Tom Kah Kai
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Tom Kah Kai

Recipe by Traditional ThaiCourse: SoupCuisine: ThaiDifficulty: Easy
Servings

4-6

servings
Prep time

15

minutes
Cooking time

30

minutes

A delicious, comforting, Thai classic. For us, it not only combines a base of bone broth and coconut cream (colagen, healthy fatty acids...) but also warming spices that support the immune system and warm you up, and protein. It's easy to make-do try it!
Fun fact: Tom means 'to boil', Kah means galangal (a red root used as a main ingredient), and Kai means chicken. Ingredients for this soup, such as fresh galangal or galangal paste would) be found in Asian shops.

Ingredients:

  • 2 cups chicken bone broth

  • 1 1/2 cups coconut milk or cream

  • 1/2 tsp. Himalayan or sea salt

  • 4 boneless, skinless chicken thighs, or the equivalent amount of chicken breast

  • 1 stalk lemon grass

  • 12 thin slices of galangal root, or 1 heaped tsp. galangal paste

  • 1-3 Thai chilies sliced (depending on how spicy you would like it. you can also leave them out)

  • 5 kefir lime leaves (bruised for extra taste)

  • 2 Tbsp. fish sauce (salty. if you don't have, it will do fine without too)

  • +/- 150 gr. mushrooms (Oyster or champignon)

  • Juice of one lime

  • Chopped green onions and/or cilantro for garnish

Method:

  • Bring the bone broth to boil. Add chicken and salt, cover and cook until the chicken is cooked (about 15 minutes)
  • Fish out the chicken and set aside.
  • Add the coconut milk, lemongrass, galangal, kefir lime leaves, chillies, mushrooms and about half of the fish sauce. Mix well and taste. If needed, add more fish sauce. Turn the heat off.
  • Once The chicken has cooled off a little, shred it with two forks, or cut it to byte size pieces. Add the chicken to the soup.
  • Before serving, squeeze the lime juice into the soup and taste. if needed add more.
  • Garnish with green onion and cilantro and...ENJOY!

Notes

  • Even though its originally made with chicken, you can choose to use other proteins