Tom Kha

Tom Kha, an exquisite coconut soup, boasts a delightful blend of rich coconut milk, fragrant lemongrass, zesty ginger, tangy lime zest, and, of course, tender chicken. This comforting soup has the power to envelop you with its warmth from the inside out. It's a star in its own right, perfect as the main course, accompanied by a serving of rice, or as a delectable side to complement your favorite dish. The luscious coconut milk imparts a velvety texture that harmoniously unites the intricate flavor profiles of saltiness, spiciness, bitterness, and sweetness, all in a single spoonful!

Tom Kha Recipe:

Ingredients:

1 lb. chicken thighs or breast, diced
1 13.5 oz can full coconut milk
2 cups chicken stock
1 lemongrass stalk,sliced
1 galangal, sliced if available
1 thai chili or a jalapeño, sliced
1 shallot, minced
2-3 cloves garlic, minced
1 Tbps. fresh grated ginger
1 Tbps. vegetable oil
2 makrut lime leaves or the zest of one lime
1 tsp. sugar
1 pt. mushrooms of choice, sliced

Finishing Sauce:

3 Tbps Soy sauce
4 Tbsp. fresh lime juice
1 Tbps. fresh cilantro

Instructions:

Heat oil in a large stockpot over medium-high heat. Sauté the shallot, garlic, and grated ginger until the shallot becomes translucent.

Stir in the can of coconut milk and chicken stock, bringing the mixture to a boil before reducing it to a simmer.

Add diced chicken, sugar, sliced lemongrass stalk, galangal or lime zest, and sliced jalapeño. Bring the pot back to a boil and then reduce the heat to a simmer. Allow it to cook for 20-25 minutes.

Finally, add the mushrooms to the chicken soup and let them simmer for 5-7 minutes.

For the finishing sauce, combine all the ingredients in a small bowl and set it aside for use with the soup.

If you prepare this amazing soup please send a picture of it to me at ChefSuz.com! I will repost it on my website and Instagram.