Tom Ka Soup Thai Flavors (Print Version)
# Ingredients:
→ Broth
01 -
4 cups chicken stock (low sodium)
02 -
5 cups coconut milk
03 -
4 Kaffir lime leaves (or substitute with 1 bay leaf and zest of 1 lime)
04 -
8 pieces galangal (or 1.7 oz ginger cut into thick slices)
05 -
1 tablespoon lemongrass paste
→ Vegetables
06 -
2 tomatoes, cut into wedges
07 -
6-10 oz mushrooms (such as button mushrooms or oyster mushrooms)
08 -
2 oz red onion or 1 small onion, sliced thinly
→ Proteins
09 -
16 large shrimp
10 -
2 poached chicken breasts, thinly sliced into strips
→ Seasonings
11 -
6 tablespoons Thai fish sauce
12 -
6 teaspoons palm sugar or brown sugar
13 -
4 tablespoons fresh lime juice
14 -
Chili oil, to taste
15 -
Cilantro, for garnish
# Instructions:
01 -
Combine chicken stock, coconut milk, Kaffir lime leaves (or substitutes), ginger (or galangal), and lemongrass paste in a medium-sized pot. Simmer uncovered for about 15 minutes until the broth is aromatic and well-infused.
02 -
Add tomatoes, mushrooms, and red onion to the pot. Simmer until the vegetables are almost cooked, approximately 5-7 minutes.
03 -
Stir in your protein of choice (shrimp, chicken, or both), fish sauce, and palm sugar. Allow the soup to cook until the protein is fully cooked, around 3-5 minutes for shrimp or 5-7 minutes for chicken.
04 -
Remove the soup from heat. Add a squeeze of fresh lime juice to each bowl. Garnish with cilantro and add chili oil to taste before serving.
# Notes:
01 -
You can adjust the spice level by varying the amount of chili oil.