The Best Thai Tom Kha Soup Recipe - cooking recipe

Ingredients
    4 cups coconut milk
    1 cup chicken stock
    1/4 cup finely chopped cilantro
    1 stalk lemongrass, tough outer parts removed, thinly sliced
    1 (2 inch) piece galangal, thinly sliced
    2 fresh Thai chile peppers, minced
    6 kaffir lime leaves, thinly sliced
    2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
    1/2 head cabbage, thinly sliced
    5 limes, juiced
    3/4 teaspoon fish sauce
Preparation
    Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
    Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

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