Tom Ka Soup Recipe

Name: DAEK THAIs Tom Ka Soup Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups chicken or vegetable stock; 1 cup water; 1 cup galangal (fresh), sliced 1/8–1/4" thick; 2 stalks lemongrass stalks, halved and bruised; 4 leaves kaffir lime leaves, torn (or regular lime leaves); 2 pieces Thai bird's eye chilies (or 1 red chile), smashed; 2 cups full-fat coconut milk; 2 tbs fish sauce; 1 tsp white sugar or palm sugar; 3 tbs fresh lime juice; 2 cups mushrooms (straw mushrooms, oyster, or cremini), sliced; 8 oz boneless chicken breast or thigh, thinly sliced (optional); 8 pieces medium shrimp, peeled and deveined (optional); 2 stalks scallions, thinly sliced; 1 cup fresh cilantro leaves, roughly chopped; 1 tsp freshly ground white pepper or black pepper

Inspired by DAEK THAI

Time35m

Serves4

Coconut milk, lime juice, mushrooms, galangal root (closely related to ginger and turmeric), flavored Thai herbs, topped with scallions and cilantro.

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Ingredients

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Broth & Aromatics

4 cups chicken or vegetable stock

1 cup water

1 cup galangal (fresh), sliced 1/8–1/4" thick

2 stalks lemongrass stalks, halved and bruised

4 leaves kaffir lime leaves, torn (or regular lime leaves)

2 pieces Thai bird's eye chilies (or 1 red chile), smashed

Coconut & Seasoning

2 cups full-fat coconut milk

2 tbs Fish sauce

1 tsp white sugar or palm sugar

3 tbs Fresh lime juice

Main Ingredients

2 cups mushrooms (straw mushrooms, oyster, or cremini), sliced

8 oz boneless chicken breast or thigh, thinly sliced (optional)

8 pieces medium shrimp, peeled and deveined (optional)

Finishes & Garnish

2 stalks scallions, thinly sliced

1 cup fresh cilantro leaves, roughly chopped

1 tsp freshly ground white pepper or black pepper

Method

Broth & Aromatics

Prepare aromatics

Lightly crush the lemongrass stalks with the back of a knife and slice off any dry ends. Slice the galangal into 1/8–1/4 inch rounds. Tear the kaffir lime leaves to release oils. Smash the bird's eye chilies with the side of a knife (keep whole if you want less heat).

Combine stock and water in a medium pot over medium-high heat. Add sliced galangal, bruised lemongrass, torn kaffir lime leaves, and smashed chilies. Bring to a gentle boil, then reduce heat and simmer 8–12 minutes to infuse the broth. Taste for aromatic intensity; simmer longer (up to 20 minutes) if you want stronger galangal/lemongrass flavor.

Coconut & Seasoning

Lower heat to medium-low and stir in the coconut milk. Heat gently — do not boil vigorously after adding coconut milk to prevent breaking. Simmer 3–5 minutes until heated through and slightly thickened.

Season the soup with fish sauce and sugar. Stir and taste, adjusting saltiness with additional fish sauce (add 1/2 tbs increments).

Main Ingredients

If using chicken: add the thinly sliced chicken to the simmering soup and cook 3–5 minutes until just cooked through. If using shrimp: add shrimp and cook 2–3 minutes until opaque and curled. If using both, add chicken first, then shrimp 1–2 minutes later. If vegetarian, omit meat/protein.

Add the sliced mushrooms and simmer 2–4 minutes, until tender but still slightly firm. Adjust cooking time to mushroom type (straw mushrooms cook quickly; oyster may need a little longer).

Finishes & Garnish

Turn off heat. Remove and discard large pieces of lemongrass and galangal slices (or leave if desired but inform diners). Stir in fresh lime juice and freshly ground white pepper. Taste and adjust lime, fish sauce, or sugar to achieve a balance of salty, sour, sweet, and spicy.

Ladle soup into bowls. Garnish with sliced scallions and chopped cilantro. Serve immediately with extra lime wedges and chili on the side.