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Tom Kha Gai – TSC style

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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