Tom Kha
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