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Tom Kha coconut soup

Mild Thai soup based on coconut milk. Also, many different roots and herbs are added here. If desired, mushrooms or salted tsaogu mushrooms, cut in half, as well as chicken or shrimps are added to the soup. There are many variations of the soup, depending on the main meat ingredient: Tom Kha, like Tom Kha Mu (with pork), Tom Kha Kung (with shrimps), Tom Kha Head (with mushrooms), Tom Kha Tao-Hu (with tofu) and many others.

Ingredients:

Preparation:

Step 1

Peel and coarsely chop the carrots. Put it in a saucepan, put the peeled onion head in the same place.
and chicken fillets. Pour over water and cook over low heat for fifty minutes until the broth is ready. It is important not to add a single gram of salt to it. If you have a stock preparation, then you can simply boil the fillet.

Step 2

Take the stems of lemongrass, cut off the roots and all the green part. The resulting cuttings are 6 cm long. Cut them into rings no more than 0.5 cm wide. Peel the galangal and cut into discs 1.5 cm wide.

Step 3

Strain a liter of broth and pour into a saucepan. Put on fire and stir in chopped lemongrass
and galangal. All this should boil for 5 minutes. small fire... Pour a liter of coconut milk into the broth, bring to a temperature close to a boil, and maintain it until the soup is ready.

Step 4

Add 1.5 tablespoons of tom-yum pepper paste, a teaspoon of tamarind paste, and a tablespoon to the soup alternately fish sauce... Stir each ingredient and let it stand at a 2-3 minute interval before adding the next.

Step 5

Add 2/3 of the crumbled palm sugar to the soup. While stirring, wait until the sugar is completely dissolved.

Step 6

Cut the fillets into pieces and add to the soup. Add the kaffir lime leaves and let the soup sit over low heat for a couple of minutes.

Step 7

Fry large shrimps in butter until golden brown, cut and add to the soup.

Step 8

Serve by adding quarters of lime and a handful of coarsely chopped cilantro to each plate.

Bon Appetit!

Unusual Thai soup Tom Kha can hardly be called an ordinary first course. This original exotic delicacy, in principle, cannot be compared with the usual for us stews or cabbage soup. This soup is distinguished by its spicy-sweet notes, and a special piquancy is given to it by ginger root, cilantro, lemongrass and lime leaves, which are perfectly combined with chili peppers. Tom Kha Thai soup can be made at home using shrimp, chicken or seafood.

Cooking time - 40 minutes.

Servings - 4

Ingredients

• coconut milk - 400 g;
• boiled shrimp - 50 g;
• chicken bouillon- 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 make Thai Tom Kha soup

The original recipe for Tom Kha soup is quite simple to perform. Even a novice cook can handle cooking. The main thing is to use the suggested below step by step recipe with photo.

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

1. Further it is worth doing chicken fillet... Boil the meat 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 are next. The champignons will need to be rinsed under running water, dried on a napkin and cut into about 5 pieces. Immediately, you should cleanse 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 must be heated. The soup mixture is poured into the hot, but not boiling composition. The ingredients are beaten well and put on fire again. Now you need to bring the mass to a boil.

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

1. Put the shrimp and chicken fillet pieces in a deep bowl.

1. The components are poured into the resulting soup. You can decorate an 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

I haven't shared with you for a long time delicious recipes, it's all the fault of the vacation :). Actually, during it, I became imbued with Thai cuisine and I want to present to your attention one of the most popular dishes in Thailand - Tom Kha soup with coconut milk.

As for me, Tom Kha is even more than. Rather, it is not at all the soup that we most often imagine when talking about soups in our latitudes.

Tom Kha has a unique sweet-spicy taste, filled with aromas of herbs: lemongrass, cilantro, lime leaves. Also, ginger root - an essential ingredient - gives piquancy and a bright flavor. With the amount of chili (or lack thereof) you can adjust the pungency, as well as how warming your Tom Kha is.

In a word, there is also a place for your imagination. Alternatively, you can cook it with chicken, shrimp, other seafood, or even make it vegetarian.

Do not be confused by the names of rare herbs: now you can find them more and more often in the markets or in special sections of supermarkets (there they are packaged and sold in sets with the corresponding names). Also, spice kits for Tom Kha and other Thai soups can be ordered online.

It should be noted that there are many variations in the preparation of this soup. What can I say, even in every Thai restaurant it is prepared differently. Only the main ingredients are unchanged.

My version of Tom Kha soup is very easy to make. And if you love its ingredients individually, I assure you, this taste will captivate you! The dish is truly exotic (and, by the way, very satisfying :), with which you can surprise both loved ones and festive table submit.

Tom Kha: step by step recipe

Ingredients (for 2-3 servings):

• chicken broth - 300 ml;
• coconut milk - 200-250 ml;
• lemongrass - ½ stem (or 3-4 pinches of dried);
• fresh ginger - 1 small root;
• cilantro - 1 bunch;
• lime juice - 2 tbsp;
• champignons (fresh or canned) - 100 g;
• chicken breast or seafood - 200-250 g;
• tomato - 2 pcs. small (or 1 large);
• shallots - a couple of stems;
• onion - 1 pc;
• lime leaves (optional) - 2-3 pcs;
• chili pepper (optional) - 1 pc. or according to your taste;
• salt - ½ tsp

Preparation:

The lemongrass stem needs to be beaten off a little to let the juice out and cut into 1–2 cm pieces.

Bring the chicken stock to a boil, add the sliced ​​ginger, lemongrass and lime leaves (if using), chopped coarsely onion and a tomato, cook for 5-7 minutes over low heat.

Add coconut milk and finely chopped chili peppers (optional). Then - mushrooms (cut into halves or quarters), pieces of chicken or seafood and cook until tender (if with chicken, then 7-10 minutes; seafood will cook in a couple of minutes). Salt.

Remove from heat and then add cilantro, shallots and lime juice.

Thai soup Tom Kha is ready - bon appetit!

P.S. If you are cooking Tom Kha for the first time

1. Be sure to add lime juice at the very end, already before serving. Boiling softens its taste (and kills everything useful material), but we need a fresh scent.
2. When pouring into plates (or large bowls, as in Thailand), do not be afraid of the abundance of herbs, stems and ginger - you should not ignore them. In the plate, they will continue to give off their aroma, but they are not at all necessary to eat (the stems and root, as well as coarsely chopped onions, can be left on the bottom).
3. Serve Tom Kha with rice varieties Jasmine(in a separate bowl). Ideally steamed.

Since it is high summer now, you are probably already tired of the traditional and beloved okroshka. How about diversifying your diet with some unusual and always light summer soup? I think you don't mind, so let's cook Tom Kha Thai soup today.

Those who have been to Thailand, for sure, if not tried, then at least saw the name Tom Kha on the menu. This Thai coconut soup is literally "galangan brew".

What is galangan, you ask? Galangan is a root vegetable, a relative of ginger. Although galangan is often replaced with ginger in many recipes on the Internet, we do not recommend that you do this. Ginger tends to give a richer, fuller flavor than galangan, which means that using it as a substitute will make it harder to calculate proportions.

Tom Kha is different. In general, the classic and most common type of it is Kha Kai soup, that is, soup (brew) with galangan and chicken. However, in the vastness of Thailand, you can find other variations:

Tom Kha Kûng (with shrimps);
- Tom Kha Plā (with fish);
- Tom Kha Xāh̄ār thale (with seafood);
- Tom Kha Mị̂p̄hị̀ (with bamboo);
- Tom Kha Neụ̄̂x h̄mū (with pork);

In principle, the presence of certain ingredients is a matter of taste. Someone likes the more rich version of Tom Kha, someone needs a simple vegetable broth. Here we will give classic recipe Tom Kha soup with chicken (and chicken broth), but if you feel like it, you can always experiment and vary the ingredients as you wish.

To prepare 6 servings (I never understood why they cook for 2 or 4 people? But what about the guests?) Use:

• 900 ml. chicken broth;
• 600 ml. coconut milk (you can take any - both liquid in a bag and powdered - they do not differ in taste);
• 3 chicken breasts;
• 300 gr. straw mushrooms (can be replaced with oyster mushrooms or shiitake, in extreme cases - with champignons);
• Cherry tomatoes and other vegetables (eggplant, carrots, onions, corn) to taste
• 3 small galangan roots, cut into small circles;
• 6-7 sheets of kaffir lime;
• 1 stem of lemongrass
• 6 chili peppers
• 6 tbsp. tablespoons of fish sauce;
• 2-3 limes or 6 tbsp. tablespoons of freshly squeezed juice;
• 3-4 teaspoons of brown sugar (brown sugar is not as sweet as white - keep this in mind if you plan to replace one with another);
• Coriander or cilantro is a small bunch.

Where can I find all this? It's very simple - buy in a large hypermarket or order online. If you want to get a natural taste, you should not simplify the recipe and replace its exotic components with simpler ones - at best, you will get something remotely similar to Tom Kha soup, at worst - translate the products.

How to prepare a delicious soup step by step

Let's go back to our ingredients. It is assumed that you have previously washed and boiled chicken breasts in lightly salted water. Remove the breasts from the broth and put them in a plate to cool.

Now you can start preparing our "home" version of Tom Kha Kai soup:

1. Cut the lemongrass stalk into small 10mm slices. each. Here, on a cutting board, beat them off with a knife or a kitchen hammer so that the lemongrass will release a little juice and the aroma will become more distinct.
2. Add galangan, lemongrass, brown sugar and carefully washed and chopped kaffir lime leaves to the boiling broth (you still have it on the stove, remember?).
3. Cook the resulting mixture over low heat for 4-5 minutes.
4. Chop and crush the chili peppers in the same way as lemongrass, then add them to the broth along with coconut milk and fish sauce. Leave the soup to simmer over medium heat for the same amount.
5. We wash and cut mushrooms and those vegetables that you decide to use. If you use shiitake, do not forget to soak these mushrooms in boiling water before cooking. Also, remember that in a shiitake, the leg is not edible and does not need to be added to the soup.
6. Chicken breast cut into pieces, and then, together with mushrooms and vegetables, send them to a saucepan or wok (oriental cauldron) to the rest of the ingredients. Since our chicken is already ready, be guided by the time the mushrooms are ready (this is about 10-15 minutes).
7. As soon as the mushrooms are cooked, turn off the heat and add lime juice and finely chopped cilantro to our almost ready-made soup.

That's it: in just over an hour, we prepared an incredibly delicious and original Thai soup with coconut milk! We wish you bon appetit!

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 Tom Kha Kung soup recipe twice!

If you just decided to get acquainted with national cuisine Thailand, we can assure you that your acquaintance will definitely leave a lot of positive impressions!

It is worth noting that Thai cuisine itself at first glance may seem surprisingly strange, 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 dishes thai food is a spicy soup, so be prepared for spicy taste... But you shouldn't think that Tom Kha Kung is a "fiery spicy" soup, in fact, its taste is rather difficult to describe and it is much easier to try this dish on your own.

To make Tom Kha Kung soup, we need the following ingredients - shrimp, chicken broth, basil, spicy Green pepper, coconut milk, lemon, lemongrass, garlic and ginger. Don't be surprised if some of the ingredients are unfamiliar, but nowadays they are all sold in grocery stores, usually in special Thai soup kits.

Tom Kha Kung recipe

by admin Published: May 5, 2014

• Output: 4 persons
• Preparation: 10 minutes
• Cooking: 15 minutes
• Total: 25 minutes

Thailand is an amazing country, the cuisine of which is gaining everything every year ...

Ingredients

• 1/4 pack
• 6 pcs.
• 2 pcs.
• 1 PC. 6 teeth
• 1 tbsp
• 5 tbsp.
• 1 pack.
• 16 pcs.
• 8 pcs.
• 1 PC.
• 2 tbsp
• 1 tbsp

Instructions

1. Rinse all the ingredients thoroughly and start slicing the lemongrass into large slices.
2. Hot green peppers can be cut into small rings right away, or you can divide them into halves and remove the seeds, which are the hottest part in 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 part butter and start sautéing the lemongrass and chopped green peppers.
   
   
5. Cook the ingredients for about 1 minute until they develop their flavor, then add the ginger and garlic to the pan and continue to fry for about 1 to 2 minutes. It is very important not to "fry" all the ingredients, as they should only reveal their flavor.
   
   
6. Add chicken stock to a saucepan and bring the base of Tom Kha Kung soup to a gentle simmer.
   
   
7. After that, add coconut milk from one can to the almost finished Tom Kha Kung soup, mix all the ingredients and leave the almost finished soup to heat. Avoid bringing the broth to a high boil after adding the coconut milk, as it can 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. soy sauce.
   
   
9. Add the peeled shrimp to the almost finished Tom Kha Kung soup and continue heating the broth until the shrimp is cooked. We already talked about the fact that boiling coconut milk can curdle, so we recommend that you boil the shrimp in advance and add them to Tom Kha Kung already cooked.
   
   
10. The taste of Tom Kha Kung soup is difficult to convey in words, but it should be sweet, tangy, salty and slightly sour at the same time. So you can bring Tom Kha Kung soup to perfect taste, adding to it 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 serve it in small plates with a little shrimp and the rest of the ingredients that helped add flavor to each serving. Do not forget that lemongrass is not eaten and is simply left on the plate, or extracted from the Tom Kha Kung soup in advance.
    
    
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