Chicken and Prawn Tom Kha Gai Soup

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Piping hot, spicy, aromatic and delicious Thai soup with chicken. Alternatively, you can replace Chicken with Prawns but either way this is a delicious soup that brings in all the flavours of Thai cooking.

prep time

30 mins

cook time

30 mins

serves

To make the stock

750ml water
2 shallots
chopped
5-6 slices ginger/galangal
3 green chilies
3 coriander roots
2 cloves garlic
5-6 kaffir lime leaves
1 stick lemongrass

To Make The Soup

1/4 cup mushrooms boiled
2 tbsp coconut cream
1/4 cup boneless chicken boiled and shredded
1/4 cup peas
2 tbsp fish sauce
2 tbsp lemon juice
1tsp sugar
1/4 cup prawns de-veined
a handful of cherry tomatoes.

To Garnish

a small bunch of coriander leaves

To make the stock

To a pan, add the water.
Next add the shallots, ginger/galangal, green chilies, coriander roots, garlic, kaffir lime leaves and lemongrass.
Boil this for at least 20-30 minutes, stirring in between.
Once this is done, take it off the heat and stain the water out.

To make the soup

Pour this stock back into the pan and put it on the heat.
Add the mushrooms, coconut cream, chicken, peas, fish sauce, lemon juice, sugar and prawns, and let this cook for about 10 minutes.
Finally, add the cherry tomatoes, bring it to one last boil, and take it off the heat.

To serve

Pour the hot soup into a serving bowl, and garnish with chopped coriander on top.

Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with chicken or shrimp (prawn). Tom yum has its origins in Thailand. The words “tom yam” are derived from two Thai words. Tom refers to the boiling process, while yam means ‘mixed’. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, and crushed red chilli peppers. This soup is sometimes eaten as a curry rather than a soup.The kha in the name of the dish in Thai, actually means galangal – so it’s very important, and there’s really no substitute for the galangal. The base of any tom kha gai is coconut milk and you can’t make this amazing Thai soup without it. Another key ingredient are the kaffir lime leaves, but you don’t actually eat them but boil them in the soup to release their wonderful flavour.