Tom Kha Soup
Similar to Cambodian Somlaw M’Chu Ktis this popular Thai soup is easy to make using Angkor Lemongrass Paste (Kroeung)
Tom Kah soup with cilantro, button mushrooms and Fresno chili
Servings: 6
Equipment
- 5-6 quart pot
Ingredients
- 2 tbsp cooking oil
- 1 tbsp Angkor California Chili Powder
- 3.5 ounces Angkor Lemongrass paste
- 1.5 tbsp Angkor Thnot sugar*
- 1 pound chichen breast* ¼" strips
- 4 cups chicken broth
- 4 slices fresh galangal** 1/4" thick
- 3 leaves Makrut lime leaves**
- 13.5 ounces coconut milk
- 8 ounces button mushroom 1/4" sliced
- 4 Fresno chili 1/8" sliced
- 2-3 tbsp fresh lime juice
- 1/4 cup cilantro
- 1/4 cup green onion sliced
Instructions
- Heat chili powder in oil over low heat; stir until oil turns red. Add 4 tablespoons coconut cream (the top portion of the coconut milk), continue stirring until coconut cream becomes translucent and the mixture is uniform.Add lemongrass paste and sugar; continue cooking until mixture begins to stick together.
- Add chicken to the soup base; increase heat to medium and sauté until meat is evenly seared. Add ½ cup of broth, galangal and makrut lime leaves, bring to soft boiled, then reduce heat and simmer for 5-8 minutes until the meat is cooked. Stir halfway through.
- Turn heat on medium-high; add the remainder of broth; cover and bring to rolling boil. Add remaining coconut milk and bring to soft boil. Turn off heat, add Fresno chili and mushroom. Salt to taste.
- Right before serving add lime juice to taste, garnish with cilantro and green onion
Notes
Served with steam rice
* Substitutions:
- Substitute Thnot Sugar with granulated sugar
- Substitute your favorite protein for chicken
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
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