root.

On a note! Kits for preparing Tom Kha soup can be purchased in specialized departments of supermarkets or in virtual stores.

In general, in Thailand there are many variations in the preparation of the described soup. Traditionally it is prepared using chicken fillet. But you can add seafood, bamboo, pork, shrimp or fish fillet.

Compound:

• 0.3 kg chicken fillet;
• 150 g fresh champignons;
• 0.4 liters of coconut milk;
• 0.8 l of filtered water;
• 30 g cilantro;
• 100 g fresh tomatoes;
• 50 g Tom Kha soup mixture;
• hot pepper on the tip of the knife;
• 30 g feather onions.

Preparation:

Thai dish on your table

It is impossible to cook foreign cuisine every day. Exotic products are not cheap, and you will have to spend a lot of time preparing delicious first courses. But occasionally you need to pamper your household with new dishes. Prepare Tom Kha soup with shrimp.

Compound:

• filtered water or broth – 0.9 l;
• coconut milk – 0.6 l;
• 700 g shrimp;
• fresh mushrooms (shiitake or champignons) - 0.3 kg;
• 1 carrot;
• 10 pieces. Cherry tomatoes;
• eggplant, canned dessert corn, shallots - to taste;
• kaffir lime leaves – 7-8 pcs.;
• galangal rhizome – 3 pcs.;
• lemongrass stem – 1-2 pcs.;
• 6 pcs. hot chili peppers;
• fish sauce – 6 tbsp. l.;
• 6-7 tbsp. l. freshly squeezed lime juice;
• brown sugar - 4 tsp;
• a bunch of cilantro and coriander.

Preparation:

1. Pour meat (vegetable) broth or filtered water into a thick-walled bowl.
2. Place on the stove and bring to a boil over moderate heat.
3. Let's tackle the shrimp first. They need to be cleaned. If you don’t know how to do this, it’s better to buy already prepared seafood.
4. Wash the lemongrass rhizome thoroughly and remove excess moisture with a paper towel.
5. Cut it into equal pieces.
6. Take a hammer and lightly beat the crushed lemongrass. This trick will reveal the aroma of this ingredient.
7. We clean the galangal rhizome. If you don't have this on hand, you can use ginger root.
8. So, remove the skin and chop the galangal rhizome.
9. It is better to take fresh lime leaves. They need to be washed thoroughly with running water and chopped with a knife.
10. In extreme cases, the leaves can be replaced with a dried product.
11. Place chopped galangal, lemongrass rhizome, and lime leaves into the boiling broth.
12. Add brown sugar and mix everything thoroughly until it is completely dissolved.
13. Boil these ingredients for no more than five minutes.
14. Grind hot chili peppers. To release the juice, lightly beat them with a hammer.
15. Add crushed pepper and coconut milk to the soup pot.
16. Stir and add fish sauce.
17. Stir again and continue cooking the soup for another five minutes.
18. In a separate bowl, boil the shrimp until tender.
19. Then put them in a colander and leave for a while until excess moisture drains.
20. We wash the selected mushrooms and cut them into slices.
21. Place them in a pot of soup.
22. It's time to start preparing the vegetables.
23. We also peel them and chop them into small cubes.
24. Add the vegetables to the soup, stir and continue cooking over low heat.
25. Lastly, add boiled shrimp to the Tom Kha soup.
26. Finely chop the cilantro and coriander with a knife and add to the soup.
27. Boil the soup for a couple more minutes and set aside from the heat.
28. It remains to add one more ingredient - freshly squeezed lime juice.

In order to prepare real Thai Tom Kha soup, you must use specific spices and herbs. If you cannot buy them separately, order a ready-made set in dried form. But coconut milk can be taken in any form. Even a powdered product will do.

Updated: 12/19/2015

Oleg Lazhechnikov

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52

Quite unexpectedly, while devouring another portion of Tom Kha soup, I decided to write about how we prepare it here. Of course, “cooking” is a strong word, because for us it is mostly semi-finished, but there is also cooking there. And most importantly, our recipe is very simple and takes minimal time. True, Tom Kha is not quite Thai, but in the Russian style, but for me it is even better than the traditional one. In general, I won’t bother you any longer, I’ll tell you.

The easiest recipe for Tom Kha soup

Actually, these same Roi Thai bags are already ready-made soup, but they are “empty”, without vegetables, shrimp and meat. Most often, cafes sell Tom Kha Gai (with chicken), but we usually prefer either just vegetable or Tom Kha Kung (with shrimp).

I also want to explain why add coconut milk, if Roi Thai already has it, the soups are ready-made. The fact is that the very first Tom Kha that I tried left an indelible impression and was remembered as the ideal soup. So, there was quite a lot of coconut milk in it, so in some cafes Tom Kha seems diluted to me, let alone Roi Thai. Try it, it turns out to be a much richer taste.

This time there were no large bags at Tops Market and I bought small ones of 250 ml. Further, everything is even simpler. We cut the vegetables and cook them. What vegetables? Yes, any: carrots, onions, cauliflower, zucchini, some kind of greens, potatoes. Essentially everything that is cooked for ordinary Russian vegetable soup and that is in the refrigerator. You can stock up onions and carrots, but we are usually lazy, there’s already enough taste.

Pour the contents of all 4 packets into the pan (3 Roi Thai + 1 coconut milk), add the previously boiled vegetables (here, depending on your preference, thicker or thinner), bring to a boil and that’s it! Tom Kha soup is ready! You can also add boiled chicken or shrimp here. By the way, shrimp can be cooked right there; they just need to boil for 1-2 minutes.

Traditionally, all Thai soups are eaten with rice. We do this too. We’ve never had a particular love for it, but either the rice in Thailand is different or something else, but now I want it all the time. In general, rice is needed to combat the spiciness; it really helps.

Why do I add pepper? Because in my opinion, Roi Thai, diluted with vegetables and coconut milk, is not spicy at all, especially if eaten with rice. But this is all for everyone.

750 ml Roi Thai + 250 ml coconut milk + vegetables = enough for 3-4 normal servings. It turns out cheaper than in a cafe and much more satisfying, because in Thai soups there is usually nothing to eat except “water” and shrimp/meat; only a plate of boiled rice in addition saves you.

P.S. Yes, I almost forgot, this recipe is only available on a budget in Thailand. In Russia, Roi Thai bags are more expensive. On the other hand, there is no choice; in Thai cafes in Moscow the prices are even higher.

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The unusual Thai soup Tom Kha can hardly be called an ordinary first course. In principle, this original exotic delicacy cannot be compared with the stews or cabbage soup that are familiar to us. This soup has spicy-sweet notes, and a special piquancy is given to it by ginger root, cilantro, lemongrass and lime leaves, which go well with chili pepper. Thai Tom Kha soup can be prepared at home using shrimp, chicken or seafood.

Cooking time – 40 minutes.

Number of servings – 4

Ingredients

• coconut milk – 400 g;
• boiled shrimp – 50 g;
• chicken broth – 400 ml;
• Tom Kha soup mixture – 40 g;
• champignons or oyster mushrooms – 4-6 pcs.;
• chili pepper – 1 pc.;
• cilantro – 1/2 bunch;
• sesame oil – 10 g;
• chicken fillet – 1 pc.;
• red pepper and salt - to taste.

How to cook Thai Tom Kha soup

The original recipe for Tom Kha soup is quite simple to make. Even a novice cook can handle the preparation. The main thing is to use the step-by-step recipe with photos below.

1. First you need to prepare all the ingredients according to the list.

1. Next up is the chicken fillet. The meat should be boiled for 3-4 minutes in lightly salted water. Then you need to wait for the fillet to cool and cut it into small pieces.

1. Mushrooms come next. The champignons will need to be rinsed under running water, dried on a napkin and cut into about 5 pieces. You should immediately remove the heads and shells of the shrimp.

1. Pour chicken broth into a small ladle or saucepan. Coconut milk is poured into it. The components are thoroughly mixed. The resulting mixture needs to be heated. The soup mixture is poured into the hot, but not boiling, mixture. The ingredients are thoroughly beaten and put back on the fire. Now you need to bring the mixture to a boil.

1. The next step in cooking Tom Kha soup is adding mushrooms. The mixture simmers on the stove for another 3-4 minutes.

1. Place shrimp and pieces of chicken fillet in a deep bowl.

1. The ingredients are poured into the resulting soup. You can decorate this exotic delicacy with cilantro leaves. It is also worth adding red pepper and a little sesame oil to the dish.

Video recipes for making Tom Kha soup at home

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 is 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 Kai, a spicy soup originally from Laos and Thailand, is often prepared with coconut milk, chicken, and a delicious variety of vegetables, herbs and spices. Tom KhaKai Translated from Thai it sounds like “chicken and ginger soup.” Kha is the root of ginger, traditionally used as a flavoring agent, and Kai- this is a chicken. The Thai coconut soup described below is based on the basic technology of Tom Kha Kai, but the ingredients used here can be easily purchased at any grocery store. For example, you are unlikely to be able to find galangal, but regular ginger can also provide a similar taste and aroma.

The main idea of ​​Thai coconut soup is to enjoy a subtle blend of different spices. It's for this reason that the recipe calls for plenty of flavor additions, from hot jalapeños to richer garlic, from ginger to zesty lime zest and a fresh hint of coriander. By the way, the proportions of these ingredients can be adjusted depending on personal taste preferences: to make the soup mild, simply reduce the amount of jalapeno, and to make it spicier, increase it.

On a note! In Thailand, traditional Tom Kha Kai is made from skinless chicken breast. Moreover, almost all organs, paws and even blood are added to the dish, due to which the soup has a richer and more interesting taste.

Another benefit of using these body parts is that you can supplement your diet with rare but highly nutritious substances.

If you have leftover boiled chicken lying around in the refrigerator, you can save a lot of time. In this case, also follow the recipe, but skip Step 4 and wait until Step 6 to add the meat. This way it will absorb the spicy aroma without being overcooked. Using pre-cooked chicken, it takes no more than a few minutes to prepare, making this dish perfect for a quick and easy dinner.

Thai coconut soup - recipe

Serves: 4 Prep: 15 min. Preparation: 30 min.

Ingredients

For this soup, prepare the following ingredients:

• 450 g chicken breast (skinless and boneless);
• 1 bunch of finely chopped green onions;
• 1 red chili pepper, chopped;
• 4 cloves garlic (chopped);
• 5cm piece of ginger (peeled and finely chopped);
• 1 large carrot (peeled and chopped);
• 1 jalapeno pepper (finely chopped);
• 240 g shiitake mushrooms (chopped);
• 1 liter of chicken broth;
• 1 can of coconut milk (about 400 g);
• a little lime zest;
• fresh chopped herbs (cilantro or basil);
• 1 wedge of lime;
• 30 ml vegetable oil;
• 15 ml fish sauce (eg Nam Pla).

An ingredient such as fish sauce should be given special attention. Let's look at what Thai Nam Pla sauce is.

Nam-Pla

Making soup

To prepare Thai soup with coconut milk, follow the following procedure.

Step 1. Pour vegetable oil into a large saucepan and heat it over medium heat.

Step 2. Add onion, garlic and ginger to it. Stirring constantly, cook them for about 5 minutes (until the vegetables are soft).

Step 3. Add carrots, red peppers, jalapenos and mushrooms and cook for another 3-4 minutes until softened.

Step 4. Add the chicken, chicken broth, coconut milk and fish sauce to the pan.

Step 5. Bring the soup to a boil, then reduce the heat and simmer until the meat is cooked (this will take another 15-20 minutes).