Now, I cannot say that my version is completely true to the Thai authentic recipe, but it was flavorful and how I wanted to eat it. It does have the authentic ingredients which makes this soup taste amazing tho. But I since I added a bit more of that red curry paste the color changed from white to brown/red. You can choose whether you want to add the red curry paste or not, but either way it will be delicious!
Also, experiment with other curry pastes (green/yellow) or meats, seafood or fish.
>>Into more Thai food? Then try this: Easy Peasy Thai Yellow Curry w/ Salmon. It’s an easy midweek meal and packed with flavor.
Tom Kha Gai – TSC style
Ingredients
For the broth
- 3 tbsp coconut or regular oil
- 300 ml of chicken bouillon low sodium
- 300 ml coconut milk
- 2 pieces of sereh length 4 cm
- 1-2 kaffir lime leaves (I didn’t have any though) I didn’t have any though
- 1 onion sliced
- 2 tsp garlic minced
- 1 tsp ginger or galang galang/galangal
- 1 tbsp Thai red curry paste optional, use 1 tsp to keep the white color of the soup
- 3 slices of red chili optional
- 300 gr chicken breast or chicken thigh (cut into pieces) or vegan meat/shrimp
- 8-10 chestnut or white mushrooms (sliced, the brown color of the chestnut mushroom will make your soup darker) sliced, the brown color of the chestnut mushroom will make your soup darker
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tbsp fish sauce or to taste
- juice of half a lime
- N.B: you can add more soy, sugar, fish sauce or lime juice to your taste.
For garnish
- spring onions
- koriander
- lemon wedges or slices
- red pepper
- Optional:
- Want to thicken your soup mix 3 tsp of cornstarch w/ 8 tsp of water and mix well in the soup.
- Is your soup too spicy? Add coconut milk or leave out the chili.
Instructions
- Add oil to a pan followed by the onions, sereh, ginger/galang galang, kaffir lime leaves, chili (optional) and curry paste. Let the flavors permeate the oil for 5 minutes on medium heat.
- After five minutes add the garlic and chicken. Let the chicken cook for another 5 minutes on medium heat and then add the stock + coconut milk. Mix well and add the mushrooms. Let the soup simmer on a low heat for 10-15 minutes with the lid on.
- After 10-15 minutes, add the soy + fish sauce, sugar and lime juice. Taste the soup and adjust to your taste.Optional: If you want a thicker soup, you can add a cornstarch + water mixture to the soup (see ingredients).
- Serve with lime slices, fresh corianders and spring onion and slices of red chili. TIPS: - Vary with yellow or green curry pastes to turn this soup into a different Thai style soup. For a green curry soup add broccoli or green pepper and for a yellow curry soup, baby corn, yellow pepper or zucchini.- Add rice noodles or rice to make it full meal.- When using vegan meat or shrimp, make sure you don't cook it for too long and add it later.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made