Since it’s the height of summer now, you’re probably already pretty tired of the traditional and beloved okroshka. How about diversifying your diet with some unusual and always light summer soup? I think you don’t mind, so let’s make Thai Tom Kha soup today.
Those who have been to Thailand have probably, if not tried it, at least seen the name Tom Kha on the menu. This one is Thai coconut soup literally means “galangan brew.”
What is galangan, you ask? Galangan is a root vegetable related to ginger. And although galangal is often replaced with ginger in many recipes on the Internet, we do not recommend this. Ginger typically produces a richer, thicker flavor than galangal, which means using it as a substitute can make it more difficult to get the proportions right.
Tom Kha is different. In general, the classic and most common type is Kha Kai soup, that is, a soup (brew) with galangal and chicken. However, in the vastness of Thailand you can find other variations:
– Tom Kha Kûng (with shrimp);
– Tom Kha Plā (with fish);
– Tom Kha Xāh̄ār thale (with seafood);
– Tom Kha Mị̂p̄hị̀ (with bamboo);
– Tom Kha Neụ̄̂x h̄mū (with pork);
In principle, the presence of certain ingredients is a matter of taste. Some people like a richer version of Tom Kha, while others need a simple vegetable broth. Here we will give classic recipe Tom Kha soup with chicken (and chicken broth), but if you want, you can always experiment and vary the ingredients as you wish.
To prepare 6 servings (I never understood why they cook for 2 or 4 people? What about guests?) use:
Where can I find all this? It’s very simple - buy in a large hypermarket or order online. If you want to get a natural taste, you should not simplify the recipe and replace its exotic ingredients with simpler ones - at best, you will get something vaguely similar to Tom Kha soup, at worst, you will convert the ingredients.
Let's get back to our ingredients. It is assumed that you have previously washed the chicken breasts and boiled them in lightly salted water. Remove the breasts from the broth and place in a plate to cool.
Now you can start preparing our “homemade” version of Tom Kha Kai soup:
That's all: in just over an hour we prepared an incredibly tasty and original Thai soup with coconut milk! We wish you bon appetit!
Hi all! My name is Irina. I have been interested in cooking since childhood, I have been working as a chef in a famous Moscow restaurant for several years, I have my own blog on the Internet and a channel on YouTube. For any questions, please contact me via the contact form.
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Thai coconut milk soup with shrimp. Strongly adapted to our realities, but no less tasty.
I don’t understand how it was a miracle that I had dried lemongrass in my cupboard, but it was a great success. I once bought it in Egypt in a spice shop to treat a cold (yes, I’m very lucky, I came on vacation stuffed like a tank), brought it and forgot. I suggest you ask around for lemongrass from spice traders in the markets. And if you have the opportunity to buy fresh, then it’s a fairy tale.
Cut the ginger into thin slices, cut the chili in half lengthwise. If you don't like it too spicy, remove the seeds from the peppers - they give a lot of heat.
Pour the broth and coconut milk into the pan, add lemongrass, ginger, chili, lime zest, crushed garlic, sugar, fish sauce and lime juice (about 2 tbsp). Bring to a boil and cook over medium heat for about 10-15 minutes.
Meanwhile, chop the mushrooms.
Add mushrooms and shrimp to the soup and cook for 5-7 minutes. If you are using boiled frozen shrimp, add them 3 minutes before the soup is ready.
Taste the soup and add additional sugar and lime juice if necessary.
Remove the lemongrass, zest and ginger from the pan. Pour the soup into bowls, sprinkle with chopped cilantro and serve.
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Thai coconut milk soup with shrimp. Strongly adapted to our realities, but no less tasty. I don’t understand how it was a miracle that I had dried lemongrass in my cupboard, but it was a great success.
I once bought it in Egypt in a spice shop to treat a cold, yes, I’m very lucky, I came on vacation packed, like in a tank, brought it and forgot. I suggest you ask around for lemongrass from spice traders in the markets. And if you have the opportunity to buy fresh, then it’s a fairy tale. If you don't like it too spicy, remove the seeds from the peppers - they give a lot of heat. Remove the lemongrass, zest and ginger from the pan. Pour the soup into bowls, sprinkle with chopped cilantro and serve.
I ate this soup in a Thai restaurant. Only there were no mushrooms in it, and I also added rice, which was served to everyone in a common bowl. The soup is tasty, satisfying, but quite specific.
Among all those present, I was the only one who liked it. Department with products for Asian cuisine – soy sauces, Chinese noodles and so on. Coconut milk goes well with ginger and lime and even lemon, I wish I could find lemongrass now. And when I ask about miso paste or peanut butter, then the sellers have round eyes, and here is lemongrass.. Probably with this word they will send me to the household chemicals department.
I cooked a lot of fish and seafood according to your recipes with coconut milk. And everyone is delighted with the taste. Now this too. Thank you Oh, this is my husband’s favorite soup, I still couldn’t find the recipe, but here I am so lucky! I would only find coconut milk. Lemongrass turns out to be also called lemongrass. So in St. Petersburg it is almost always available in Okey, next to fresh herbs.
I prepared the soup, all the ingredients were the same as yours, only fresh lemongrass. It turned out very spicy...Even for me, and I love everything spicy.
Although I cleaned out almost all the seeds. And the color didn’t turn out like in your photo. The soup has turned dark from the mushrooms. What if you replace the shrimp with... chicken breast, then it will turn out no less delicious Tom Ka Kai! Savadi kaa, Tanya, thanks for the recipe! Next time I’ll only add half a pepper... Or I won’t add it at all. What's the difference between these soups? Notify about new comments by e-mail. Delicious blog - recipes to suit your mood! Ingredients: broth, ginger, coconut milk, shrimp, lime, seafood, hot peppers, sugar, garlic, mushrooms In the same vein: Mukeka Thai-style salmon noodle soup Shrimp soup with coconut milk Chicken buckwheat noodle soup Pumpkin soup- puree with coconut milk.
No, Worcestershire will not work. Look on the same shelves where the sushi ingredients are. Where can you buy coconut milk in Minsk? Oh, this is my husband’s favorite soup, I still couldn’t find the recipe, but now I’m so lucky! The soup has turned dark from mushrooms Reply.
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Heat oil in a frying pan and fry pre-chopped mushrooms, onions and chicken. Add finely chopped pepper and ginger.
In a saucepan, diluted with water (or broth), bring coconut milk to a boil, add the contents of the pan, the finely grated zest of one and the juice of 2-3 lime halves. Season with salt to taste, add more red pepper and the juice of 1 lime.
The shrimp can be added at the very end, when the soup has already been removed from the heat.
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Instead of champignons, you can use shiitake mushrooms (1 pack). Sesame oil can be replaced with sunflower or olive oils.
Probably every family has its own favorite homemade recipes. In the absence of the Internet and huge.
Oh, sorry, for some reason we didn't notice your question. You can taste the powder – you can’t confuse coconut with anything else. Dry coconut milk turns into “wet” milk in a simple way– it needs to be mixed with not very hot water. The ratio depends on the number of servings indicated on your spice packet. Coconut milk does not curdle, so be sure to dilute it
So no one responded to the previous comment. I also want to make soup from a set of spices bought in Thailand. There is a bag of white powder. This, as I understand it, is coconut milk powder. no instructions. What should I do? Does anyone know how to dilute it correctly and when to add it so that it doesn’t curdle?? thanks in advance for your answer!
Friends! Help please. I bought a ready-made set for Tai Kha soup. The set includes coconut milk powder. I diluted it, boiled it with spices, as per the recipe, added chicken and mushrooms to the boiling milk and the MILK CURLED? Has anyone had this happen? and why this could be. If anyone can help, thanks in advance. Olesya
The locals make this soup using coconut milk, which they buy at the market. Using coconut milk in bags (from TescoLotas, for example) changes the taste of the dish. More mushrooms, lemongrass, ginger are a must
This is my most favorite soup. I lived in Thailand for a year, I’ve already been in Russia for two weeks and I’m really starting to miss Thai delicacies. The replacements are well chosen. But you need to add a little more ginger root (not pickled) and of course chili pepper.
THAI TOM KHA KAI DOES NOT PLACE PRAWNS. THEY ARE PLACED IN THE YANG KUNG TOM
Why argue about missing ingredients that are used in Thailand and in high-end restaurants. it is written: Tom Kha Kai (homemade version). I focus on the parts (home version))))))))
Good evening! I love this site very much, everyone is always there necessary recipes! Regarding the soup, I made it for my husband yesterday, he ate it with great pleasure, almost like in a restaurant. :) My changes: 1. I bought coconut milk, 400 ml, Blue Dragon, it is very thick, so I diluted it with almost 2 tbsp of chicken broth. 2. I grated the zest of 1 lime, but added 1/2 juice to the soup, since the recipe makes it very sour. 3. Fried chicken pieces, mushrooms, shrimp. there was a lot of everything. I didn't regret it. Overall, thank you for this recipe, it’s now one of my favorites delicious soup more..;)
very tasty and similar!
Guest, nothing like that. There is no bitterness.
no need to add zest! The soup turned out bitter, terrible! (((
Guys, today it’s not a problem to prepare such a soup, even in the Voronezh steppes. The main ingredient is lemongrass. This is the main feature that makes it unique. The smell of shrimp and all sorts of sea creatures are sold in the store, in my opinion, in any store, although many take it as a basis chicken broth The weed called kafir is complete crap, it’s an ordinary leaf of a wild lemon. It grows in the Krasnodar region right on the street. There’s no point in looking for it. You can replace it with regular lime zest, grated. Well, fish sauce is used only when frying garlic and pepper. You can replace it with regular soy sauce. I don’t add galangal roots; I only use ginger; and as for coconut milk, they do it in melted milk, with or without it. Coconut now sold in any supermarket at a price of 45 rubles, the thing was picked up today in the carousel so the stone of pre-knowledge remains Lemongrass found You will have soup no more ginger and lime and you will still have soup It’s indistinguishable from Thai So good luck everyone and bon appetit
Ate in several places in Phuket. The soup also had cherry tomatoes and red onions. Mushrooms you can use are oyster mushrooms, champignons, and shiitakes. Auchan sometimes sells dry spices for making soup; the taste is very similar.
In Moscow you can buy seasonings in Auchan, on the shelves “Fresh Greens” - they sell a set of fresh spices for tom yum and tom kha kai soups. I bought it there myself yesterday. The bag contains all sorts of leaves, pepper, ginger and other things you need! all the fun - 200 rubles!
Two days ago I ate this soup in Phuket at the PLA restaurant on Surin beach - I agree with the chef 100% - in this recipe There's definitely not enough lemon grass, because... It is this that, to my taste, gives an unforgettable aroma to the soup.
This may, of course, not be exactly the same soup, but it will definitely be similar to the original. And what you wrote here about the ingredients that are missing is a circus. And where are you going to look for them in your Cossacks? Maybe Muscovites will be able to find a couple of underground shops with them, or buy them for crazy money in super stores, but what should the rest of us do? In my opinion, it’s better than nothing at all. Thank you very much for the recipe, today I’ll try to cook the soup, then if I don’t forget, I’ll post how it turned out. :)
The restaurant chef is right, this recipe is missing at least half of the spices that give the base flavor to this soup, and there is no cilantro at all. I often go to Thailand on business trips, and I really love this soup, but it’s impossible to prepare it here, since it’s difficult to buy these spices here, not to mention coconut milk (what we sell in jars is not really it). and also, you can make this soup without chicken, just with seafood, as I like :)
This is just an AMAZINGly DELICIOUS soup.
You are a strange chef, what does Tom Yum soup have to do with all the ingredients you listed and the Tom Kha coconut soup described above, where you don’t have to put them? And also training in 3 schools.
Guest, please write how to cook it correctly.
My friends...you write nonsense...and you cook the wrong thing too. your recipe doesn’t, at least it’s missing the main ingredients (kaffir lime leaf, galangal root and lemon grass... I’m already silent about the cooking method itself. I’m telling you this as a chef of a Japanese-Thai restaurant... (trained in 3 schools in Thailand)... SORRY.. no offense.
Tellurium, unfortunately, was not there. But I really love this soup and have been looking for a recipe for a very long time! As a rule, in our restaurants it is served as Tom Yam. Guest, soup is not for everyone.
Well, you give! have you been to Tai? This is a rare treat.
I’m happy to, because I’ve cooked something similar before more than once. Very tasty, for my taste.
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Tourist travel to Thailand is gaining popularity every day. Tourists are fascinated not only by the beautiful nature of this country, but also by its amazing cuisine. If you like to experiment in the kitchen, try making incredibly tasty and delicious Tom Kha soup. The recipe for its preparation is simple, but you will need a special set of products.
If you have ever been to Thailand, you have probably noticed that the menu of every restaurant includes such a dish as Tom Kha soup. The recipe with coconut milk is a tradition of this colorful country.
At home, you can reproduce Thai soup, but you will need products exclusive to our country. Be sure to add the following components to this soup:
Note! Kits for preparing Tom Kha soup can be purchased in specialized departments of supermarkets or in virtual stores.
In general, in Thailand there are many variations in the preparation of the described soup. Traditionally it is prepared using chicken fillet. But you can add seafood, bamboo, pork, shrimp or fish fillet.
It is impossible to cook foreign cuisine every day. Exotic products are not cheap, and you will have to spend a lot of time preparing delicious first courses. But occasionally you need to pamper your household with new dishes. Prepare Tom Kha soup with shrimp.
In order to prepare real Thai Tom Kha soup, you must use specific spices and herbs. If you cannot buy them separately, order a ready-made set in dried form. But coconut milk can be taken in any form. Even a powdered product will do.
Please note that such soups are not only aromatic, but also very spicy. You can independently adjust the degree of spiciness of the dish. If you don't like spicy food at all, skip the chili pepper. Bon appetit!
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 broth
- galangal root
- kaffir lime leaves
- cherry tomatoes/tomatoes
- red onion/onion
- lemongrass
LIFE HACK! You can use the broth many times and prepare completely different soups with it. 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)
- chili pepper
- 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 are the closest analogue for understanding - bay leaves. 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.
The unusual Thai soup Tom Kha can hardly be called an ordinary first course. In principle, this original exotic delicacy cannot be compared with the stews or cabbage soup that are familiar to 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
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 the step-by-step recipe with photos below.
On this page:
Thai cuisine is a separate attraction of Thailand, bright, light and fresh. Unlike the Chinese, the Thais do not engage in sophisticated disguises of the original ingredients of the dish - here it is always clear who or what is on your plate. And unlike the southern Indians, who turn any food into a fiery, spicy porridge, the Thais handle chili very carefully, so rumors about the hellish spiciness of Thai cuisine are somewhat exaggerated...
Soups occupy an important place in Thai cuisine. They come in starchy rice, Chinese style - they are often eaten for breakfast in Southeast Asia. There are simple soups with noodles in meat broth, such as the ubiquitous street “noodle soup”. And of course, two signature Thai soups - fiery-spicy Tom Yum and soft coconut Tom-Ka.
As the experiments I conducted on an unprepared public showed, to a person who has never been to Asia, even creamy Tom-Ka seems hot. Therefore, perhaps I’ll leave the recipe for the eye-catching Tom Yam, which simply must turn the eater into a fire-breathing dragon, for later (UPD:). And in general, as practice shows, Tom-Ka is at the top of the list of the most favorite Thai dishes for many.
So, we are preparing tom-ka in Thai and Moscow conditions.
— Chicken breast. Traditional tom ka is made with chicken, but it is sometimes boiled with shrimp and other seafood.
— Mushrooms. Thais usually use so-called "straw mushrooms", which are very similar to mushrooms. They were not always sold at our Hua Hin market, so I often bought oyster mushrooms instead. It seems to me that they, with their neutral taste and fibrous structure, are much better suited for tom-ka than champignons, or even more so shiitake, which have a rather sharp mushroom aroma.
— Coconut milk. Main ingredient. In Moscow, liquid in cans and dry in powder form are sold - both for bad money. In fact, you can make coconut milk yourself from, mind you, coconut (I’ll tell you how someday at your leisure).
— Garlic
— Chile
— Triumvirate of Thai spices: lemongrass, kaffir lime leaves and galangal
— Lime juice
— Fish sauce
— Cane sugar
What can be replaced
Fish sauce - Thais use it everywhere simply instead of salt; it does not particularly affect the final taste of the dish, although it contains natural monosodium glutamate. In addition, it greatly “yellows” the white tom—I think it’s even more beautiful without it. Can be replaced with salt. I actually have oyster sauce in the photo.
Fresh chili - you can use dried chili, but not ground - it will spoil the white color of the tom-ka.
Galangal is a local variety of ginger; it can be replaced with our fresh ginger, or, in extreme cases, dried.
Cane sugar - easily replace it with regular white sugar.
Limes - you can use “lime juice” of unknown origin sold in our stores in plastic bottles. You can't use lemon, it's bitter.
What cannot be replaced
Coconut milk - cannot be replaced with cow cream or regular milk, as suggested in many recipes found on the Internet. What results from such compromises is scary to imagine.
Lemongrass and kaffir lime leaves. If you don’t have these herbs, even in dried form, it’s better not to start cooking tom.
I will dwell on traditional Thai spices in more detail. Here, in fact, they are:
On the left are lemongrass sticks (aka lemongrass), then lime, on the right is galangal root. These are the three pillars of Thai cuisine, giving many of its dishes that spicy-citrus “Thai” flavor.
For lazy housewives, the Thai food industry produces a surrogate - “tom-ka paste”. These are spices ground into a paste with garlic and chili, which you simply need to dilute in coconut milk. I bought such a surrogate for myself, but have not tried it yet.
On the right in the picture is a bunch of three herbs freshly brought from the market. They are sold just like that - as a set, such a bunch costs 5 baht/rubles ( sobbing quietly).
In some chain stores like Auchan we were able to find more or less authentic fresh Thai spices in the departments of all kinds of ecological and organic products. This find, however, evoked mixed feelings: on the one hand, pride in the Motherland, on the other, this bunch cost 300 rubles.
You can also find dried lemongrass here and there, but I have nothing to say about its consumer qualities. In fact, both lemongrass and kaffir lime can be easily brought from Thailand and stored in the freezer for quite a long time, which I successfully did. I’ll also tell you about the simple technology someday (UPD:).
So, finally, we prepare the volume. It’s better to wash, cut and prepare all the ingredients in advance - the soup cooks quickly!
We cut the grass like this:
Chicken and mushrooms - like this:
A couple of tricks: to reduce the heat of the chili pepper, we clean it of seeds and white membranes.
And so that the lemongrass fully imparts its aroma to the broth, beat it off with the back of a knife.
We start preparing our tom by frying the chili and garlic in a small amount of oil over medium heat.
In canonical recipes, fried garlic and chili are ground in a mortar into a paste, but due to the lack of a mortar, I pounded it. All the heat from the pepper goes into the oil, so you don’t have to worry about someone getting a whole piece of chili.
After a minute, pour out all the herb and let it warm up a little until the citrus “spirit” comes out.
Pour coconut milk into the pan, add chicken and mushrooms and wait a few minutes until they are cooked.
We don’t let it boil violently or for a long time, otherwise the coconut milk may curdle.
We correlate the volume of potential soup with the number of eaters and add hot water or chicken broth. I usually dilute the standard 250 ml of coconut milk with about the same volume of water. With the broth, in my opinion, it turns out a little heavy, coconut milk is already very fatty and “rich.”
Well, in fact, we are creating “Thai taste”. Pour in sugar, fish sauce and lime juice. It should turn out balanced creamy-spicy-sour-sweet: it’s difficult to give exact proportions here, you need to keep the taste of the original in mind.
UPD: The public craves accurate proportions. For 500ml soup, start with two tablespoons of sugar, one tablespoon of fish sauce and the juice of one lime. Then straighten to taste: no one shade should dominate!
Ready! We stick in a couple of fresh lime leaves for beauty, otherwise the old ones will boil out unsightly.
Tomka, and indeed all Thai dishes, are best prepared in small quantities, for two or three at a time.
Traditionally, they are cooked quickly, over high heat - so you can’t cook a full pan for everyone, like borscht - it turns out completely different. And of course, leaving food “for tomorrow” and then heating it up is not at all customary among the Thais - everything is prepared from fresh products only for one dinner or lunch.
อร่อยมากๆ ครับ! Bon appetit!
If you want to learn more about Thai cuisine, welcome to my blog Taste Of Thai!
Thai coconut soup tom kha kai is a hot first course with a sour and very spicy taste. The composition of the ingredients for the soup is very unusual, in our understanding. Roughly translated from Thai, ต้มข่า ไก่ means chicken soup with galangal. Despite the exotic nature of many of the ingredients, Thai tom kha kai soup can be prepared at home. Surprisingly, all the components can be bought - they are in supermarkets. And if desired, many of them can be replaced without the risk of distorting the taste and essence of the soup.
Thai recipes involve the use of coconut milk, galangal, lemongrass, various spices, lime and fish sauce, and mushrooms. Most often, the soup is made from chicken or chicken, like. But there are many variations of the recipe. Most often, in such recipes the composition of spices is changed - fennel or dill seeds, kaffir lime leaves are used, ginger is used instead of galangal. In addition, tom kha kai soup can be prepared in meat broth - usually pork or seafood.
I read somewhere that a little over a century ago, Thai coconut milk soup was not considered a soup. It was prepared by simmering duck or chicken in a light coconut broth with a fair amount of seasoning, mainly galangal, and adding roasted chilies when serving. Later, the ingredients included mushrooms, lemongrass, lime, curry and others. Nowadays, popular recipes often do not contain galangal in the name; the emphasis shifts to curry or coconut milk.
Galangal is a relative of ginger, it is less “hot” but more sour. It is the root of the ginger plant, native to Asia and a very popular addition to soups. Its name is often translated as galangal. In our country, some plants from the genus Cinquefoil are called galangal, and they insist on it alcoholic drinks home production. From a culinary point of view, ginger and galangal are not the same thing, although in soups outside Asia they are replaced by greatly reducing the amount of ginger and providing the sour taste of soups with other ingredients - for example, lime in.
Typically, tom kha kai coconut milk soup is served with rice and eaten as a curry dish, spooning it onto the rice. Outside of Asia, the dish is served as a soup - hot and spicy, with a noticeably sour taste.
Given some difficulties with ingredients, we tried to prepare tom kha kai soup as close as possible to Thai recipes and taking into account the availability of the necessary ingredients. As it turns out, everything can be bought. There are also soup pasta "kits" on sale - I haven't delved into the ingredients or whether they're suitable. As it turns out, the hardest part is galangan, but we stuck with ginger and lime.
Prepare 2-3 chicken wings per serving of soup
Boil chicken broth with vegetables and spices
Add coconut milk, lime juice and fish sauce to broth
Young oyster mushrooms for soup
