Thai Red Curry Soup – Tom Kha Gai Soup

This can be done in minutes and be such a wonderful weeknight dinner treat !
For Vegetarians; substitute the chicken for Tofu.
The mise en place is the most important part of the entire process. Get yourself a Mandoline and the vegetables are prepared in minutes.
You can make it a vegetarian dish by substituting the chicken broth for a vegetable one and omit the chicken pieces.
Double the recipe and reheat the following day for lunch !

INGREDIENTS – Serves 4 –
1 Tablespoon Red Curry Paste
2 Stick of Lemon Grass – Cut the ends and the outer leaves
1 Large piece of Ginger cut in half
1 2cm piece of Galangal cut in half
4 Garlic Cloves crushed
5 Kaffir Lime Leaves cut in halves
1 Chicken Broth Cube – I use Knorr Chicken Broth/Gel – You can also use Vegetable stock for a vegetarian option
1 Onion finely sliced
100 Gr. Soya beans – Chop Suey
2 Carrots finely sliced or grated in Julienne
3 Small tomatoes cut in small cubes – Remove the seeds and liquid
1 Small Pak Choi cut in small pieces
150 Gr. Chicken thighs cut in thin slivers (Optional)
3-4 Mushrooms finely sliced
1 Generous bunch of Fresh Coriander chopped – Keep some for garnish
1 Litre of Coconut Milk
1 Litre of Water
2 Juice of small limes
1 Tablespoon of Fish Sauce
2 Green Onions finely sliced
1 Small hot red chilli

In a heavy saucepan, pour 1 tablespoon of Red Curry Paste and dilute it in the water and pour the chicken stock cube/gel. Remove the first layer from the lemongrass and cut them in 3 equal pieces. Include the Kaffir Lime leaves, the garlic, ginger and galangal.
Cook the bouillon for 30 minutes at low heat, gentle boil and let it rest for a while, so the flavours are really diffused in the broth.
Cut the onion in two and slice them finely.
Peel and cut the carrots in half and then in fine slices or in julienne.
Cut the tomatoes in small cubes – Remove the seeds and liquid.
Prepare all your vegetables and get ready to cook them at the same time.
An important point is to cut them pretty much the same size so they cook at the same time.

Bring the broth to a low boil and pour in the chicken which you will cook for 3-4 minutes. Then add all the vegetables in your broth and cook for 3-5 minutes. They should be cooked, but still crunchy to the tooth.
Add the coconut milk, lime juice, fish sauce and cook for a further 2-3 minutes.
Add the fish sauce at the last minute and mix well.
Serve in small bowls and garnish with sliced green onions, fresh coriander and finely sliced red chilli.
You can make it more spicy, by adding another teaspoon of Red Curry paste.


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