Lea's Tom Ka Kai Soup

“It has taken me a long time to perfect this spicy Thai soup recipe. I think it is as good as any other I've tasted at restaurants. Try serving over white sticky rice. Try variations of this recipe until you find what you like. If you don't like coconut milk, try the "Tom Yum" version of this soup without the coconut milk and cream. I don't like coconut very much, but I love this soup with the coconut milk.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium to large saucepan, bring to boil ALL ingredients EXCEPT garlic, red chili, ginger root, cilantro, chicken, and half and half cream.
  2. Meanwhile, chop the remaining ingredients (except chicken and half and half cream) finely in chopping machine, then add this to the pot.
  3. Chop and boil the chicken pieces in the soup for around 5 minutes or until fully cooked.
  4. Add the half-and-half cream to the soup and stir constantly to avoid curdling for around three minutes.
  5. Remove lemon grass root upon serving, or tell victims to remove before eating the soup!
  6. Serve soup warm or hot.
  7. NOTE: fish sauce, oyster sauce, Tom Yum paste may be purchased at a Thai or Chinese market. Also, sometimes your local store will carry these items.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: