This tom kha soup recipe is perfect. Rich and creamy yet tangy and salty. It is filling but light and bursting with flavor.
The Coconut milk tames the heat and combines deliciously with the shredded chicken. See
INGREDIENTS Serves 4
2 Tablespoons sunflower oil
250g sliced mushrooms
1 red pepper chopped
A piece of ginger about 5 cm
4 garlic cloves, minced
1 stalk lemongrass, halved lengthwise
2 teaspoons chilli or Thai green curry paste
750 ml Pho Chicken Stock from a cube
450 ml coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
250g shredded cooked chicken breast
3 springs onion
3 tablespoons chopped fresh coriander
2 tablespoons fresh lime juice
METHOD
Heat a large pan over medium heat. Add the oil to the pan, swirl to coat. Add mushrooms, red pepper, garlic, ginger and lemon grass, cook for 10 minutes, stirring occasionally.
Add chile paste, cook for 4 minutes. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 15 minutes.
Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and lime juice.
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