Tom ha soup recipe at home. Thai coconut soup

Tom Kha soup is a classic of Thai cuisine; this dish contains all the brightest and most characteristic tastes of this country: the velvety of coconut milk, the richness of chicken broth, the heat of chili, the sourness of lime, the freshness of herbs and the unique aroma of Asian spices. In our region, Tom Kha soup is quite difficult to prepare entirely from fresh ingredients, so Thai soups are often cooked using special soup mixes or pastes that can be bought at any online store. Tom Kha soup is cooked with chicken and mushrooms, adding fish, shrimp and various vegetables to taste!

To prepare Tom Kha soup, prepare the ingredients according to the list. I used lemongrass paste because... It’s easier to buy than fresh stems, and it gives exactly the same taste. You can use coconut milk instead of coconut cream, but using cream makes the soup taste more velvety.

Mushrooms and chicken breast cut into small pieces.

In a saucepan, bring the chicken broth and coconut cream to a boil. Add soup mix or tom kha paste.

Add chicken, mushrooms, lemongrass paste and kaffir lime leaves. Cook for about 7 minutes over medium heat.

Then add the cherry tomato halves, chili pepper and lime juice. You can, if you wish, add salt to taste.

Cook for another 2-3 minutes.

Pour the finished Tom Kha soup into bowls, add fresh cilantro and season with fish sauce. Bon appetit!

Tom Kha soup delights not only local residents. There are four main ingredients that distinguish European Tom Xha from Asian ones: lemongrass, galangal, kaffir linden leaves and fish sauce. Tom Kha just won't be traditional Thai dish(and not really good taste) without them.

If you live near a larger city or have Thai restaurants in your city, then you should be able to find everything you need to make Tom Kha traditional way. Asian markets are always an adventure mainly because they have so many unusual dishes, flavors that others have not heard of. Firstly, when you walk into a market, the smell of fresh, meaty fish can assault your receptors. This is because fresh seafood is typically sold straight from large containers in the store, and is cut to order right in front of your eyes.

If you love seafood, then a good Asian market is probably the most Right place in town to get them.

A good Asian market will also provide you with a lot of fruits and vegetables that you may have never seen before. Asian packaged foods tend to come with either tons of chemical flavor enhancers and preservatives or they are made with very pure, simple and traditional ingredients.

A good plate of Tom Kha is hearty, sour, salty and spicy all at once. Its complexity teases your palate, its traditional, nourishing dense ingredients warm your belly, and its gentle, spicy warmth seems to burn away colds, viruses and melancholy.

How to cook tom kha soup - 15 varieties

Tom Kha soup - traditional recipe

Tom Kha is a staple of Thai cuisine and a favorite of most Europeans who love Thai food.

Ingredients:

Chicken fillet - 300 g
Shallot - 1 pc.
Champignons - 300 g
Cherry tomatoes - 300 g
Coconut milk
Lime - 2 pcs.
lemongrass
Galangal
Lime leaves
Chili pepper - 2 pcs.
Sugar
Fish sauce
Cilantro

Preparation:

Chop the chicken.

Mix broth with galangal and coconut milk. Add lemon juice and zest. Add kaffir lime leaves. Cook for 10 minutes.

Add chili.

Add fried onions and mushrooms. Add fish sauce and chopped meat. Add spices. Cook for 15 minutes.

This classic chicken coconut soup has a rich and dynamic flavor from traditional Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chili paste, basil and cilantro.

Ingredients:

Coconut milk
canned chicken broth
Ginger
Lemongrass - 1 stem
Chicken breast skin
Mushrooms - 1 cup
Lime juice - 1 tablespoon
Fish sauce
Sugar - 1 teaspoon
Thai pasta- 1 teaspoon
Basil leaves - 1/4 cup
cilantro - 1/4 cup

Preparation:

In a medium saucepan, combine coconut milk, broth, ginger and lemongrass and bring to a boil over high heat.

Add chicken, mushrooms, lime juice, fish sauce, sugar and chili. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.

Take out the lemongrass.

At the end of cooking, remove the kaffir lime and lemongrass leaves.

One of the consequences of the holidays is leftovers chicken meat. The next day they are great reheated or made into sandwiches. But best of all, they can play an important role in spicy Thai soup.

Ingredients:

Chicken broth - 6 cups
Ginger
Schisandra
Kaffir leaves
Cilantro
Chicken meat - 300 g
Mushrooms - 1 cup
Sugar - 2 tsp.
Fish sauce
Coconut milk
Lime juice
Green onions - 1/4 cup
cilantro leaves - 2 tbsp
Chili oil

Preparation:

Mix the broth with lemongrass, kaffir lime leaves, fish sauce, spices, chili, coconut milk and sugar. Heat up and cook for 15 minutes.

Add fried mushrooms. Add grated ginger. Cook for 10 minutes.

This recipe uses traditional Tom Kha ingredients to make it delicious, rich and flavorful.

Ingredients:

Chicken - 300 g
Coconut milk
Lemongrass
Shallot - 1 pc.
Cilantro
Chilli
Galangal
Kaffir lime
Sugar
Chicken thighs - 200 g
Mushrooms - 200 g
Fish sauce
Corn - 200 g
Red pepper
Sriracha sauce

Preparation:

Slice and fry chicken meat.

Heat water and add spices, coconut milk and chicken thighs.

Add sugar, kaffir lime leaves, galangal, fish sauce and lemongrass with oil.

Add fried onions and mushrooms. Remove the buds and cut them.

Add chicken meat to the soup.

Add Sriracha sauce and corn. Cook for another 5 minutes.

Spicy yet refreshing and flavorful Thai vegetable soup.

Ingredients:

chicken broth
Cilantro
Lemon juice
Kaffir lime leaves
Galangal
Chicken breast - 2 pcs.
Zucchini - 1 pc.
Fish sauce
Coconut milk
Champignons - 300 g
Lime juice
Vegetable oil
Shallot - 1 pc.
Basmati rice - 100 g
Chilli

Preparation:

Fry zucchini, mushrooms, chicken breast in oil.

Heat the broth, add spices, lime juice, kaffir lime leaves, coconut milk, galangal fish sauce, lemon juice and cook for 15 minutes.

Add fried ingredients to the soup. Add chili.

Add rice and cook for another 10 minutes.

A big bowl of soup like this vegetarian Tom Kha with tofu will warm and fill you up any time of year.

Ingredients:

Coconut milk
Water - - 2 cups
Ginger - 2 tablespoons
Garlic - 1 pc.
Pasta - 1 tablespoon
Red onion - 1 pc.
Pepper - 1 pc.
Shiitake - 200g
Tofu - 200 g
Chilli
Brown rice - 200 g

Preparation:

Add coconut milk, water, ginger, garlic, Thai chili and red onion to the pan. Season to taste with salt. Bring to a boil. After a few minutes, add the red pepper, shiitake mushrooms and tofu. Cook for another five minutes.

Add a spoonful of rice to each bowl of soup. Garnish with fresh cilantro and, if you want more spice, slice some Thai chilies.

A quick way to cook complex, but tasty dish Thai cuisine Tom Kha.

Ingredients:

Coconut milk - 400 g
Chicken breast - 2 pcs.
Shiitake mushrooms - 300 g
Cherry tomatoes - 3 pcs.
Carrots - 50 g
Galangal root
Kaffir lime - 6 leaves
Lemongrass - 1 stem
Chili pepper - 1 pc.
Fish sauce - 6 tbsp.
Lime - 1 pc.
Brown sugar - 4 tsp.
Cilantro - 4 sprigs
Himalayan salt, black pepper

Preparation:

Chop the chicken fillet and add water to the slow cooker. Cook for 20 minutes.

Chop carrots, galangal, mushrooms, cilantro, lemongrass, kaffir lime leaves.

Add all chopped chicken ingredients to the slow cooker. Pour in coconut milk.

Add sugar, fish sauce, cilantro, mole and lime juice. Cook for 10 minutes.

If you ever have the opportunity to travel to Asia, try this dish and try cooking it the European way - with cheese.

Ingredients:

Pumpkin - 1 pc.
Coconut milk
Broth - 4 cups
Shallot - 1 pc.
Ginger
Lemongrass
Mushrooms - 1 cup
Fish sauce
Thai chili pepper

Preparation:

Preheat the oven. Bake the pumpkin. Ready pumpkin beat to puree.

Meanwhile, add coconut milk, vegetable broth, ginger, lemongrass and shallots to a saucepan and bring to a boil. Then lower the temperature to a simmer. Add fish sauce (optional) and chopped pepper and stir to combine.

Mix pumpkin into soup.

Add fish sauce and sautéed mushrooms. Cook for 15 minutes.

There are several types of coconut soups prepared in Thailand. The most famous Tom Yam and Tom Kha - spicy soups. This soup is milder and not as spicy, but no less tasty.

Ingredients:

Broth - 500 g
Chicken fillet - 250 g
Shrimps - 100 g
Lemongrass - 5 g
Lime leaves - 3 leaves
Lime juice
Coconut milk
Tom Yam paste
Champignons - 100 g
Fish sauce
Cane sugar
Chilli
Green onion
Cilantro

Preparation:

fry chicken fillet with mushrooms.

Heat the broth and add lemongrass, kaffir lime leaves, paste, spices and coconut milk. Cook for 10 minutes. Add chicken and mushrooms.

Add fish sauce and peeled shrimp. Boil 7 minutes.

For greater effect, soak the shrimp in lemon juice for 30 minutes before cooking.

This one is Thai chicken soup with noodles with lemongrass will definitely become your favorite soup.

Ingredients:

Egg noodles
Broth - 6 cups
Lemongrass
Chicken - 300 g
Bouillon
Garlic
Ginger
Carrot - 1 pc.
Celery - 1 pc.
oyster sauce
Fish sauce
bok choy
Coconut milk - 1/2 cup
Coriander
Mushrooms - handful

Preparation:

Prepare the noodles according to package instructions. Drain and rinse cold water so that it doesn't stick. Set aside.

Bring the coarse broth to a boil. Add cooked lemon grass, kaffir lime leaves or bay leaves and chicken. Boil over medium heat for 3-5 minutes.

Reduce heat to medium and add garlic, ginger, chili, carrots and celery. If adding mushrooms, add them now. Cook for 2-3 minutes.

While the soup is simmering, add the oyster sauce and fish sauce and 1/2 tablespoon sugar.

Add bok choy. If you are using broccoli, add it.

Reduce heat to low. Add coconut milk, stirring well.

Add 1 tablespoon or lemon juice. Serve soup with noodles.

In Thailand, pumpkin milk and coconut milk are usually paired to make a variety of savory and sweet dishes. In this recipe they come together beautifully in a lightly seasoned soup.

Ingredients:

Broth - 6 cups
Coconut milk
Kaffir lime
Potatoes - 2 pcs.
Pumpkin puree- 300 g
Shallot - 1 pc.
Galangal
Spinach - 100 g
Garlic
Fish sauce
Spices
Shrimp Paste
Sugar

Preparation:

Heat up the broth. Add cooked lemongrass, kaffir lime leaves, shallots, garlic, galangal or ginger and chillies. Boil.

Add pumpkin. Reduce heat and simmer gently for 6-7 minutes.

Add spices, stirring with each addition: turmeric, ground coriander and cumin, fish sauce, shrimp paste, Brown sugar and lime juice.

When the squash is tender, reduce the heat to low. Now stir in the coconut milk.

Just before serving, stir in the soft tofu and spinach and carefully pour into the soup (the spinach will wilt immediately).

Hot and sour soup is considered good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

Ingredients:

Pork tenderloin - 400 g
Tofu - 100 g
Bamboo - 1/2 cup
Wood-ear mushroom
Salt, sugar
Soy sauce
Spices
Rice vinegar
Sesame oil
Corn starch
Egg - 1 pc.
Green onions (finely chopped)

Preparation:

Shred the pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut the tofu into small squares. Cut the bamboo into thin strips and then into thin slices. Rinse the mushrooms and cut into thin pieces.

Bring the water to a boil. Add bamboo and mushrooms. Stir. Add tofu. Bring to a boil and add marinated pork.

Stir in salt, sugar, soy sauce, vinegar, and sesame oil.

Mix cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is added. Let the broth return to a boil. Once the soup comes to a boil, remove the broth from the oven.

Slowly pour in the beaten egg while stirring in one direction. Add green onions and white pepper to taste.

This wonderful Thai soup makes a welcome addition to any table. Serve it as a special lunch appetizer or make it for dinner.

Ingredients:

Broth - 6 cups
Fillet - 2-3 pcs.
Shrimp - 10 pcs.
Orange juice - 20 ml
Tamarind paste
Fish sauce
Sugar
Bok Choy - 2 cups
Cherry tomatoes - 1/2 cup
Green beans - 1/2 cup
Zucchini - 1 small
Shallot - 1 pc.
Red chili
Ginger
Garlic
Shrimp - 10 pcs.

Preparation:

Make soup paste either by chopping and mixing all the paste ingredients by hand or by adding the paste ingredients to a food processor and processing.

Heat the pan. Add pasta. Add broth Orange juice, tamarind or lime and sugar. When the soup comes to a boil, reduce the heat.

Add hard vegetables: beans and "white" parts Chinese cabbage, if you use it. Boil for 4-5 minutes or until the beans are softened.

Add the remaining vegetables, as well as the fish and shrimp. Cook for 3 minutes until the fish is firm and opaque and the shrimp are pink and plump. Finally, add the fish sauce.

This comforting Thai version of a versatile classic uses rice noodles instead of wheat, with aromatic lemongrass and other fresh herbs.

Ingredients:

Broth - 6 cups
Chicken - 1-2 fresh breasts
Lemongrass - 1 stem
Kaffir lime - 3-4 leaves
Galangal
Carrot - 1 pc.
Bok Choy
Celery
Chili - 3 cloves
Lime juice - 1/4 cup
Fish sauce
Coconut milk
Rice noodles- 200 g

Preparation:

Boil the noodles.

Bring chicken broth to a boil over high heat. Add chicken, lemon grass, galangal or ginger, and carrots. Boil for 1 minute and cover with a lid. Let the soup simmer for 5-6 minutes, adding the bok choy.

While continuing to cook the soup, add chili, garlic, lime juice and fish sauce. Stir well.

Turn the heat to low and add the coconut milk.

This dumpling soup recipe is the perfect midweek comfort food.

Preparation:

Broth - 6 cups
Lemongrass - 1 stem
Shiitake mushrooms - handful
Fish sauce
Spices
Ginger
Chicken meat - 300 g
Onion - 2 pcs.
Pepper beauty
oyster sauce
Pelmeni - a handful
Cucumber - 1 pc.
Oil

Preparation:

Place chicken broth in a saucepan. Add lemon grass soy sauce and mushrooms. Bring to a boil and cook for 5 minutes.

Add dumplings to chicken broth and chili (if using). Boil for 5 minutes.

Reduce heat to low, add cucumbers and lime juice

Add chili and spices.

The unusual Thai soup Tom Kha can hardly be called an ordinary first course. This is original exotic delicacy in principle, it cannot be compared with the usual stews or cabbage soup for us. This soup has spicy-sweet notes, and a special piquancy is given to it by ginger root, cilantro, lemongrass and lime leaves, which go well with chili pepper. Thai Tom Kha soup can be prepared at home using shrimp, chicken or seafood.

Cooking time - 40 minutes.

Number of servings – 4

Ingredients

coconut milk – 400 g;
boiled shrimp – 50 g;
chicken broth – 400 ml;
Tom Kha soup mixture - 40 g;
champignons or oyster mushrooms - 4-6 pcs.;
chili pepper – 1 pc.;
cilantro – 1/2 bunch;
sesame oil – 10 g;
chicken fillet – 1 pc.;
red pepper and salt - to taste.

How to cook Thai Tom Kha soup

The original recipe for Tom Kha soup is quite simple to make. Even a novice cook can handle the preparation. The main thing is to use what is suggested below step by step recipe with photo.

First you need to prepare all the ingredients according to the list.

Next up is the chicken fillet. The meat should be boiled for 3-4 minutes in lightly salted water. Then you need to wait for the fillet to cool and cut it into small pieces.

Mushrooms come next. The champignons will need to be rinsed under running water, dried on a napkin and cut into about 5 pieces. Immediately, the shrimp should be cleaned of heads and shells.

Pour the chicken broth into a small bowl or saucepan. Coconut milk is poured into it. The components are thoroughly mixed. The resulting mixture must be heated. The soup mixture is poured into the hot, but not boiling composition. The ingredients are well whipped and put back on fire. Now you need to bring the mass to a boil.

The next step in cooking Tom Kha soup is the addition of mushrooms. The mixture languishes on the stove for another 3-4 minutes.

Place shrimp and pieces of chicken fillet in a deep bowl.

The ingredients are poured into the resulting soup. You can decorate this exotic delicacy with cilantro leaves. It is also worth adding red pepper and a little sesame oil to the dish.

Video recipes for making Tom Kha soup at home

And Tom Kha - business card Thai Cuisine: Chances are that a random Thai restaurant outside of Thailand will have either or both of these soups on the menu. In Thailand itself, however, Tom Kha is also prepared, and in a different way - though not in a cultivated way. restaurant version, where only chicken fillet ends up on the plate, and from whole chicken. The word "tom" is usually translated as "soup", but in general this is the name for any boiled and stews. There is no confusion with the second word - “kha”: it is translated as “galangal”. Alas, it won’t be possible to pull off the trick that we pulled off when preparing it by replacing overseas ingredients with more affordable ones: you will have to look for galangal, lemongrass and kaffir lime leaves (you can buy both of these and the third in Metro stores, in some markets, or order online).

Tom Kha soup

Ingredients

750 ml. chicken broth

250 ml. coconut milk

400 g chicken fillet

200 g straw mushrooms or small champignons

if desired - cherry tomatoes, mini corn, Thai eggplant and other vegetables

1 lemongrass stick

1 thumb-sized piece of galangal

5-6 kaffir lime leaves

2 tbsp fish sauce

juice of 1-2 limes

1 tbsp. brown sugar

green cilantro

Cut the lemongrass into smaller pieces and crush them in a mortar so that the outer shell cracks and the core is exposed. Do the same with the chili peppers, peel the galangal and cut into thin slices, and tear the lime leaves (can be replaced with leaves of other citrus fruits, such as tangerines) into several pieces each. Combine coconut milk, add galangal, lemongrass and lime leaves, place on medium heat and heat, without boiling, for 20-30 minutes.

Add mushrooms, cut in half, chicken fillet, cut into small pieces, and also chopped vegetables, if you are using them, to the soup. Cook until the chicken is done, without letting the soup boil. Remove the pan from the heat and add the chiles, lime juice and sugar, adjusting the flavors towards a balance of hot, salty, sour and sweet, with just a hint of the sweetness provided by the coconut milk. Garnish the tom kha soup with cilantro, and serve the boiled rice separately so that everyone can add it to their plate.

So, to clear your doubts. In Thai cuisine there is a broth, on the basis of which you can prepare 4 types of popular Thai soups:
1. TOM YAM KONG - soup Without coconut milk, but with shrimp
2. TOM KHA KUNG - soup with coconut milk and shrimp
3. TOM YAM KAI - soup WITHOUT coconut milk with chicken
4. TOM KHA KAI - soup with coconut milk and chicken.

Please note that TOM YUM KONG or classic tom yam is prepared WITHOUT COCONUT MILK! :) This is just to broaden your horizons.

picture from the Internet:

To make the right broth, first cook the chicken broth! We made chicken broth - great! We put in it chopped galangal root (I will describe all these Thai spicy things after the recipe), whole kaffir lime leaves, chopped lemongrass, whole cherry tomatoes (you can also use ordinary tomatoes), red onion, cut in half (you can also use ordinary onions). Cook all this goodness over low heat for 2 hours and go crazy with the aromas! :)))
After this, strain the broth and start preparing the soup.
For the broth:
- chicken bouillon
- galangal root
- kaffir lime leaves
- cherry tomatoes/tomatoes
- red onion/onion
- lemongrass

LIFE HACK! You can use the broth many times and cook perfectly with it. different soups. Pour the broth into another container and store in the refrigerator. FURTHERMORE, we can store the broth in the freezer for years - nothing will happen to it. Pour the broth into a plastic bag and put it in the freezer. This life hack works for all types of broths. I store them this way because you never know when you'll suddenly need broth.

Today we are preparing soup with coconut milk and chicken.
For it (in addition to the broth) we will need:
- fresh champignons
- bamboo shoots
- chicken breast
- coconut milk
- lemon juice
- kaffir lime leaves
- galangal root
- lemongrass
- fish sauce
- spoon of sugar
- flavor enhancer (or chicken cube)
- chilli
- cilantro
- Jasmine rice

First, add champignons to the soup. Cut into 4 parts. Remember - mushrooms cook well! Along with them, kaffir lime, chopped lemongrass, galangal root. Boil all this for 5-10 minutes, then add the chicken breast and cook a little. Now it’s the turn of canned bamboo shoots cut into long thin strips. At the end, we carefully pour in coconut milk, add sugar, chicken cubes, fresh lemon juice (juice of 1 lemon), and an eyeful of fish sauce. If the wok is large, then about 2/3 of a ladle. Boil all this for 5-7 minutes, level with salt. All! The soup is ready! HOORAY!!!
If you like very spicy food, you can add chili peppers, peeled from grains, into the soup itself during the cooking process. But my experience suggests that it is enough that you add pepper to your plate “to taste.” It will still burn so much that your eyes will fall out! :)
Before serving, sprinkle generously with fragrant cilantro. If you reach this point, then everything is cooked and I envy you, because Thai tom kha kai soup is simply delicious!

Instead of bread, Thais use rice, so there is absolutely no shame in cooking a bowl of Thai Jasmine rice for such a wonderful soup!

So, now for the unknown components.
Galangal root is almost the same as ginger root, but less pungent.
Lemongrass or lemongrass is a Thai herb

Lemongrass and galangal root in person:

Kaffir lime leaves - the closest analogue for understanding - Bay leaf. But the taste of kaffir lime is completely different! Kaffir lime is a very popular Thai seasoning.

Where to buy ingredients for soup in Moscow?
I buy everything at the Chinese Products store on Prospekt Mira, 12C1. It's not cheap, but it has everything for Thai and Chinese cuisine, and what's more, they carry trusted brands. For me it is the Thai brand AROY-DY.