Tom Ka Kai Soup

 

full of flavor and balance

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I first made this soup in Chicago at The Chopping Block Cooking School where I was a chef instructor. I could not believe how fast it came together and how it tasted as if it came from an authentic Thai restaurant. This is very easy to change up if you want to add more veg and no chicken or swap chicken for shrimp.

 
 
 
 

Ingredients

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  • 3 cups chicken stock

  • 8 thin slices fresh peeled ginger

  • 1 stalk lemongrass, cut into 2” lengths

  • 12 dried kaffir lime leaves (or zest of 1 lime)

  • 2 cans light coconut milk

  • 1 pound skinless chicken breast, cut into strips

  • 1 ½ tablespoons roasted chiles paste (nam prik pao)

  • ¼ cup fresh squeezed lime juice

  • 2 ½ tablespoons coconut sugar

  • 2 ½ tablespoons fish sauce

  • ½ pound mushrooms, quartered

  • Handful broccoli florets

  • 3 Thai chiles or serranos or 1 jalapeno, sliced thin

  • ¼ cup cilantro leaves

    ⠀ ⠀

To Assemble

  1. Combine the stock, ginger, lemongrass, and lime leaves in a soup pot and bring to a boil. Allow to simmer for 2 minutes, then add the coconut milk and sugar. Return to a simmer.

  2. Add the chicken, broccoli, and mushrooms and simmer until chicken is cooked through, about two minutes, then add the chile paste, lime juice, and fish sauce. Combine well. Taste to correct seasoning and serve garnished with sliced chiles and cilantro leaves.

 
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