The nip of fall is in the air and the chill of winter is not too far away. The warmth of soup goes really well with the cold nights. The recipe I am going to share with you is based on the famous Thai soup Tom-Kha. Interestingly I had Tom-Kha for the first time not in a Thai restaurant but at the food court in our local REI sports store.
Since all the ingredients have become readily available it is hassle-free to make it at home.
- 200gms boneless chicken cut into cubes
- 8 button mushrooms sliced
- 1 medium carrot cut into cubes
- 1” Thai ginger
- 1 stalk lemongrass
- Rind of one lemon
- 2 tbsp. lemon juice
- 2 tbsp. chopped coriander greens
- 1 tbsp. chopped green onions
- 1 can coconut milk
- Salt to taste
Rub the chicken cubes with salt and set aside. Remove the external covering of the lemongrass and slice the stalk. Julienne the Thai ginger (cut into thin strips) and smash it in a mortar and pestle to get maximum flavor.
Boil chicken pieces in a small pan with 2 cups of water. Wait till the chicken cubes are tender. Remove any scum from the top.
In a separate pan heat 5 cups of water and bring it to a boil. Now add one by one all the herbs like smashed ginger, lemongrass and lemon rind. simmer till the water becomes fragrant. Now add mushroom slices and carrot cubes to it. Sprinkle salt and let it cook for 3-4 minutes.
Add the boiled chicken pieces along with its stock. Reduce the heat and slowly pour coconut milk to it. Add all seasoning like lemon juice and salt. Finally sprinkle chopped green onions and coriander leaves.