Thai Soup For The Soul – Chicken Tom Kha
Thai Soup Recipe – Food For The Soul
Thai soup changed my life. It sounds ridiculous. But it’s true! It opened my eyes to exciting ingredients and lifted me out of my childlike frozen food diet with bursts of unique flavours. I’m lucky to have experienced a tonne of different cuisines, but none are as breathtakingly stunning as the food I experienced spending a year in Thailand.
When I was a child, I was an incredibly fussy eater. Chicken nuggets, chips and crispy pancakes made up the majority of my diet, despite my mum’s best efforts to introduce me to new things. Moving to Thailand changed all of that. I was forced to try strange looking ingredients. We frequented Thai restaurants so often that eventually I felt embarrassed ordering burgers and chips. I graduated from bland food to dishes that exploded in my mouth.
From sweet and salty, sour and hot, Thai flavour profiles are fragrant, delicious and an attack on the senses. Using the freshest of ingredients, simple dishes such as this Thai soup can really mix up your weekly eats. You can easily elevate your usual boring meals with a South-east Asian injection of coconut, lemongrass and chilli.
In my opinion, there’s nothing better than a piping hot bowl of this Tom Kha to cure all ailments. Packed full of analgesics, this stunning Thai soup will help to boost energy, soothe headaches and clear sinuses. Lemongrass is a powerful ingredient with many healing properties, galangal soothes bodily aches and pains and kaffir lime leaves have anti-biotic properties. This soup is both rich in flavour and in health benefits – what more could you ask for?
Thai food is known for being super spicy, yet balanced with sour, sweet and salty notes. This soup is a perfect example of how sweetness lends itself to savoury. The sheer heat from the fragrant chicken broth is balanced out by the rich sweet creaminess of the coconut milk. The creaminess is balanced out by a burst of freshness from a squeeze of lime. The strong galangal flavour in this soup helps bind all the ingredients together to create one delicious yet cohesive meal. Balance is key in this dish. If something doesn’t taste quite right during the cooking process, adjust your flavourings. If it needs additional saltiness, add a touch more fish sauce. Sweetness? Add a little sugar. And of course, you are in control of the spiciness with how many chillies you choose to use.
Thai food absolutely packed with layers of different flavours, so it’s easy to see why people think it is difficult to pull off at home. Converse to what you might think, all you need to create something this delicious is a good palate and a good recipe and you’re ready to go.
What’s your favourite Thai dish? Let me know in the comments below!
Satisfy your taste buds with this delicious and healthy Thai soup packed with flavour.
- 2 Chicken Breasts sliced
- 400 ml Coconut Milk full fat is better for flavour
- 450 ml Chicken Stock I used Tesco Finest liquid Chicken Stock
- 4 tbsp Fish Sauce
- 5-10 Chillies (sliced) depending on how hot you like it
- 8 Kaffir Lime Leaves
- 5cm chunk Galangal (sliced) If you cannot find galangal, ginger works well too
- 2 stalks Lemongrass (sliced)
- 1 tsp Sugar
- 2 tsp Lime Juice
- 1 Lime
- 1 Handful Shimeji Mushrooms
- 1 Handful Coriander
In a saucepan over medium heat, add the chicken stock. Add half of the chillies, the kaffir lime leaves, galangal and fish sauce and bring to a simmer. Allow to cook for a few minutes and then take it off the heat, letting the flavours infuse.
Strain the liquid, leaving a clear broth. Return to heat, and add coconut milk and sugar, stirring gently over a low heat.
Do not let the broth boil. Add the chicken and the remaining chilli, reserving a few for garnish, and cook for 8 minutes or until cooked through. Add the mushrooms and lime juice.
Serve immediately in large bowls with fresh chilli, coriander, and fresh lime segments.
Looking for something sweeter? Why not try out my Goat’s Butter Shortbread?