Those who have visited Thailand have surely tasted the local coconut milk soup. You can find various variations of this dish: with shrimp, fish, pork or seafood. In this recipe, we will talk about the most common option - with chicken.
Tom Kha soup, unusual for us, combines all known tastes. It is simultaneously milky and creamy and pungent, sour and sweet, salty and spicy. All the products necessary for him can be purchased in large supermarkets. If there are no fresh ingredients in them, purchase ready-made soup concentrates.
Tom Kha soup is usually served with rice. It plays the role of bread and makes the meal more satisfying. In the same recipe, I'll show you how you can make delicious, spicy, crumbly rice.
Ingredients:
For soup:
- Chicken - 300 grams
- Lemongrass - 2 pcs.
- Tomatoes - 2 pcs.
- Kaffir lime leaves - 5 pcs.
- Cane sugar - to taste
- Fish sauce - to taste
- Chili pepper - 2 pcs.
- Mushrooms - 300 grams
- Galangal root - 5 circles
- Lime - 1 pc.
- Cilantro - 1 bunch
- Coconut milk - 500 ml.
For cooking rice:
- Jasmine rice - 1 glass
- Whole carnation - 10 buds
- Lemon - 0.5 pcs.
- Olive oil - 1 tsp
- Salt to taste
- Water - 2 glasses
Course of action:
I prepare the necessary products. I use the thighs as a protein component. You can take any part of the chicken, including the breast fillet. Oyster mushrooms can be replaced with champignons.
I free the meat from the bones beforehand. Rinse thoroughly under running water.
I pour it along with the separated bones with water and put it on the stove with medium heat.
Without letting the soup boil intensively, I remove the foam formed during cooking.
While the broth is cooking, I prepare the rest of the ingredients. I cut the mushrooms into strips. I cut the chili pepper in half lengthwise and remove the seeds.
I beat off the lemongrass stems with the wide side of the knife and cut them into 4-5 cm segments. Remove the zest from the lime and squeeze the juice.
I peel the galangal root and cut it into washers. I cut the tomatoes into cubes.
I filter the finished broth. I remove the bones, cut the meat into portions and set aside.
I pour in coconut milk and cook until it boils. Ideally, the ratio of broth to coconut milk is 1: 1.
I add prepared kaffir lime leaves, galangal, lemongrass, lime zest and chili to the boiling soup.
After five minutes I spread oyster mushrooms, tomatoes and chopped chicken fillet. I cook for another five minutes.
I regulate the taste of the soup with fish sauce, which replaces salt, and cane sugar. At the very end, pour in lime juice. Taking the soup off the fire.
To cook rice I put a frying pan on the fire. I pour in a glass of Jasmine rice. It can be replaced with basmati.
I pour two glasses of boiling water from the kettle into an already hot pan.
I add a little salt, cloves, a few drops of olive oil and put half a lemon in the center of the pan.
Cover the pan with a lid and cook the rice over medium heat for 10 minutes. Disconnect. As soon as all the water is absorbed into the cereal, I squeeze the pulp out of the lemon and stir it into the rice, slightly loosening it.
Before serving, sprinkle Tom Kha with chopped cilantro and serve with crumbly spiced rice.
Be sure to try this internationally renowned Thai food favorite.
Author: Elena Gapkalova
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