Tom Ka (hot Pot) Recipe
Spicy. Chicken or shrimp, mushrooms, green onions, and cilantro in a chili-lime coconut milk soup.
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Ingredients
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Main Ingredients
Broth Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Start by cleaning and preparing all vegetables and proteins. Slice the chicken and mushrooms, chop the green onions, and peel and devein the shrimp. Set aside.
- 2
Make the Broth
In a large pot, combine the coconut milk and chicken or vegetable broth. Bring to a gentle simmer over medium heat.
- 3
Add Aromatics
Once the broth is simmering, add the minced garlic, grated ginger, red chili paste, lime juice, and fish sauce. Stir well to combine.
Cooking
- 4
Cook the Chicken and Shrimp
Add the chicken pieces to the pot and cook for about 5-7 minutes, or until the chicken is cooked through. Then, add the shrimp and cook for an additional 3-4 minutes, or until the shrimp turn pink and opaque.
- 5
Add the Vegetables
Next, add the sliced mushrooms and half of the green onions to the pot. Cook for another 3-4 minutes, allowing the mushrooms to soften.
- 6
Final Touches
Taste the broth and adjust seasoning with more lime juice, fish sauce, or chili paste as desired. Stir in the chopped cilantro just before serving.
Serving
- 7
Serve Hot
Ladle the hot pot into bowls, garnishing with remaining green onions and optional Thai basil. Enjoy your spicy Tom Ka hot pot!