Tom Kha Recipe – Eats Now

Name: Tom Kha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Good quality Chinese chicken stock - 1 cup; Coconut milk - 1 cup; Fresh or frozen lemongrass - 1/2 a stalk; Galangal - fresh - 6 slices (If you don't have any at home, you can order some online); Kaffir Lime Leaves - 2 (hand-torn); Thai bird's eye chillies (or Serrano chillies) - 2-3 (big slices so you can avoid them easily); (If you don't have any of the above, Amazon ships a package of all the fresh ingredients you need for the soup.); Fish sauce - 1 tbsp (The saltiness can vary a lot across brands, so start with less always.); Lime juice - 2 tbsp; Sugar - 1/2 tsp; Coriander (cilantro for the Americans) leaves - 2 tbsp; Boneless chicken breast - 50 gm (chopped); Straw mushrooms (or regular button mushrooms) - 4 (sliced); (opt. pepper, soy sauce)

Servings: persons

Good quality Chinese chicken stock - 1 cup
Coconut milk - 1 cup
Fresh or frozen lemongrass - 1/2 a stalk
Galangal - fresh - 6 slices (If you don't have any at home, you can order some online)
Kaffir Lime Leaves - 2 (hand-torn)
Thai bird's eye chillies (or Serrano chillies) - 2-3 (big slices so you can avoid them easily)
(If you don't have any of the above, Amazon ships a package of all the fresh ingredients you need for the soup.)
Fish sauce - 1 tbsp (The saltiness can vary a lot across brands, so start with less always.)
Lime juice - 2 tbsp
Sugar - 1/2 tsp
Coriander (cilantro for the Americans) leaves - 2 tbsp
Boneless chicken breast - 50 gm (chopped)
Straw mushrooms (or regular button mushrooms) - 4 (sliced)
(opt. pepper, soy sauce)

1
lemongrass, use only the bottom white part (about 6 inches) and discard the woody grass part of it?. With the flat side of a cleaver or a heavy object, pound and bruise the lemongrass so it releases the flavour. Cut into 2 inch segments.
2
Put the stock into a pot and bring to a boil. Toss the galangal, lemongrass, sugar, and lime leaves in. Simmer for 5 minutes.
3
Add the coconut milk, chillies, fish sauce and simmer for another 5 minutes.
4
Finally, add the chicken and mushrooms and cook till the chicken is just cooked. The moment you see it turning all white on the outside, it's 90% done.
5
Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. You should get the earthy flavour of galangal, noticeable amount of saltiness, sweetness from the coconut milk, and a fair bit of lime flavour, with a hint of chilli in the background. If required, adjust with more fish sauce (salt) and lemon juice (sour).
6
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No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: Good quality Chinese chicken stock - 1 cup, Coconut milk - 1 cup, Fresh or frozen lemongrass - 1/2 a stalk, Galangal - fresh - 6 slices (If you don't have any at home, you can order some online), and more.

Yes, Tom Kha falls under the Meat & Poultry 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.

Tom Kha

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