Tom Kha is probably the second most famous soup from Thailand, coming second to Tom Yum, obviously being it’s more famous cousin.
Executive Chef, John McLeay much prefers the creaminess of this soup to the sour Tom Yum. When you cannot decide between prawn and chicken, just have both!
600ml chicken stock
600ml coconut milk
1 lemongrass stalk, roughly chopped
5 shallots, peeled and chopped
1 coriander bunch, roughly chopped
6 kaffir lime leaves, chopped
2 tablespoons grated galangal
1 small red chilli, chopped
50ml fish sauce
1 tablespoon caster sugar
Method: In a saucepan bring the coconut milk with the stock to the boil, add all the remaining ingredients. Reduce and simmer for 15 minutes.
Strain, discard solids and pour the broth back into the saucepan.
8 prawns, shelled and cleaned
200 gr shredded cooked chicken
8 baby corns, cut in half
8 oyster mushrooms, torn
10 snow peas, cleaned and sliced
50ml lime juice
4 kaffir lime leaves, finely sliced
1 handful coriander leaves, roughly chopped
1 large red chilli, seeded and thinly sliced
Method: Bring the broth to the boil. Add the prawns, oyster mushrooms and the baby corn.
Cook for 2 minutes then add the other ingredients. Cook for a further 30 seconds.
Pour into a serving bowl or individual serving bowls and enjoy!
Find this and more of John’s delicious recipes in our Road to QV cookbook.