Tom Kha Kai soup
Creamy, sweet yet citrusy soup
Ingredients Servings: 2-4 people
| Coconut Milk | 180ml |
| Tom Kha paste | 70g |
| Fish sauce | 1 Tbsp |
| Chicken breast | 250g |
| Stock cube | 1 piece |
| Shallots | 2 pieces |
| Button mushrooms | 120g |
| Cherry Tomatoes | 6 pieces |
| Lime juice | 1 Tbsp |
| Fresh coriander | 1 bunch |
Method
Tom Kha Kai is one of the easiest, quickest, yet most flavourful soups you will ever taste!
It is light yet creamy, sweet yet citrusy and bursting with layer upon layer of fantastic flavour.
It can be served as a main course or appetizer, with or without rice, reheats beautifully.
1. Prepare the stock
Boil 500ml of water in a big saucepan.
Add 1 chicken stock cube when the water is boiling.
Add shallots.
2. Add chicken
Add 250g chicken breast, sliced.
Bring to the boil.
3. Add veggies and Tom Kha paste
Add mushrooms (quartered) and cherry tomatoes.
Add sachet of Tom Kha paste.
4. Add coconut milk and seasoning
Add 180ml coconut milk and 1 Tbsp fish sauce.
Simmer until cooked through.
Add 1 Tbsp lime juice, garnish with fresh coriander.