Tom Kha Soup
Ingredients
The base
-
1–2
units
shallots, diced
-
¼
cup
ginger, sliced into ⅛ inch thick disks
-
¼
cup
galangal root, sliced into ⅛ thick disks
-
3
tablespoons
lemongrass, finely chopped
-
8
units
kaffir lime leaves
-
2
cups
chicken broth or vegetable broth
The protein
-
1
lb
boneless, skinless chicken (whole breasts or thighs) or tofu or shrimp
The vegetables
-
8
ounces
mushrooms (oyster, shiitake, cremini, or straw mushrooms)
-
2–4
units
fresh Thai chilies
The seasoning
-
3
tablespoons
fish sauce (or vegan fish sauce)
-
1½
teaspoons
salt
-
2
cans
coconut milk (14-ounce cans, full fat)
-
3
tablespoons
lime juice (from 1–2 small limes)
-
2
teaspoons
palm sugar (or coconut or brown sugar)
Instructions
- Prepare the chicken by slicing it into thin bite-sized pieces and season with salt and pepper.
- In a large pot, sauté the shallots in oil, then add ginger, lemongrass, lime leaves, galangal, and broth. Simmer for 5 minutes.
- Add the chicken (or tofu) and mushrooms, poaching for 3-4 minutes until cooked through.
- Stir in coconut milk, fish sauce, chilies, and salt, bringing to a gentle simmer.
- Add lime juice and sugar, tasting to adjust seasoning.
- For the Instant Pot, combine all ingredients except lime juice, coconut milk, and sugar. Cook on high pressure for the appropriate time based on protein choice.
- Release pressure naturally, then shred chicken and stir in remaining ingredients.
Nutrition Facts (estimated)
Servings
4
Calories
461
Total fat
33.9g
Total carbohydrates
9.5g
Total protein
25.6g
Sodium
1123.7mg
Cholesterol
66.2mg
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