Lea's Tom Ka Kai Soup
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 tablespoons fish sauce or 2 tablespoons oyster sauce
- 1 can coconut milk
- 2 cans reduced-sodium chicken broth
- 3 tablespoons shrimp soup paste (add more for more spice, however the mixture becomes saltier) or 3 tablespoons tom yum paste (add more for more spice, however the mixture becomes saltier)
- 4 sprigs lemon grass root (two inch sprigs)
- 1⁄4 lime peel, ground finely
- 1 lime, juice of
- 4 cloves garlic (or more depending on your preference)
- 1 small red chile (add more for more spice)
- 1 teaspoon fresh gingerroot
- 1⁄8 cup chopped cilantro
- 1 lb chopped boneless skinless chicken, cut into small cubes
- 1⁄4 cup half-and-half cream (add more if you like it creamier!)
directions
- In medium to large saucepan, bring to boil ALL ingredients EXCEPT garlic, red chili, ginger root, cilantro, chicken, and half and half cream.
- Meanwhile, chop the remaining ingredients (except chicken and half and half cream) finely in chopping machine, then add this to the pot.
- Chop and boil the chicken pieces in the soup for around 5 minutes or until fully cooked.
- Add the half-and-half cream to the soup and stir constantly to avoid curdling for around three minutes.
- Remove lemon grass root upon serving, or tell victims to remove before eating the soup!
- Serve soup warm or hot.
- 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.
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Reviews
-
Although this recipe is good, as written it is waaaay too spicy. I love spicy food but if I had used everything it suggests I would be pouring milk down my throat all night long. I used only 1 1/2 T. of the Tom Yum paste and after tasting the soup I omitted the red chili all together. I also added 1 red pepper, 1 onion and 1 portobella mushroom all sliced. It was delicious.
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RECIPE SUBMITTED BY
Lea Deesing
Yucaipa, CA