Tom ka ka soup with chicken and lemongrass
Soups & Broths, Salted, Gluten free, Poultry, Vegetables and Fruits
Lots of flavors in this classic soup of Thailand.
IngredientsRecipe for 4
Tom Ka Ka
Preparation time: 40 min
Cut the chicken into strips. Slice the green onion thinly. Slice the galangal. Crush the lemongrass stick with your knife handle. Slice the oyster mushrooms. Tear the kaffir lime leaves in half. Juice the lime and slice thinly the chili. Chop the coriander.
- Tom Ka Ka preparation
In a pot, put together the coconut milk and whisk in the cornstarch. Add in the galangal, lemongrass and kaffir lime leaves. Simmer for 10 minutes on low heat. Strain the broth in order to get rid of the herbs. Add in the chicken and mushrooms and simmer 5-10 minutes until the chicken is cooked. Add in the fish sauce and lime juice. Serve in soup bowls and garnish with sliced green onion, chilis and coriander sprigs.
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