Thai Tom Kha Kai Soup
Prepare with us and Foxx Cooks Warming Tom Kha Kai soup. The ready-made Kanokwan paste gives you an authentic Thai flavor, and House of Asia fish sauce enhances it even further.
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
20 min
Difficulty level
EASY
INGREDIENTS
- 400 ml Organic coconut milk 17-19% House of Asia
- 2 tablespoons House of Asia Fish Sauce
- 3 tsp Tom Kha Kanokwan Pastes
- 4-5 House of Asia Kaffir Lime Leaves (Optional)
- 200-300 g chicken breast, diced
- 100 ml chicken broth
- 3-4 chili peppers, finely chopped
- 10 shimeji mushrooms/butter mushrooms/straw mushrooms
- 1 small shallot, finely diced
- 2 tablespoons of oil
- 1 piece of lemongrass (optional)
Optional topping:
- lime
- coriander leaves
- chive
- chili oil
A METHOD OF PREPARING
- Add the shallot, chili pepper, and lemongrass to the heated oil and sauté for a few minutes.
- Add the broth and fish sauce and simmer for a few minutes. Drain.
- Add coconut milk and tom kha paste. Stir and add the shimeji mushrooms (remember to remove their roots), chicken breast, and kaffir lime leaves. Cook for 7-8 minutes.
- You can serve the dish with chili oil, coriander and chives, adding a little lime juice.
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