Lea'S Tom Ka Kai Soup Recipe

Name: Lea'S Tom Ka Kai Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fish sauce or 2 tablespoons oyster sauce; 1 can coconut milk; 2 cans reduced-sodium chicken broth; 3 tablespoons shrimp soup paste (add more for more spice, however the mixture becomes saltier) or 3 tablespoons tom yum paste (add more for more spice, however the mixture becomes saltier); 4 sprigs lemon grass root (two inch sprigs); 1/4 lime peel, ground finely; 1 lime, juice of; 4 cloves garlic (or more depending on your preference); 1 small red chile (add more for more spice); 1 teaspoon fresh gingerroot; 1/8 cup chopped cilantro; 1 lb chopped boneless skinless chicken, cut into small cubes; 1/4 cup half-and-half cream (add more if you like it creamier!)

Servings: persons

2 tablespoons fish sauce or 2 tablespoons oyster sauce
1 can coconut milk
2 cans reduced-sodium chicken broth
3 tablespoons shrimp soup paste (add more for more spice, however the mixture becomes saltier) or 3 tablespoons tom yum paste (add more for more spice, however the mixture becomes saltier)
4 sprigs lemon grass root (two inch sprigs)
1/4 lime peel, ground finely
1 lime, juice of
4 cloves garlic (or more depending on your preference)
1 small red chile (add more for more spice)
1 teaspoon fresh gingerroot
1/8 cup chopped cilantro
1 lb chopped boneless skinless chicken, cut into small cubes
1/4 cup half-and-half cream (add more if you like it creamier!)

1
In medium to large saucepan, bring to boil ALL ingredients EXCEPT garlic, red chili, ginger root, cilantro, chicken, and half and half cream.
2
Meanwhile, chop the remaining ingredients (except chicken and half and half cream) finely in chopping machine, then add this to the pot.
3
Chop and boil the chicken pieces in the soup for around 5 minutes or until fully cooked.
4
Add the half-and-half cream to the soup and stir constantly to avoid curdling for around three minutes.
5
Remove lemon grass root upon serving, or tell victims to remove before eating the soup!
6
Serve soup warm or hot.
7
NOTE: fish sauce, oyster sauce, Tom Yum paste may be purchased at a Thai or Chinese market. Also, sometimes your local store will carry these items.

659

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons fish sauce or 2 tablespoons oyster sauce, 1 can coconut milk, 2 cans reduced-sodium chicken broth, 3 tablespoons shrimp soup paste (add more for more spice, however the mixture becomes saltier) or 3 tablespoons tom yum paste (add more for more spice, however the mixture becomes saltier), and more.

Yes, Lea'S Tom Ka Kai Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lea'S Tom Ka Kai Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions