Tom Kha Kai Soup Recipe | Masala Mornings | Shireen Anwar | Dessert
Recipes in this Video
Originating from Thailand, Tom Kha Kai is a fragrant soup that showcases the balance of flavors in Thai cuisine, combining spicy, sour, salty, and sweet elements. Traditionally made with chicken, this soup is often enjoyed as a comforting dish during family meals or gatherings. Its popularity has spread globally, with many variations incorporating different proteins and vegetables, making it a beloved choice in Thai restaurants worldwide.
Ingredients
- ●chicken
- ●coconut milk
- ●chicken broth
- ●lemongrass
- ●galangal
- ●kaffir lime leaves
- ●mushrooms
- ●fish sauce
- ●lime juice
- ●sugar
- ●coriander
- ●chili peppers
- ●green onions
Instructions
- 1Simmer chicken in chicken broth until cooked through, about 10-15 minutes.
- 2Add sliced galangal, lemongrass, and kaffir lime leaves to the pot.
- 3Continue simmering for 5 minutes to infuse flavors.
- 4Stir in coconut milk and bring to a gentle simmer.
- 5Add mushrooms and cook until tender, about 3-5 minutes.
- 6Season with fish sauce, lime juice, and sugar to taste.
- 7Adjust seasoning as needed, balancing salty, sour, and sweet.
- 8Remove from heat and stir in chopped coriander and sliced chili peppers.
- 9Serve hot, garnished with green onions.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: evaporated milk
Light coconut milk reduces calories while maintaining creaminess.
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a plant-based option, while chicken thighs are less expensive than breasts.
Techniques
Equipment
Also Known As
Ingredients
- ●500g beef sirloin, thinly sliced
- ●2 tbsp oyster sauce
- ●1 tbsp soy sauce
- ●1 tbsp black pepper
- ●2 cloves garlic, minced
- ●1 tbsp ginger, minced
- ●1 tbsp vegetable oil
- ●1 bell pepper, sliced
- ●1 onion, sliced
- ●2 green onions, chopped
- ●1 tsp cornstarch
- ●1/4 cup water
Instructions
- 1In a bowl, combine the sliced beef with oyster sauce, soy sauce, black pepper, and cornstarch. Mix well and let it marinate for 15 minutes.
- 2Heat the vegetable oil in a large pan or wok over medium-high heat.
- 3Add the minced garlic and ginger to the pan, sautéing for about 30 seconds until fragrant.
- 4Add the marinated beef to the pan, cooking until browned, about 3-4 minutes.
- 5Add the sliced bell pepper and onion to the pan, stir-frying for another 2-3 minutes until the vegetables are tender-crisp.
- 6Pour in the water and bring to a simmer, allowing the sauce to thicken slightly.
- 7Stir in the chopped green onions and cook for an additional minute.
- 8Remove from heat and serve hot over rice or noodles.
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