Tom kha recipe at home. Famous thai soup tom kha

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

Cooking time - 40 minutes.

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 make Thai Tom Kha Soup

The original Tom Kha soup recipe is quite simple to make. Even a novice cook can cope with cooking. The main thing is to use the step-by-step recipe with a photo below.

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

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.

Mushrooms are next. Mushrooms will need to be washed under running water, dried on a napkin and cut into about 5 parts. Immediately, the shrimp should be cleaned of heads and shells.

Pour the chicken broth into a small bowl 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 well whipped and put back on fire. Now you need to bring the mass to a boil.

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

In a deep bowl you need to put the shrimp and pieces of chicken fillet.

The components are poured with 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

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 the recipe for Tom Kha Kung soup will doubly please you!

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 the 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 Thai dishes, is a spicy soup, so be prepared for a savory taste in advance. But do not 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 on your own.

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 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

Exit: 4 persons
Training: 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 st.
1 pack
16 pcs.
8 pcs.
1 PC.
2 tbsp
1 tbsp

Instruction

Rinse all the ingredients thoroughly and start slicing the lemongrass into large rounds.
Hot green pepper can be immediately cut into a ring, or you can divide it into two halves and remove the seeds, which are the hottest part in the pepper.
Grate the ginger on a fine grater, and chop the garlic as finely as possible.
In a saucepan, melt 1/4 of the butter and start frying the lemongrass and chopped green peppers.
Saute the ingredients for about 1 minute to release their flavors, then add the ginger and garlic to the pan and continue to fry for about 1-2 more minutes. It is very important not to "cook" all the ingredients, as they only need to release their flavor.
Add the chicken broth to the pot and bring the Tom Kha Kung soup base to a gentle simmer.
After that, add coconut milk from one can to the almost ready Tom Kha Kung soup, mix all the ingredients and leave the almost ready soup to heat up. Try not to bring the broth to a high boil after you've added the coconut milk, as it can curdle.
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.
Send the cleaned shrimp to the almost ready Tom Kha Kung soup and continue to heat 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 cooked.
The taste of Tom Kha Kung soup is difficult to put into words, but it should be both sweet, spicy, salty and contain a little sourness. Therefore, you can bring Tom Kha Kung soup to the perfect taste by adding 1 tablespoon of cane sugar, a little more soy sauce or lemon (lime) juice to it.
Soup Tom Kha Kung is completely ready and you can serve it on plates, adding to each serving a little shrimp and other ingredients that participated in giving it taste. Do not forget that lemongrass is not eaten and is simply left on a plate, or removed from Tom Kha Kung soup in advance.
Discover world cuisine with us! Always yours

I will not be mistaken if I say that more than half of my readers have been to Thailand at least once. For the Far East, Thailand has generally become something like Egypt for the residents of Moscow - a quick flight, an inexpensive rest, there is something to see. And if you ask anyone about the dishes of this country, after listing outlandish fruits and berries, they will say "Soup tom yam."

Note to the owner.

Tom Yam (Laos; Thai ต้มยำ,) is a spicy and sour soup based on chicken broth with shrimp, chicken, fish or other seafood. National dish of Laos and Thailand. Also used in neighboring countries in Malaysia, Singapore and Indonesia.

Literally, the name of the soup consists of two Thai words "tom" and "yam". "Tom" (ต้ม) literally translates as "boil" or "boil". "Yam" (ยำ) - Thai spicy salad. Thus, in Thailand and Laos, "tom yam" means the common name for hot sour and spicy soups. For a more accurate name, a type of meat or broth is added at the end. “Tom yam kai” - tom yum with chicken, “tom yam thhale” - tom yum with seafood, “tom yam kai nam khon” - tom yum with chicken in coconut milk, and so on.

Last time we cooked tom yam, and today tom kha is chicken soup. This soup differs both in the composition of the main ingredients and in the broth. At the same time, it is slightly softer (less spicy), but more satisfying, due to chicken, mushrooms and crispy asparagus. I’ll immediately get ahead of some and say that, of course, this is one of the variations of this type of soup. This is how it is prepared in a restaurant, this is how many people love it.

The broth for tom kha is easy to prepare. In a saucepan, mix all the ingredients: chicken broth (40 g), plain water (40 g), spicy paste (6 g), sugar (1 tsp), sesame oil (1 tsp), milk coconut (120 gr.). We mix everything and warm it up well, the sugar should dissolve, lower the heat and keep it on the stove.

Now the base itself. In a frying pan, heat the butter (15 gr.).

Then send galanga (similar to ginger, 2 gr.), Dried lemongrass (3 gr.). Fry well for a minute.

Next we send the chicken thigh fillet, cut into small pieces (60 gr.). This meat is much more tender and juicy than the same breast.

Stir until chicken is light brown.

Next, chopped fresh champignons (25 gr.).

A couple of stalks of asparagus, cut into 3-4 cm segments. Here, in a pinch, you can cut broccoli, it will be close to taste.

Three cherry tomatoes, cut in half.

Transfer everything to the broth and warm up for a minute and serve with green onions.

This amount of ingredients is enough for one good serving. If necessary, double or triple the composition.

For a long time I have not shared delicious recipes with you, it’s all the fault of the vacation :). Actually, during it I was inspired by Thai cuisine and I want to bring to your attention one of the most popular dishes in Thailand - Tom Kha coconut milk soup.

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

Tom Kha has a unique sweet-spicy taste filled with aromas of herbs: lemongrass, cilantro, lime leaves. Ginger root is also an essential ingredient - it gives piquancy and a bright flavor. By the amount of chili (or lack of it), you can control the spiciness, as well as how warm your Tom Kha will be.

In a word, there is room for your imagination here. In addition, you can cook it with chicken, shrimp, other seafood, or even make it vegetarian.

Don't be confused by the names of rare herbs: now you can increasingly find them in the markets or in special departments of supermarkets (where they are packaged and sold in sets with the appropriate names). Also sets of spices 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! A truly exotic dish (and, by the way, very satisfying :), with which you can surprise your loved ones and serve it to the festive table.

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 dried pinches);
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 stalks;
onion - 1 pc;
lime leaves (optional) - 2-3 pcs;
chili pepper (optional) - 1 pc. or to your taste;
salt - ½ tsp

Cooking:

The lemongrass stalk needs to be beaten off a little to let the juice go, and cut into 1-2 cm pieces.

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

Add coconut milk, finely chopped chili pepper (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 only 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

Be sure to add lime juice at the very end, just before serving. Boiling softens its taste (and kills all useful substances), and we need a fresh aroma.
Pouring into plates (or large bowls, as in Thailand), do not be afraid of the abundance of greens, stems and ginger - you should not ignore them. In a plate, they will continue to give off their flavor, but there is no need to eat them at all (the stems and root, as well as coarsely chopped onions, can be left at the bottom).
Tom Kha can be served with rice Jasmine(in a separate bowl). Ideally steamed.

Since it is the height of summer, you are probably already quite 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 they have not tried it, then at least saw the name Tom Kha on the menu. This Thai coconut soup literally means "galangan brew".

What is galangan, you ask? Galangan is a root vegetable related to ginger. And although many recipes on the Internet often replace galangan with ginger, we do not recommend that you do this. Ginger tends to have a richer, denser flavor than galangan, which means that using it as a substitute will make it harder for you to get the proportions right.

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

Tom Kha Kûng (with shrimp);
- Tom Kha Pla (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. Some people like a more rich version of Tom Kha, someone needs a simple vegetable broth. Here we will give the classic recipe for Tom Kha soup with chicken (and chicken broth), however, if you have a desire, you can always experiment and vary the ingredients to your own liking.

To prepare 6 servings (Never understood why they cook for 2 or 4 people? What about guests?) use:

900 ml. chicken broth;
600 ml. coconut milk (you can take any - both liquid in a bag and powder - 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 (eggplants, carrots, onions, corn) to taste
3 small galangan roots, cut into small rounds
6-7 kaffir lime leaves;
1 stalk of lemongrass;
6 chili peppers (varie the amount of chili according to your own desire - if you want it spicier, put more)
6 art. spoons of fish sauce;
2-3 limes or 6 tbsp. spoons of freshly squeezed juice;
3-4 teaspoons 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 - a small bunch.

Where can you find all this? 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 ingredients with simpler ones - at best, you will get something remotely similar to Tom Kha soup, at worst, you will translate the products.

Step by step cooking delicious soup

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

Now you can start cooking our "homemade" version of Tom Kha Kai soup:

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

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