Thai Coconut Soup (Tom Kha) Recipe

Ingredients:

• 400 ml coconut milk
• 200 ml chicken or vegetable broth
• 200 grams chicken breast, thinly sliced (substitute with tofu for a vegetarian version)
• 200 grams mushrooms, sliced
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 3 kaffir lime leaves, torn
• 3 slices galangal (or ginger if unavailable)
• 2 Thai red chilies, sliced (adjust to taste)
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Fresh cilantro for garnish

Instructions:

Introduction: Prepare to indulge in the creamy and aromatic world of Thai cuisine with this simple yet delicious Tom Kha soup. Perfect for any season, this soup balances the richness of coconut milk with the tang of lime and the heat from red chilies.

Body:

1. Prepare the Soup Base:
   • In a medium-sized pot, bring the coconut milk and broth to a gentle simmer.
   • Add the lemongrass, galangal, and kaffir lime leaves. Simmer for 5-10 minutes to infuse the broth with their flavors.
2. Add the Proteins and Vegetables:
   • Add the chicken slices and mushrooms to the pot. Let them cook for about 5-7 minutes, or until the chicken is fully cooked.
   • If using tofu, add it along with the mushrooms and simmer until everything is heated through.
3. Season the Soup:
   • Stir in the fish sauce, lime juice, and sugar. Adjust these ingredients according to your taste preference.
   • Add the sliced red chilies, depending on your desired spice level.
4. Final Touches:
   • Remove from heat. Discard the lemongrass, galangal, and lime leaves if desired, or leave them in for added flavor and presentation.

Conclusion: Ladle the hot soup into bowls, ensuring each serving gets a generous amount of chicken (or tofu), mushrooms, and broth. Garnish with fresh cilantro leaves. Serve immediately and enjoy the warming, exotic flavors of this traditional Thai Tom Kha soup.

This soup is a feast for the senses, perfect for a comforting meal that takes you on a culinary journey to Thailand with every spoonful.